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Best Tasting Pancakes Ever! Vegan or Otherwise

What you need: 

1 teaspoon vanilla
1 egg replacer (http://vegweb.com/index.php?topic=7678.0)
1 cup nondairy milk (I use soy)
2 tablespoons vegetable oil
1 cup white all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons sugar

What you do: 

1. Mix wet ingredients in a medium sized bowl. Mix dry ingredients in a larger bowl.
2. Pour wet ingredients into dry; mix well until smooth consistency.
3. Drop ladlesful onto medium heat (preheated) pan. Flip over when each pancake begins to bubble on top.
Serve with vegan buttery spread (if desired) and maple syrup.'

Preparation Time: 
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

So yum! I made a double batch and used 2 bananas, one for the egg and one for flavour. I also added several sliced strawberries, and substituted agave nectar for the sugar. I will definitely be making this often.

Thank-you. ^_^

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Seriously...the BEST. I make this all of the time. It is forgiving, also. A very easy recipe to play around with to try different flavors (add organic cocoa powder! yum).

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I tried this recipe today, and it tasted great... I just couldn't make it flip right to save my life :( It really did taste great though!

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This is my go to recipe for guests and sunday mornings. I added some strawberries to a batch and they were AMAZING. I also substituted vanilla extract for almond extract since I use almond milk and it gave the pancakes a mild nutty flavor that was delicious.

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Quick, easy, and super light!  You can't go wrong with this recipe!

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Pretty good! I used corn starch as the egg substitute, melted earth balance instead of vegetable oil, no salt, and added in flakes of shredded baking chocolate.
A little "thick" rather than fluffy, but they cooked great and taste delicious.

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So good!  I used a banana which i buzzed up with the other liquids in the vitamix before adding to the dry.  wicked yummy!

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Wow, these really are amazing and delicious! I used 1/2 whole wheat and 1/2 white flour, 1 teaspoon cornstarch and one tablespoon of almond butter in addition to the ingredients listed. I used a whole banana as an egg substitute, almond milk for the milk, and I used 1 tablespoon of maple syrup instead of sugar.  The pancakes cooked exactly as stated, getting bubbly on top before they were ready to be flipped over. They came out very light and fluffy with golden crispy edges. I will be doubling the recipe next time for sure so that I can re-heat some for week day quick breakfasts and snacks. Total love.

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I'm addicted to this recipe. I swap the flour for whole wheat and or buckwheat and I use less sugar than suggested - but this is a super yummy and easily tweaked recipe. I have no idea why people ever started putting milk and eggs in pancakes now that I've had these.

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My family and I love pancakes for dinner. I just made these using the egg substitute of 2 tsp baking powder & 2Tbsp warm water because I didn't have any bananas. It didn't work AT ALL! My 2 & 4 year old children even left their plates on the table full of cut-up pancakes. I tasted only baking powder, even after mixing the wet ingredients very well.  I'm glad others enjoyed this recipe, but I'll just stick to the one that has worked for us.

This was probably your mistake. This is why I get annoyed at recipes that say "egg replacer" rather than specifying exactly what works. If you want to give these another go, try it with 1 TB of finely ground flax seed, mixed with 3 TB of hot water, whipped up well in the blender along with the rest of the liquid ingredients. They'll come out high and light and perfect.

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