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What you need: 

1 1/2 cups of all-purpose flour
2 1/2 tablespoons of sugar (I use 3 tablespoons)
3 teaspoons baking powder
1/4 teaspoon of salt
1/2 teaspoon of cinnamon
2/3 cup vanilla soy milk
3/4 cup water
2 1/2 tablespoons water
2 1/2 tablespoons of vegetable oil (I use Canola)
1 1/2 teaspoons baking powder
l 1/2 teaspoon of pure vanilla extract

What you do: 

Please note that the Oil-Water-baking powder mixture must be made at the time of this recipe and not earlier.
Mix all of the ingredients above until smooth.
Use a non-stick pan for this recipe. Heat the pan over medium-high heat and spoon the batter onto the hot skillet. Cook this as you would any type of pancake batter. Bubbles will form and this is when you will turn over and cook the other side for about 2 minutes. The whole batch of batter must be used at once.
You can easily freeze any left over pancakes and reheat in a toaster oven or microwave at a later date.

Preparation Time: 
5 minutes
Cooking Time: 
Recipe Category: 


Made these this morning. Didn't have enough baking powder to create the 'baking powder egg', but they rose fine nonetheless. My only issue with these pancakes is they ended up being lumpy and vector-shaped, but they tasted good anyway.


Got my non-vegan mom to make these to prove vegan cooking is easy and doesn't require "those weird ingredients" and that it doesn't taste "weird" like she thinks.
These pancakes were great, a little mushy but i blame my cooking impaired mom for that.

The 2/12 tbs of water + oil + baking powder = the egg    and should be mixed in a little bowl before being added into the rest of the mix.



I made this recipe with one cup ww pastry flour, and half cup straight whole wheat. I made sure the griddle was right at temperature and I let the batter sit for ten minutes before cooking, it helps strengthen it. The whole wheat also helps firm it up, I find when I use ww pastry flour, my projects are entirely too soft. And I just tossed everything into a bowl, except the 2 1/2 tbs. water, vegan pancakes are watery enough as it is.


well i made these again and i kind of guessed the whole water-oil-baking powder mix and i'm going to go with that is supposed to be like an "egg", yeah?
well they tasted pretty good the second time aswell
had no vanilla soy milk either time, but will get some and try it with that : )


i'm a tad confused, what do you mean by oil-water combo to me made on the day
do you make that like seperately and then add it to the mix O.o

i made these the other day however and just ignored the second water and baking powder and they were still were really yummy
best vegan pancakes i've made
but i would like to know if that was wrong and you have to do the seperate thing?
thankssss :)


These were DELICIOUS!!!!!!!!!!!!!!!!!!!1 :>


Yeah so I've been making these pancakes all 4 years I've been vegan, just was too lazy to write a review and post a pic.



Delicious ;D they weren't dense at all like the pancakes I usually end up with, very thin and light, in fact a little thicker would've been ideal. Very tasty! The batter was so light and frothy it looked like a milkshake. Mmmmmm milkshake pancakes haha. I just knew these would be good.


It lists baking powder twice. did you mean baking soda one of the times?? or is it just on there twice for good measure? Hmmm. guess I'll find out. *heats up frying pan*

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