Total Time
30mins
Prep 15 mins
Cook 15 mins

Posted in response to a request for vegan breakfast ideas, these pancakes include no dairy and no eggs...perfect for a healthy vegan breakfast. From the moosewood cookbook.

Ingredients Nutrition

Directions

  1. In a large bowl, sift flours and all dry ingedients together.
  2. In another bowl mix wet ingredients.
  3. Make a well in the middle of the dry ingredients and pour in wet ingredients.
  4. Stir to combine.
  5. Oil a griddle and pour about 1/4 cup of batter for each pancake.
  6. Cook until golden brown on both sides.

Reviews

(3)
Most Helpful

I made these for a brunch w/ a tofu scramble and they were GREAT! My non-vegan boyfriend and I loved them. I added at least an additional 1/2 C. flour to make them thicker and am glad I did. Made a double batch, keeping them in the oven as they got done which made them a little crispy on the outside and even better!

flitenrs March 11, 2005

Very yummy! I am home with a sick child and was craving waffles but did not want something very high in fat or that made a huge amount. My 3 year old and I made these together using pecans instead of walnuts and omitting the sugar. I also used all whole wheat pastry flour since I don't keep white in the house. This made 6 nice size fluffly waffles with nice little nuggets of pecans inside. They came out looking dark (remember I used all WW flour) which is just fine with me. A nice healthy high fiber breakfast! Thanks Blink!

ladypit February 17, 2005

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