This vegan pancake recipe is the best of the vegan lot. The secret that these pancakes are not soggy like the other vegans ones is that it uses custard powder. This ensures the pancakes are cakelike and taste and look exactly like non-vegan pancakes. Mix fruit into the batter if you like. Serve hot with syrup or jam.
Submitted by
Timothy Tang
Updated on July 14, 2022
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Ingredients
Original recipe (1X) yields 4 servings
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4 cups self-rising flour
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1 tablespoon white sugar
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1 tablespoon custard powder
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2 cups soy milk
Directions
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In a large bowl, stir together the flour, sugar and custard powder. Mix in the soy milk with a whisk so there are no lumps.
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Heat a griddle over medium heat, and coat with nonstick cooking spray. Spoon batter onto the surface, and cook until bubbles begin to form on the surface. Flip with a spatula and cook on the other side until golden.
Nutrition Facts (per serving)
| 528 | Calories |
| 3g | Fat |
| 106g | Carbs |
| 16g | Protein |
| Nutrition Facts | |
|---|---|
|
Servings Per Recipe 4 |
|
|
Calories 528 |
|
| % Daily Value * | |
|
Total Fat 3g |
4% |
|
Saturated Fat 0g |
2% |
|
Sodium 1650mg |
72% |
|
Total Carbohydrate 106g |
38% |
|
Dietary Fiber 4g |
15% |
|
Total Sugars 8g |
|
|
Protein 16g |
33% |
|
Calcium 453mg |
35% |
|
Iron 7mg |
37% |
|
Potassium 298mg |
6% |
* 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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