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Dairy Free Whole Wheat Pancakes

SUBMITTED 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!"
PREP TIME  10 Min
COOK TIME  30 Min
READY IN  40 Min
SERVINGS & SCALING
Original recipe yield: 4 to 6 serving
    
About  scaling  and  conversions

INGREDIENTS

  • 2 cups whole wheat pastry flour
  • 1/4 cup wheat germ
  • 3 tablespoons soy flour
  • 2 tablespoons white sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 eggs
  • 1/4 cup canola oil
  • 1/4 teaspoon almond extract
  • 2 cups soy milk

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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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 14, 2003 by 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!

3 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 12, 2003 by 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.

3 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 7, 2003 by LUX
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!!!

3 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 5

Amount Per Serving

Calories: 353

  • Total Fat: 17.5g
  • Cholesterol: 128mg
  • Sodium: 482mg
  • Total Carbs: 38.6g
  •     Dietary Fiber: 6g
  • Protein: 14.2g

VIEW DETAILED NUTRITION

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