Dairy Free Whole Wheat Pancakes

4.5
(29)

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!

3
3
Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Servings:
5
Yield:
4 to 6 serving

Ingredients

  • 2 cups whole wheat pastry flour

  • ¼ cup wheat germ

  • 3 tablespoons soy flour

  • 2 tablespoons white sugar

  • 4 teaspoons baking powder

  • ½ teaspoon salt

  • 3 eggs

  • ¼ cup canola oil

  • ¼ 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.

Nutrition Facts (per serving)

382 Calories
17g Fat
44g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 382
% Daily Value *
Total Fat 17g 22%
Saturated Fat 2g 11%
Cholesterol 112mg 37%
Sodium 613mg 27%
Total Carbohydrate 44g 16%
Dietary Fiber 5g 19%
Total Sugars 10g
Protein 15g 29%
Calcium 233mg 18%
Iron 3mg 14%
Potassium 401mg 9%

* 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.

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