World's Best Vegan Pancakes
Timothy Tang
Ingredients
22 m servings 528- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a large bowl, stir together the flour, sugar and custard powder. Mix in the soy milk with a whisk so there are no lumps.
- Heat a griddle over medium heat, and coat with nonstick cooking spray. Spoon batter onto the surface, and cook until bubbles begin to form on the surface. Flip with a spatula and cook on the other side until golden.
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Reviews
Read all reviews 3742 Ratings
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These are really good and you can't tell they are vegan! I was out of eggs and my kids really wanted pancakes, so that is how I ran accross this recipe. I did not have self-rising flour so I u...
These are really good and you can't tell they are vegan! I was out of eggs and my kids really wanted pancakes, so that is how I ran accross this recipe. I did not have self-rising flour so I u...
The Bird's Custard powder that I use in this part of Asia is totally vegan. You can replace vegan custard powder by using 1 tbsp cornstarch and 1 tsp chickpea flour for the yellow color. Chec...
When you add more milk (about 1/2 cup at least), these really are the BEST vegan pancakes we've made! No custard powder to be found here so we subbed the equal amount of vanilla pudding mix.
Wow! I was so convinced by others reviews that I searched all shopping stores in my area, including whole foods and natural markets, and not one carried custard powder, so I bought it online! I...
I forgot to add that the batter thickness is up to one to decide.
Finally a pancake we can eat! We're not vegan, but need egg-free recipes and I can't tell you how many awful pancakes we've suffered through before these. I made them the first time using the ...
Very good, though I added 1 tablespoon vanilla and some cinnamon, and I couldn't find any custard powder so I settled for using vanilla pudding mix. I halfed the recipe, but still had to use 2 ...