These easy vegan pancakes are so fluffy-spongy-tasty you would never guess they're egg- and milk-free and pretty good for you!

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Recipe Summary

prep:
5 mins
cook:
15 mins
total:
20 mins
Servings:
6
Yield:
6 pancakes
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine flour, wheat germ, soy flour, sugar, baking powder, and salt in a medium bowl. Add soy milk and oil and whisk until batter is smooth.

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  • Heat a dry, nonstick pan over medium heat. Pour batter into 5-inch circles. Peek under pancakes when edges appear dry; flip when bottoms are golden brown, about 2 minutes. Flip and cook other side until golden brown, about 1 minute more. Repeat with remaining batter.

Nutrition Facts

163 calories; protein 5.8g; carbohydrates 25.5g; fat 4.4g; sodium 469.8mg. Full Nutrition
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