Low Iodine Dairy Free Pancakes

Total time35 min

Prep time10 min

Cook time20 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

1 cup dairy free milk
So Delicious Dairy Free Organic Unsweetened Coconut Milk Pacific Foods Original Hemp Milk Better Than Milk Almond Milk Unswt Org - 33.8 Fl. Oz.
See all
1 tbsp apple cider vinegar
1 cup all-purpose flour
2 tsp baking powder
½ tsp baking soda
1 tbsp granulated sugar
¼ tsp salt
1 large egg
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
2 tbsp dairy free butter, melted
1 tsp vanilla extract

For the pan

1–2 tsp dairy free butter oil or neutral oil, for the pan

For serving

maple syrup, for serving (optional)
fresh berries, for serving (optional)

Instructions

1
Stir together the dairy free milk and apple cider vinegar in a small bowl and set aside for 5 minutes, until slightly curdled.
2
Whisk together the flour, baking powder, baking soda, sugar, and salt in a large mixing bowl.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!