Dairy Free Whole Wheat Pancakes

Dairy Free Whole Wheat Pancakes

23 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Kimberly
Recipe by  Kimberly

“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!”

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Ingredients

Adjust Servings

Original recipe yields 4 to 6 serving

Directions

  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)

Rate This Recipe
Laurie
36

Laurie

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 milk, I used rice milk. And then, I only had two eggs and it still turned out delicious! Imagine that! :) I also added strawberries and maple syrup. YUM!

veggigoddess
31

veggigoddess

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 baking and I make everything from brownies to cake to cookies etc... Anyhow, this recipe is good. Nothing special, but pancake recipes can only get so creative anyhow. Since you can use soymilk in place of regular milk in any recipe this recipe isn't original or anyting, but atleast it shows people liek the last reviewer that it's no big deal and doesn't make it taste a bit different.

roxanne
28

roxanne

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 out as needed for a snack before running or going to the gym. They're great with or without syrup!

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Nutrition

Amount Per Serving (5 total)

  • Calories
  • 382 cal
  • 19%
  • Fat
  • 17.3 g
  • 27%
  • Carbs
  • 44.2 g
  • 14%
  • Protein
  • 14.7 g
  • 29%
  • Cholesterol
  • 127 mg
  • 42%
  • Sodium
  • 613 mg
  • 25%

Based on a 2,000 calorie diet

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Grain and Nut Whole Wheat Pancakes

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