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Best Tasting Pancakes Ever! Vegan or Otherwise

What you need: 

1 teaspoon vanilla
1 egg replacer (
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: 
Recipe Category: 


So I tried making these with Ener-G Egg Replacer and they came out WEEIRD.  Not bad...but spongy and totally weird looking.  Wouldn't even absorb the syrup, the syrup just slid right off of them!

So I made another batch using one mashed up banana, and it's official, that the banana works a hundred times better.  So maybe those of you that have had trouble with these should try banana?

they are really good!


YES! these were fricking GOOD.
I used one mashed up banana (I use a metal potato masher to really puree the crap out of it, and it works much better that way)
for the egg replacer

used stevia instead of sugar

so so good! I made regular ones, blue berry ones, and choco chip ones!  they were a hit!

does anyone know how much agave nectar I would use and whatever alterations I would have to make, to use agave so that it doesn't ruin the recipe with its liquidy-ness?

stevia has a slight aftertaste and I prefer agave but wasnt sure how to incorporate it into this recipe.



This was good.  I added an additional 1/3 cup of soy milk to help with laddling the pancakes into the pan.  They weren't spreading in the pan for me at first.


Absolutely wonderful! C loved them and I added vegan choco chips to mine. Next time we want to add sliced up banana as well. Thanks!


these are really good, just made them and used ener-g egg replacer. had a little problem though, the outsides are really dry and tough but the insides are still kinda liquid. did i not cook them long enough? did about 3 minutes on each side


I made these this morning, and they really were the best pancakes ever.  I thought I didn't have any egg replacer product, and was slightly dissapointed, but I remembered I had some ground flax seed hiding in the fridge, and used 1 tbsp. mixed with 3 tbsp. water.  Worked very well, better than when I use bananas as the "egg" ingredient.  These are by far the BEST pancakes I have made. :)


I am in awe...having made pancakes forever and ever from scratch or otherwise, these were truly the best I have ever made! Two things that I think really made them great were 1) my egg replacer was 1 1/2 tbsn baking powder + 1 tbsn warm water + 1 tbsn apple cider vinegar and 2) I let the batter sit for a good 45 minutes while I got some stuff done. I have never previously done either of those things but I could see the difference in the batter. Thank you, thank you, thank you!


I added an apple, almonds, and used brown sugar and almond milk. It was super fantastic! I made a double batch so we can snack on them during the week. :)>>>


I made them with ww flour and replaced a banana. Also used almond milk in place of soy. They were a little thick but just add your milk preference until it thins out. The texture wasn't fluffy like a pancake, and it felt like i may have undercooked them but thats how i feel anytime i replace egg w/ banana. Overall, this recipe was pretty good. I'm gonna experiment with berries and peanut butter :>


My son and I just finished my first batch of these.  Dee-lish.  And really easy.

I was worried because a lot of people in the comments seemed to have various problems, but mine turned out perfectly (even the first one when the pan wasn't hot enough).  I used all whole wheat flour and a whole moderately ripe banana for the egg replacer, and everything else by the recipe.  The batter was thicker than regular pancake batter (I whipped it together with a fork so it was kinda lumpy) but once on the pan (ungreased non-stick omelette pan) they rose to almost a half inch in thickness, bubbled on top, and flipped very easily.  Some were a little gooey in the middle.

Seems to make about 5-6 6" pancakes, though I ended up making a couple huge ones and three littler ones.



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