Eosinophilic Esophagitis Friendly Vegan Blueberry Pancakes
Total time35 min
Prep time10 min
Cook time20 min
4.9(14)
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Learn more →Ingredients
4 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the batter
- 1 ½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 2 tsp baking powder
- ½ tsp baking soda
- 1 tbsp organic cane sugar
- ¼ tsp salt
- 1 ¼ cups plant-based milk
- 1 tbsp apple cider vinegar
- 2 tbsp vegan butter, melted
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
For cooking
- 1–2 tsp vegan butter or neutral oil, for the pan
For serving
- maple syrup, for serving (optional)
Instructions
- 1
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
- 2
In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
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