Diner-Style Pancakes

  • Servings : 4 to 6

Whether you eat these delicious vegan pancakes for breakfast, brunch, or a midnight snack, you'll love 'em.


  • 1 1/4 cups sifted unbleached white or spelt flour
  • 2 1/2 teaspoons baking powder
  • 2 tablespoons unrefined sugar
  • 3/4 teaspoons sea salt (fine-grained)
  • 1 1/2 teaspoons egg replacer dissolved in 1 tablespoon soy milk
  • 1 3/4 cups soy milk
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons safflower oil, plus oil for cooking the pancakes
  • soy margarine (optional)
  • maple syrup (optional)


Step 1

In a large mixing bowl, combine the flour, baking powder, sugar, and salt. In a separate bowl, combine the dissolved egg replacer, soy milk, vanilla extract, and oil. Mix the flour mixture and the egg mixture together, stirring well to combine.

Step 2

In a large skillet over medium-high heat, heat some oil. Drop large spoonfuls of batter onto the skillet, leaving room for the pancakes to expand. Cook until the bottoms are golden and bubbles are popping on the surface, about 2 to 3 minutes. Flip the pancakes and cook until golden. Repeat, using up all the batter.

Serve with soy margarine and maple syrup, if desired.

Recipe Source: The Candle Cafe Cookbook
Reprinted with permission from Benay Vynerib.
Photograph © Wanda Embar.

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