Reviewed: Oct. 26, 2012

These are great! Since I was smothering them in syrup, I took another reviewer's advice and used 1.5 c whole wheat flour. I also added a bit of cinnamon to the dry ingredients and used 1 cup almond milk + 1/2 cup water. Definitely use a spatula to spread these a little thinner when cooking--the batter is quite thick.

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8 users found this review helpful

Reviewer:

juliaem

Cooking Level: Intermediate

Home Town: Sudbury, Ontario, Canada

Living In: Ottawa, Ontario, Canada

Reviewed: Oct. 25, 2012

They were a little gooey on the inside but the taste was fine.

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Reviewer:

owlison

Cooking Level: Beginning

Home Town: Seattle, Washington, USA

Reviewed: Oct. 8, 2012

I have made this recipe at least a dozen times and now have it memorized. I have followed it to the T (except I always use whole wheat flour) and even made substitutions (agave nectar for sugar and almond milk for the water) and every time have had perfect pancakes. The batter is super thick but I prefer that because I can scoop it easily to make uniform pancakes. Amazingly these are the fluffiest pancakes I have ever made and replaced another recipe from this site as my "go to". The batter also keeps well for a couple of days in the fridge for a quick breakfast on the weekends.

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1 user found this review helpful

Reviewer:

girlchance

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Reviewed: Oct. 3, 2012

I thought that these were great! I'm not vegan but I try to eat vegan/vegetarian versions of things whenever possible because it's better for you. I really loved how these came out! The only thing that I changed was I added 3tsp cinnamon but that's only because I eat cinnamon with almost everything (I LOVE it). I think next time i'm going to try using sparkling water instead of regular water to see if they can be even fluffier.

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6 users found this review helpful

Reviewer:

Slytle90

Living In: Elk Grove, California, USA

Reviewed: Sep. 23, 2012

Yum! I recently became vegan a month ago so this is my first time trying vegan pancakes. I substituted whole wheat flour. I also used 1 cup almond milk + 1/4 cup water as suggested by another user. I omitted the sugar since I was going to put syrup on them anyway and added 2 tsp cinnamon. Will definitely make these again!

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1 user found this review helpful

Reviewer:

Sarah

Reviewed: Sep. 15, 2012

These have served me well. My friend Sara loves them, and even though she is no longer vegan, she requests for these anyway. Fantastic recipe, much better than a mix!

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Reviewer:

cupcakerachel

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

Living In: Atlanta, Georgia, USA

Reviewed: Sep. 11, 2012

loved it but i used 1 cup water 1/4 cup milk and i added some nutmeg, cinnamon and vanilla essence to it!! it was amazing!

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1 user found this review helpful

Reviewer:

Reena Teelucksingh

Reviewed: Sep. 8, 2012

I'm not a vegan.. I just didn't have any eggs or milk in the house and was to lazy to go to the store. These hit the spot. The only difference I made was I added 1 tsp. of vanilla extract. These are a bit blander and gummier than regular pancakes but for not having any milk or eggs in them..5 star!

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1 user found this review helpful

Reviewer:

AlishaL.

Cooking Level: Intermediate

Home Town: Yuma, Arizona, USA

Living In: Kaiserslautern, Rheinland-Pfalz, Germany

Reviewed: Aug. 29, 2012

They are pretty good. They could use something else though, maybe cinnamon. I was satisfied.

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Reviewer:

TJM82

Home Town: Phoenix, Arizona, USA

Reviewed: Aug. 26, 2012

I am lactose intolerant so I am always looking for recipes that don't use dairy. These pancakes are AMAZING!! I added 1 tbsp of vanilla, 1/2tbls cinnamon, 1/4tsp of nutmeg to give it a fall flair. I love this recipe!!

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6 users found this review helpful