Reviewed: Nov. 7, 2009

I had a friend from out of town coming over for breakfast and he is vegan. I really scratched my head to figure out what to serve. I made these pancakes using Timothy's modified recipe he posted on 3/22/08. I followed the directions exactly, except I had to substitute vanilla pudding mix (made sure there was no milk in it) for the custard powder. Wow, they were fantastic!!! Everyone loved them. THANK YOU!

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Beth from NJ

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Reviewed: Oct. 16, 2009

Just check the label on your custard powder. Some brands contain milk solids. Still makes a tasty pancake, but won't be truly vegan if that's important to you.

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aso1557

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Reviewed: Aug. 10, 2009

My husband and I are vegetarian (not vegan) and really liked these. I ran out of eggs but was still hoping to make pancakes for breakfast. This recipe did the trick. I did as another reviewer mentioned and used regular (unbleached) flour along with a bit of baking powder, baking soda and salt. Also added a little dash of vanilla extract for flavour. Giving something a title of "World's Best" anything can be a bit misleading because it's all subjective, but we think this recipe is pretty darn good. Definitely a keeper!

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CricketsGal

Cooking Level: Intermediate

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Reviewed: Aug. 2, 2009

Unlike the majority of other reviewers I was completely unimpressed with this recipe. I made a couple pancakes but the results were so blah that I tweaked the batter until it didn't resemble the original recipe in any way except for the custard powder - that is great! Thanks for that idea.

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Kayjay

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Reviewed: Mar. 29, 2009

Doesn't custard powder contain egg?

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gracias

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Reviewed: Jan. 13, 2009

These were very good. The only problem I found was you have to add WAY more soy milk than called for. Will be using again and again thanks:)

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LivinOurLuvSong

Cooking Level: Expert

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Reviewed: Jan. 13, 2009

Based on all the great reviews, I thought this recipe would be better. I was looking for a vegan recipe for my 14-month old son who is allergic to eggs and milk. Maybe I've been spoiled by the non-vegan mix I've been using, but the first batch was not very good (well, my son liked them, but he'll eat just about anything). They tasted like biscuits, way too salty. I tweaked the recipe a little by adding some vanilla, cinnamon, a little more sugar and a lot more soy milk, and they were much better but still not great. I will continue to experiment.

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kc42305

Cooking Level: Intermediate

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Reviewed: Dec. 30, 2008

These were accurately named. Even my animal product loving family ate these without knowing the difference.

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SuburbanGlitzz

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Reviewed: Dec. 28, 2008

Really good. I cut the recipe in half, but needed way more soy milk, as other reviewers have also said. I also didn't have self rising flour, so I used unbleached all purpose flour and 3/4 tsp baking powder, 1 tsp baking soda, and 1/2 tsp salt as another reviewer mentioned. I found them to be a little tough, but I think if I added a little more soy milk to thin it out, it would have been better. I also added dried cranberries and carob chips to some of them.

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Alexis

Cooking Level: Intermediate

Living In: St. Catharines, Ontario, Canada

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Reviewed: Jun. 29, 2008

OMG, colour me impressed! I'm not a vegan, but I'm on a diet and am trying to lower my bloodpressure and cholestorol. I had guests and we had a yearning for pancakes and decided to try these, but were fairly sceptical, but we all loved them. I did add a little bit more milk to the mixture as per the recipe it wasn't mixing well, but that could have been a conversion and calculation mistake on my part. Anyway, they totally taste like regular pancakes and have an identical texture.

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MKENYON

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Reviewed: May 10, 2008

Very good, though I added 1 tablespoon vanilla and some cinnamon, and I couldn't find any custard powder so I settled for using vanilla pudding mix. I halfed the recipe, but still had to use 2 cups of soy milk and about 1/4 cup water. Turned out great though

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D-Rock

Cooking Level: Intermediate

Home Town: Santa Barbara, California, USA

Living In: San Diego, California, USA

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Reviewed: Mar. 4, 2008

The Bird's Custard powder that I use in this part of Asia is totally vegan. You can make vegan custard powder by using cornflour, a bit of salt, and a tiny bit of annatto for the yellow color. -written on Nov 17th 2009

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Timothy Tang

Cooking Level: Expert

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Reviewed: Mar. 1, 2008

Sorry. I've been making vegan pancakes from a PETA cookbook and thought I would like a change, but these just didn't work for me. I will stick with PETA.

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Jennifer

Cooking Level: Intermediate

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Reviewed: Feb. 2, 2008

Finally a pancake we can eat! We're not vegan, but need egg-free recipes and I can't tell you how many awful pancakes we've suffered through before these. I made them the first time using the self-rising flour recipe on this site and they were really awful still -- way too salty. I didn't want to write a review until I tried them again because it didn't seem fair. Made them again this morning w/self-rising flour and they were fantastic! I did have to use 1 1/2 c.(!) additional milk, but I guess I just like my batter much thinner. The custard powder is brilliant! (used Dr. Oetker's vanilla pudding as that's what was in the house) I think they're better than regular pancakes. Thank you!

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Jennie

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Jan. 18, 2008

These were great! I used vanilla soy milk, all purpose flour, baking soda, baking powder, salt and Doctor Oetker Pudding Mix. I did add more milk than suggested. I decorated with fresh fruits and enjoyed the pancakes with maple syrup. Very delicious!

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Svetla Marinova

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Reviewed: Sep. 14, 2007

This was ok, my husband loved it because they were chewy. I didnt like it so much. Im not sure whether this is because I made the batter to thick, or I added a mashed banana to the mix, or I used rice milk. Either way they were ok and I will try and improve on them next time.

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laurasaur

Cooking Level: Intermediate

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Reviewed: Sep. 11, 2007

Wow! I was so convinced by others reviews that I searched all shopping stores in my area, including whole foods and natural markets, and not one carried custard powder, so I bought it online! I was not disappointed! We are vegetarians who don't eat eggs, organic cruelty-free dairy sometimes, but definitely no eggs, so we have been missing pancakes, a old favorite is back! I did add more milk though, 1 cup more. I can't wait to make them again and add berries! Thank you so much for this amazing recipe!

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littlemama4fun

Cooking Level: Intermediate

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Reviewed: Jul. 23, 2007

Great recipe, just needed a little tweaking. More soy or rice milk plus a little water. I am going to experiment with adding something else to make it a little lighter (baking soda? baking powder?). I added fresh blueberries to the mix and it turned out very nice. Thanks to the recipe creator for sharing this great recipe!

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DRMARION

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Reviewed: May 17, 2007

These are fantastic. My mother who has cancer is avoiding dairy and sugar so we left the sugar out. They still taste great with some Manuka Honey on top!

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VeggieBear

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Reviewed: Apr. 24, 2007

make um runny or they will be too thick

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huggamom

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World's Best Vegan Pancakes

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