Recipe by NICDELIS
"This batter makes light, fluffy, and delicious pancakes. I have been making them for years and everyone that tries them wants the recipe."
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1 1/4 cups
1 1/4 cups
I tried this recipe this morning for my son and I and they were wonderful!! I especially loved the fact that the ingredients were things I already had in my pantry. No "fancy" ingredients that I would have to substitute. But, I did use 1 cup rice milk and 1/4 cup water instead of 1 1/4 cup water. I found that spreading the batter evenly with the back of a spoon really enabled the pancakes to cook evenly and not stay uncooked in the center. Wonderful recipe. And to the reviewer who stated that just because this was a good vegan subtitute for "normal pancakes" that it wasn't worth 5 stars, I would like to disagree. I don't think a regular buttermilk pancake is 5 star cuisine. I feel that vegan recipes are just just as good, if not better than "regular" food. They are much kinder to your health, the planet, and the animals who would have suffered for that buttermilk. I think this compares to the best. 5 stars.
I had to add a little bit of soy milk to the batter to make these spread properly on the griddle. I would suggest pouring small amounts of the batter onto the griddle to make flat pancakes. Otherwise they turn out too thick and not cooked properly. I tried these with and without chocolate chips and both were good. However, the plain pancakes had a strangely buttery flavor that was very nice. Just because these are a good vegan substitute for normal pancakes, doesn't mean they are worth 5 stars. Regular buttermilk pancakes are worth 5 stars so we should always compare foods to the best, not just rate them 5 stars because they are "good enough" for vegans. So "5 star vegan" but "3 star universally"
i appreciate the effort, but these aren't true vegan. switch up the white sugar with raw sugar and you've got it true vegan. i'm not vegan but my sister is, and she won't go near white processed sugar because of the way it's processed....
These were very good pancakes. I picked the recipe simply because they do not include egg which my son is allergic to. After making the batter I thought it was too thick to actually make "fluffy" pancakes but I was wrong. They came out very fluffy. Also, I thought when making the batter that there was way to much sugar but added it all anyway. I'm glad I did. They were sweet but not everly so. Thanks for a great tasting and simple to make recipe. Will make these often.
The first time I made these they turned out horrible, but I'm glad I gave it another try. The second time around they were pretty good. I added some vanilla and cinnamon like I always do to pancakes for added flavor. I figured out that these will not get the color of regular pancakes, so if you wait around for them to get golden brown expect to have hockey pucks for breakfast. All in all these were good with a little tweaking. Thanks for the recipe!
AWESOME! That's what my family says when I tell them we're making pancakes. Finally, a basic recipe that we can easily convert to our alkaline nutrition lifestyle (i.e., no soy, wheat, etc.). My subs: spelt flour (1 1/2C), date sugar or dark agave syrup, himalayan salt, hemp oil, and no oil on our hot griddle (350^F). For each teaspoon of baking powder, I always sub 1/4 tsp baking soda and 1 1/2 tsp lemon juice. Sprinkle a few fruit pieces on top after pouring for a treat. We also use the pancakes at supper with onions and green peppers sprinkled. Fluffy and delicious! Yum yum!!
Very good recipe. I used whole wheat flour instead and added 1/4 more flour to make the batter thicker. Definitely will make them again.
Awesome vegan recipe! I don't usually bother to review recipes, but these are too good not to! Added cinnamon and a bit of vanilla. Delicious.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 45
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