Vegan Whole Wheat Pancakes

I created this recipe especially for my son who is allergic to milk and eggs, but it’s a favorite with everybody. This recipe was not tested by Bob’s Red Mill. Whole Grain! Lactose Free, Low Cal, Low Carb, Low Fat, Low Sugar, Vegan.

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Servings 6(18 pancakes total)
Prep Time 5minutes
Cook Time 10minutes
Submitted By Janel Browning
I created this recipe especially for my son who is allergic to milk and eggs, but it's a favorite with everybody. This recipe was not tested by Bob's Red Mill. Whole Grain! Lactose Free, Low Cal, Low Carb, Low Fat, Low Sugar, Vegan.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 3
Rating: 5
You:
Rate this recipe!
Servings 6(18 pancakes total)
Prep Time 5minutes
Cook Time 10minutes
Submitted By Janel Browning
I created this recipe especially for my son who is allergic to milk and eggs, but it's a favorite with everybody. This recipe was not tested by Bob's Red Mill. Whole Grain! Lactose Free, Low Cal, Low Carb, Low Fat, Low Sugar, Vegan.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Mix the flour, baking powder, sugar, salt, and cereal in a large bowl.
  2. In a separate bowl, prepare egg replacer per package directions. Add soymilk and whisk together. Add liquid ingredients to dry ingredients, and stir just until combined.
  3. Cook pancakes using a nonstick griddle or a nonstick pan over medium heat. Use 1/4 cup batter per pancake and cook until slightly dry around the edges. Flip and cook the other side for about one minute.



    Makes 6 servings (3 pancakes each).
Recipe Notes

Serve warm with maple syrup. For a special treat for my kids, I add milk-free chocolate chips to the batter. No syrup required!

Products Used in this Recipe
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