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My Dad's Pancakes

What you need: 

1 cup flour, sifted
1 tablespoon vegan sugar
3 teaspoons baking powder
1 teaspoon cinnamon (optional)
1 teaspoon salt
1 cup nondairy milk (I use Silk Plain soymilk)
1 egg replacer, prepared (I use Ener-G-Egg replacer)
2 tablespoons vegetable oil
1/2 teaspoon vanilla extract (optional)

What you do: 

1. In a bowl, combine flour, sugar, baking powder, cinnamon, and salt; mix thoroughly.
2. In another bowl, combine nondairy milk, egg replacer, oil, and vanilla; mix thoroughly.
3. Add the wet ingredients to the dry ingredients. There should be lumps in the batter, so don't worry about getting them all out.
4. Heat a nonstick skillet or griddle between low and medium heat. (If your pan is too hot, the pancakes will burn quickly.) Pour 1/4 cup of batter onto skillet for each pancake. Cook for 2 minutes, or until the pancake starts to bubble and the underside is golden. Flip pancake over and cook for another 2 minutes, or until the underside is golden. Enjoy!
Source of recipe: This recipe is from my Dad. He makes the best pancakes in the world, so I made some vegan modifications so that I could have his pancakes again.

Preparation Time: 
15 minutes, Cooking time: 15 minutes
Cooking Time: 
15 minutes
Recipe Category: 


These pancakes have a nice texture and taste great. I used a gluten free flour mixture and ground chia seeds instead of Ener-G. I used less oil and cut down on the milk(almond this time). Am keeping this in my pancake rotation.


I thought these were a little salty, but otherwise good.


I've personally found that I have to omit the milk or the batter gets too thick.

I probably should have said that I use water instead, just in case anyone else wants to try it.


That's great - it really does make good pancakes!  I love it because its so versatile.  I have recently started subbing applesauce for the oil, adding pumpkin pie spice, and using flax seed eggs instead of Ener-G-Egg replacer.  It always turns out good.


This is now my "go to" pancake recipe. It's easy and good.

I've personally found that I have to omit the milk or the batter gets too thick. Then again, I normally used almond milk and not soy milk so maybe that makes a difference.

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