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Soymilk Flaxseed Pancakes


"If you are looking for an alternative to cow's milk in your pancakes and want to add some fiber, these are great. My 2-year-old loves them! Enjoy delicious and nutritious pancakes!"
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20 m servings 136 cals
Original recipe yields 6 servings (6 pancakes)

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  • Prep

  • Cook

  • Ready In

  1. Stir flour, soy milk, egg, flax seeds, baking powder, sugar, and vanilla extract together in a bowl.
  2. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 136 calories; 3.4 g fat; 20.7 g carbohydrates; 5.3 g protein; 31 mg cholesterol; 115 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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I used extra almond milk, due to very thick batter. I also added a little bit of peanut butter powder to make 'Peanut Butter and Jelly' pancakes. ( the 'Jelly' is a 14oz or so bag of mixed froze...

I made this today and it was pretty good. The only thing I would change is using wheat flour instead of regular. I also used almond milk instead of soy but next time I will use 2 cups, we like...

Overall, these were OK. I was debating between a 3 and a 4. Since my toddler ate every bite, I went with the 4. I made one change, and that was to use ground flax instead of flax seeds. The tas...