Rating: 4.52 stars
29 Ratings
  • 5 star values: 17
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

These healthy pancakes with a hint of almond are delicious. They're thick and fluffy and they really stick to your ribs. Serve warm with maple syrup or peach jam. Leftovers are great served cold with a little peach jam spread on them, yum!

Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
5
Yield:
4 to 6 serving
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat griddle to 350 degrees F (175 degrees C). In a large mixing bowl combine dry ingredients. In another large mixing bowl combine eggs, oil and almond extract; whisk until combined. Stir in soy milk. Add wet ingredients to dry ingredients and whisk until combined. Batter should be slightly thick, adjust liquid if necessary.

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  • Pour batter by the 1/4 cup full onto hot griddle. Cook until edges look dry and bubbles burst. Flip and cook another minute or so until golden brown. Serve warm.

Nutrition Facts

382 calories; protein 14.7g; carbohydrates 44.2g; fat 17.3g; cholesterol 111.6mg; sodium 613.1mg. Full Nutrition
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Reviews (24)

Most helpful positive review

Rating: 5 stars
05/08/2008
Since I didn't have a few of the ingredients I substituted. For wheat germ I used ground up oatmeal. For soy flour I used more whole wheat flour. For canola oil I used olive oil. For soy milk I used rice milk. And then I only had two eggs and it still turned out delicious! Imagine that!:) I also added strawberries and maple syrup. YUM! Read More
(38)

Most helpful critical review

Rating: 3 stars
07/12/2010
These pancakes are very heavy. They fill you up fast & taste o.k. but they are a little too heavy for me. Read More
(4)
29 Ratings
  • 5 star values: 17
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/08/2008
Since I didn't have a few of the ingredients I substituted. For wheat germ I used ground up oatmeal. For soy flour I used more whole wheat flour. For canola oil I used olive oil. For soy milk I used rice milk. And then I only had two eggs and it still turned out delicious! Imagine that!:) I also added strawberries and maple syrup. YUM! Read More
(38)
Rating: 4 stars
11/12/2003
Just a note to the last reviewer: You can use soymilk w/ just about any recipe that calls for milk. There's no special recipe that you need to use soy for. I nebver ever use regular milk in baking and I make everything from brownies to cake to cookies etc... Anyhow this recipe is good. Nothing special but pancake recipes can only get so creative anyhow. Since you can use soymilk in place of regular milk in any recipe this recipe isn't original or anyting but atleast it shows people liek the last reviewer that it's no big deal and doesn't make it taste a bit different. Read More
(31)
Rating: 5 stars
11/14/2003
I have made this recipe numerous time and they always turn out great. I increased the almond extract to 1 teaspoon and added blueberries. I freeze the whole batch in ziploc bags and pull them out as needed for a snack before running or going to the gym. They're great with or without syrup! Read More
(28)
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Rating: 5 stars
08/31/2005
I thought this recipe was excellent. My four year old wants to have pancakes like every other day and now I don't have to tell him no. These are high in fiber and really healthy. The only adjustment I would make next time would be to use vanilla extract instead of the almond. Read More
(22)
Rating: 5 stars
10/08/2003
Great!!! Wow a receipe that I can use that soy milk!!! I just love this receipe I can use that soy milk that my husband bought me (under protest)!!! It is delicious & I can make this one!!! Read More
(20)
Rating: 5 stars
06/15/2005
I have been looking for a healthy pancake recipe that made thick fluffy pancakes and this is it! I made a few alterations to make it even healthier. First I used 3 oz. flaxmeal and 1 oz. oil instead of the 1/4 C. oil. I didn't have wheat germ so I used almond flour instead. And since I didn't have soy flour I used 1 tbsp. black bean flour (which is extremely high in fiber). I also increased the almond extract to 1/2 tsp. In spite of all of these changes the pancakes were wonderful. Read More
(18)
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Rating: 5 stars
01/22/2003
These are yummy - just like cookies! They're very light and fluffy too. I bet they'd be good with strawberries Read More
(17)
Rating: 5 stars
04/27/2012
I did not have soy flour I just added three more tablespoons of whole wheat flour. I also used vegetable oil instead of canola oil and lactose-free milk instead of soy milk because I'm on a tight budget and I need to use what I have on hand. I did not try these myself but my husband and kids said they were really good--they must have been they ate almost all of the pancakes I made! I will say they turned out really fluffy and light even though made with whole wheat flour and wheat germ. VERY hearty. I served them with homemade maple-vanilla syrup. NOTE: I might try substuting applesauce for the eggs next time just to see how they turn out. Read More
(14)
Rating: 4 stars
07/03/2005
We made these pancakes with skim milk and a little butter instead of the soy milk. We added blueberries and diced stawberries. Absolutely delicious! Read More
(14)
Rating: 3 stars
07/12/2010
These pancakes are very heavy. They fill you up fast & taste o.k. but they are a little too heavy for me. Read More
(4)