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Nutrition Facts
Serving Size 1 (209g) Recipe makes 2 servings
Calories 438
Calories from Fat 149		(34%)
Amount Per Serving		%DV
	Total Fat 16.6g	25%
	Saturated Fat 2.1g	10%
	Monounsaturated Fat 4.3g
	Polyunsaturated Fat 8.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 577mg		24%
Potassium 219mg		6%
Total Carbohydrate 61.1g		20%
	Dietary Fiber 3.3g	13%
	Sugars 7.1g
Protein 11.9g		23%
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Favorite Vegetarian Dishes

vigilant20

5 Minute Vegan Pancakes

Recipe #132263 | 5 min | 5 min prep | add private note

⁽⁷²⁾ RATE IT NOW Print Recipe

By: Chef #55666
Aug 3, 2005

A cinch to make and tastes wonderful. My skeptical parents couldn't believe these were vegan. Try with white and whole wheat flour. Excellent with some maple syrup. I'm pretty sure I stumbled across this one on vegweb.com

SERVES 2 , 6 -8 pancakes (change servings and units)

Ingredients

1 cup flour (whichever kind you prefer)
1 tablespoon sugar (I used organic cane sugar)
2 teaspoons baking powder
1/8 teaspoon salt
1 cup soymilk
2 tablespoons vegetable oil

Directions

1
Set out all your ingredients.
2
Set a stove element with a pan to medium heat.
3
Combine the 4 dry ingredients (flour, sugar, baking powder, salt) in a bowl.
4
Add the soy milk and vegetable oil to your mixture.
5
Mix until smooth.
6
Now the pan should be ready for your batter, so spoon one pancakes' worth of the mixture into the pan.
7
Flip [carefully] when you see bubbles in the middle of the pancake, or if the edges are looking stiffened.
8
Repeat until the batter is gone, and try not to eat them all while you're cooking them.

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Featured Reviews for This Recipe

From: Jonesy

On Oct 15, 2009

These were great pancakes! I didn't have eggs, and was in a rush to get the kids to the bus--these worked wonderfully. I was able to put together a double batch and get the kids fed (with all the morning chaos) in under 20 minutes. Thanks for the recipe! (I also used regular milk--the only other milk I had was chocolate almond milk.)

0 people found this review helpful

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From: Chef #1407451

On Oct 7, 2009

wow, they are incredible! I did some changes to mine though. To make it sugar free, I used 1 tablespoon of agave nectar instead, and used canola oil instead of vegetable oil, because it is a healthier oil. Next time I am going to try coconut oil, which is even healthier. Awesome, awesome pancakes! Will make again and again!

1 person found this review helpful

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From: Blessed*One

On Aug 18, 2008

Great, fast recipe. I did make a few changes, though. Because of the differing reviews addressing the baking powder issue, I decided to try going in between 2 tsp. and 2 Tbsp. I used 1 Tbsp baking powder. The texture came out fine. Also, I used rice milk in place of soymilk. I used 2 Tbsp. of applesauce in place of the oil. (Applesauce in place of oil is a trick I learned years ago which is successful in some baking recipes, but not all, of course. It worked well here.) I added 1/2 cup of whole rolled oats to the flour mix to add some different grains to my breakfast. Nice and filling!

6 people found this review helpful

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From: Chef #523939

On Jun 24, 2007

delicious — but I think it should be 2 teaspoons baking powder, not tablespoons!

5 people found this review helpful

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