Total Time
1hr
Prep 30 mins
Cook 30 mins

From Vegetarian Times.

Ingredients Nutrition

Directions

  1. To make the pancake mix: combine all the pancake mix ingredients in a large bowl; stir to mix; divide mixture into thirds (about 2 cups each); place each portion in a separate plastic food storage bag, seal tightly and store in the freezer for up to 6 months.
  2. To make the pancakes: In a large mixing bowl, combine the milk, egg substitute, and oil; whisk to mix.
  3. Add in the 2 cups pancake mix; stir to mix just until moistened (do not overmix); the batter will be somewhat lumpy.
  4. Heat a griddle or large nonstick skillet over med-high heat until a drop of water bounces off the surface.
  5. Pour 1/4 cup batter per pancake onto the hot griddle; cook until bubbles form.
  6. When the bottom of each pancake is golden brown, flip the pancake and cook the other side until browned.
  7. Repeat with the remaining batter; serve pancakes warm.

Reviews

(2)
Most Helpful

I was surprised by how thick these pancakes were...the reminded me of the hight of buttermilk pancakes, but they were much denser. I did substitute oat float (ground up oatmeal) for the wheat germ, and cut down the recipe to a single batch. They were ok but a little too dense for me.

karen August 19, 2012

These were delicious. The sweetness of the corn meal was perfect against the heart flours. I substituted flax seed for the wheat germ. Thanks for sharing!

Busy Student September 11, 2010

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