Dairy Free Whole Wheat Pancakes

Dairy Free Whole Wheat Pancakes

23

"These healthy pancakes with a hint of almond are delicious. They're thick and fluffy and they really stick to your ribs. Serve warm with maple syrup or peach jam. Leftovers are great served cold with a little peach jam spread on them, yum!"
Saved
Save
I Made it Rate it Share Print

Ingredients

40 m servings 382 cals
Serving size has been adjusted!

Original recipe yields 5 servings

Adjust

Nutrition

  • Calories:
  • 382 kcal
  • 19%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 44.2g
  • 14%
  • Protein:
  • 14.7 g
  • 29%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 613 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat griddle to 350 degrees F (175 degrees C). In a large mixing bowl combine dry ingredients. In another large mixing bowl combine eggs, oil and almond extract; whisk until combined. Stir in soy milk. Add wet ingredients to dry ingredients and whisk until combined. Batter should be slightly thick, adjust liquid if necessary.
  2. Pour batter by the 1/4 cup full onto hot griddle. Cook until edges look dry and bubbles burst. Flip and cook another minute or so until golden brown. Serve warm.

Reviews

23
  1. 28 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Since I didn't have a few of the ingredients, I substituted. For wheat germ, I used ground up oatmeal. For soy flour, I used more whole wheat flour. For canola oil, I used olive oil. For soy mil...

Most helpful critical review

These pancakes are very heavy. They fill you up fast & taste o.k. but they are a little too heavy for me.

Since I didn't have a few of the ingredients, I substituted. For wheat germ, I used ground up oatmeal. For soy flour, I used more whole wheat flour. For canola oil, I used olive oil. For soy mil...

Just a note to the last reviewer: You can use soymilk w/ just about any recipe that calls for milk. There's no special recipe that you need to use soy for. I nebver ever use regular milk in baki...

I have made this recipe numerous time and they always turn out great. I increased the almond extract to 1 teaspoon and added blueberries. I freeze the whole batch in ziploc bags and pull them ...

I thought this recipe was excellent. My four year old wants to have pancakes like every other day and now I don't have to tell him no. These are high in fiber and really healthy. The only adjust...

Great!!! Wow, a receipe that I can use that soy milk!!! I just love this receipe I can use that soy milk that my husband bought me (under protest)!!! It is delicious, & I can make this one!!!

I have been looking for a healthy pancake recipe that made thick fluffy pancakes and this is it! I made a few alterations to make it even healthier. First I used 3 oz. flaxmeal and 1 oz. oil ins...

These are yummy - just like cookies! They're very light and fluffy too. I bet they'd be good with strawberries

I did not have soy flour, I just added three more tablespoons of whole wheat flour. I also used vegetable oil instead of canola oil and lactose-free milk instead of soy milk because I'm on a tig...

I love this recipe. I add 1 t. of almond extract as well. I think it really highlights the whole wheat flavor. In place of the 1/4 wheat germ I have always used uncle sam's brand cereal you can ...