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!"

Ingredients

40 m {{adjustedServings}} servings 382 cals
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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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Directions

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  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.
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Reviews

23
  1. 28 Ratings

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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 ...