Reviewed: Mar. 3, 2009

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.

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73 users found this review helpful

Reviewer:

MATTSBELLY

Cooking Level: Intermediate

Reviewed: Mar. 3, 2009

I was looking for a vegetarian recipe for pancakes since I don't really drink milk or eat eggs anymore, and I was happy to find this one. I used wheat flour with them, and they were absolutely delish. :)

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4 users found this review helpful

Reviewer:

The Alex Chef

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Reviewed: Mar. 7, 2009

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.

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29 users found this review helpful

Reviewer:

stksteelers

Reviewed: Apr. 2, 2009

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.

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23 users found this review helpful

Reviewer:

g3345

Reviewed: Apr. 19, 2009

Very good. Will definitely make again.

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3 users found this review helpful

Reviewer:

Charlene

Cooking Level: Beginning

Living In: Oak Creek, Wisconsin, USA

Reviewed: May 30, 2009

My kids are either allergic to eggs and/or milk and so this is the perfect recipe for our family. My husband also thinks it tastes awesome. We actually prefer these pancakes to the restaurant ones! Add some fruit or chocolate chips for an extra special treat.

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3 users found this review helpful

Reviewer:

gracias

Reviewed: Jun. 19, 2009

These pancakes were AWESOME. Really! My stomach doesn't do well with a whole lot of fat so I figured I would give this a try. I was leary looking at the recipe because there really isn't much to them, but they were DELICIOUS. The only addition (s) I made was, I added 1t of pure vanilla extract to the wet ingredients and 1 1/2 t of cinnamon to the dry. I put a little butter on the pancakes and sprinkled brown sugar on top. Thank you so much for this recipe it really took care of my pancake fix. I will most definately be making this again.

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18 users found this review helpful

Reviewer:

rebecca1013

Reviewed: Jul. 13, 2009

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!!

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29 users found this review helpful

Reviewer:

Akeakamai

Reviewed: Jul. 19, 2009

Very yummy! I am not a vegan, however, I wanted to make pancakes in a pinch and happened to have everything on hand. Cooked just right these were everything promised: fluffy on the inside, soft and crunchy on the outside! I also added 1 tsp. honey and 1 T. fresh lemon juice for some zing. Excellent and I will make these a regular!

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3 users found this review helpful

Reviewer:

Abbey

Cooking Level: Intermediate

Home Town: Manchester, Iowa, USA

Living In: Marion, Iowa, USA

Reviewed: Aug. 12, 2009

Just as described - fluffy and delicious. My carnivorous roommates loved them. I don't call them vegan pancakes, I call them bachelor/bachelorette or "college" pancakes because most people have the ingredients in the pantry, even if they don't cook often.

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3 users found this review helpful