Vegan "Buttermilk" Pancakes

Are you vegan and missing the taste of homemade buttermilk pancakes? Then try this tasty vegan version.

Vegan "Buttermilk" Pancakes

1/2 cup organic whole wheat flour
1/2 cup organic unbleached flour
1 tsp. baking powder
1 tsp. baking soda
1/4 cup evaporated cane juice
1 1/2 tsp. Ener-G egg replacer mixed with 2 Tbsp. warm water
1/4 cup canola oil
1 cup soy milk
1 Tbsp. white vinegar

To make the "buttermilk" combine the soy milk with the vinegar and let stand 2 minutes for it to curdle. Meanwhile in a bowl, combine flours, baking powder, baking soda, and evaporated cane juice. In another bowl, combine egg replacer mix, canola oil, and buttermilk; stir into dry ingredients. Pour 2 Tbsp. of batter onto griddle preheated to 350 and cook until batter bubbles and pancakes begin to brown around edges. Flip and cook 2 minutes more. Enjoy!

Fall Spice Pancakes

Despite the high temperatures outside, I was in a fall mood this morning and whipped up some pancakes reminiscent of a crisp fall day.

Fall Spice Pancakes

1 cup organic whole wheat flour
1 cup organic unbleached flour
3 Tbsp. baking powder
1/2 tsp. salt
2 Tbsp. cinnamon
1 tsp. ginger
1 tsp. allspice
1/2 tsp. ground cloves
1/2 tsp. nutmeg
2 Tbsp. brown sugar
2 cups soy milk
3 Tbsp. canola oil
2 tsp. vanilla

In a bowl, combine flours, baking powder, salt, spices, and brown sugar. In another bowl, combine soy milk, canola oil, and vanilla; stir into dry ingredients. Pour 2 Tbsp. of batter onto griddle preheated to 350 and cook until batter bubbles and pancakes begin to brown around edges. Flip and cook 2 minutes more. Enjoy!

Cinnamon Citrus Pancakes

Cinnamon Citrus Pancakes

1/2 cup organic whole wheat flour
1/2 cup organic unbleached flour
2 tsp. baking powder
1/2 tsp. baking soda
1 Tbsp. cinnamon
1 Tbsp. evaporated cane juice
1 1/2 tsp. Ener-G egg replacer mixed with 2 Tbsp. warm water (or 1 egg)
1 cup orange juice
1 Tbsp. water
2 Tbsp. canola oil
1 1/2 tsp. lemon juice

In a bowl, combine flours, baking powder, baking soda, cinnamon, and evaporated cane juice. In another bowl, combine egg replacer mix, orange juice, water, canola oil, and lemon juice; stir into dry ingredients. Pour 2 Tbsp. of batter onto griddle preheated to 350 and cook until batter bubbles and pancakes begin to brown around edges. Flip and cook 2 minutes more. Enjoy!

Brown Sugar Cinnamon Pancakes

After several weekends away, we are home on a Sunday to enjoy homemade pancakes.

Brown Sugar Cinnamon Pancakes

1 cup whole wheat flour
1 cup unbleached flour
3 tsp. baking powder
1 Tbsp. cinnamon
1/2 cup brown sugar
3 tsp. Ener-G egg replacer mixed with 4 Tbsp. warm water (or 2 eggs)
1 1/2 cups soy milk
1 Tbsp. vanilla

In a bowl, combine flours, baking powder, cinnamon, and brown sugar. In another bowl, combine egg replacer mix, soy milk, and vanilla; stir into dry ingredients. Pour 2 Tbsp. of batter onto griddle preheated to 350 and cook until batter bubbles and pancakes begin to brown around edges. Flip and cook 2 minutes more. Enjoy!

Citrus Blueberry Pancakes

Today for Father's Day we used fresh blueberries - my husband's favorite in our pancakes and added a fresh twist with citrus juice.

Citrus Blueberry Pancakes

1/2 cup organic unbleached flour
1/2 cup organic whole wheat flour
1/2 tsp. salt
2 Tbsp. evaporated cane juice
2 tsp. baking powder
1 1/2 tsp. Ener-G egg replacer mixed with 2 Tbsp. warm water
3/4 cup soy milk
2 Tbsp. vegetable oil
2 tsp. lemon juice
1 Tbsp. orange juice
1/2 cup fresh blueberries


Combine flours, salt, sugar, and baking powder in bowl. Whisk egg replacer powder and warm water together; add milk, oil,lemon juice and orange juice. Slowly stir liquid mixture into dry ingredients and mix completely. Pour 2 Tbsp. of batter onto griddle preheated to 350, sprinkle with blueberries and cook until batter bubbles and pancakes begin to brown around edges. Flip and cook 2 minutes more. Enjoy!

Graham Cracker Maple Pancakes

Well today I shopped my pantry for inspiration for a pancake recipe and found a box of graham cracker crumbs from a cake we decorated and came up with this recipe.

Graham Cracker Maple Pancakes

3/4 cup whole wheat flour
3/4 cup graham cracker crumbs
2 tsp. baking powder
1/4 tsp. salt
2 Tbsp. brown sugar
1 1/2 tsp. Ener-G egg replacer mixed with 2 Tbsp. warm water (or 1 egg)
1 1/4 cups soy milk
2 Tbsp. maple syrup

In a bowl, combine flour, graham cracker crumbs, baking powder, salt, and brown sugar. In another bowl, combine egg replacer mix, soy milk, and maple syrup; stir into dry ingredients. Pour 2 Tbsp. of batter onto griddle preheated to 350 and cook until batter bubbles and pancakes begin to brown around edges. Flip and cook 2 minutes more. Enjoy!

Peanut Butter Banana Pancakes

Today's recipe is a nod to my mom's favorite sandwich - peanut butter with banana slices. We are going to see her this afternoon and are bringing her a sample of our new pancakes to get her input.

Peanut Butter Banana Pancakes

1 1/2 cup whole wheat flour
2 Tbsp. evaporated cane juice
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3 bananas, pureed
1 1/2 cups soy milk
1/2 cup organic peanut butter

Mix together the flour, evaporated cane juice, baking powder, baking soda, and salt. In a separate bowl, mix bananas, soy milk, and peanut butter. Pour dry ingredients into wet and mix together. Pour 2 Tbsp. of batter onto griddle preheated to 350 and cook until batter bubbles and pancakes begin to brown around edges. Flip and cook 2 minutes more. Enjoy!

Whole Wheat Chocolate Chip Pancakes

Okay not the healthiest pancakes, but the whole wheat does offset the chocolate a little right?

Whole Wheat Chocolate Chip Pancakes

2 cups organic whole wheat flour
1 tsp. salt
4 Tbsp. evaporated cane juice
4 tsp. baking powder
3 tsp. Ener-G egg replacer mixed with 4 Tbsp. warm water (or 2 eggs)
1 1/2 cup soy milk
4 Tbsp. vegetable oil
1 Tbsp. lemon juice
Tropical Source chocolate chips

Combine flour, salt, sugar, and baking powder in bowl. Whisk egg replacer powder and warm water together; add milk and oil. Slowly stir liquid mixture into dry ingredients and mix completely. Pour 2 Tbsp. of batter onto griddle preheated to 350 and sprinkle with chocolate chips. Cook until batter bubbles and pancakes begin to brown around edges. Flip and cook 2 minutes more. Enjoy!

Whole Wheat Pancakes

Today's pancakes were an experiment with with ingredients we had on hand.

Whole Wheat Pancakes

1 1/2 cup whole wheat flour
1 Tbsp. baking powder
1/4 tsp. salt
1 1/4 cup water
1 Tbsp. oil
2 Tbsp. maple syrup
1 tsp. lemon juice

Combine flour, baking powder, and salt. Add water, oil, maple syrup, and lemon juice; mix to combine. Pour 2 Tbsp. of batter onto griddle preheated to 350 and cook until batter bubbles and pancakes begin to brown around edges. Flip and cook 2 minutes more. Enjoy!

Lemon Raspberry Pancakes

Well it's Sunday again, which means it's Pancake Day.

Lemon Raspberry Pancakes

1/2 cup organic unbleached flour
1/2 cup organic whole wheat flour
1/2 tsp. salt
2 Tbsp. evaporated cane juice
2 tsp. baking powder
1 1/2 tsp. Ener-G egg replacer mixed with 2 Tbsp. warm water
3/4 cup soy milk
2 Tbsp. vegetable oil
2 tsp. lemon juice
1/2 cup fresh raspberries or thawed frozen raspberries


Combine flours, salt, sugar, and baking powder in bowl. Whisk egg replacer powder and warm water together; add milk, oil and lemon juice. Slowly stir liquid mixture into dry ingredients and mix completely. Pour 2 Tbsp. of batter onto griddle preheated to 350, sprinkle with raspberries and cook until batter bubbles and pancakes begin to brown around edges. Flip and cook 2 minutes more. Enjoy!

Banana Strawberry Pancakes

It's Pancake day and today's recipe was a twist on an old recipe. We got some awesome strawberries yesterday at the Farmer's Market and I was eager to use them in a recipe before my daughter ate them all!

Banana Strawberry Pancakes

1 cup unbleached flour
1/2 cup whole wheat flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3 bananas, pureed
1 1/2 cups soy milk
1 tsp. white vinegar
1 Tbsp. canola oil
1 tsp. vanilla extract
1 cup fresh strawberries, sliced

Add the vinegar to the soy milk and let sit for 5 minutes. Meanwhile mix together the flours, baking powder, baking soda, and salt. In a separate bowl, mix bananas, soy milk, oil, and vanilla. Pour wet ingredients into dry and mix together. Fold in the strawberries. Pour 2 Tbsp. of batter onto griddle preheated to 350 and cook until batter bubbles and pancakes begin to brown around edges. Flip and cook 2 minutes more. Enjoy!

Cinnamon Maple Pancakes

Since it's Sunday - it's Pancake Day!

Cinnamon Maple Pancakes

1 cup whole wheat flour
1 cup unbleached flour
3 tsp. baking powder
1 tsp. salt
1 Tbsp. cinnamon
2 Tbsp. evaporated cane juice
3 tsp. Ener-G egg replacer mixed with 4 Tbsp. warm water (or 2 eggs)
2 cups soy milk
2 Tbsp. vegetable oil
2 Tbsp. maple syrup
1 Tbsp. vanilla

In a bowl, combine flours, baking powder, salt, cinnamon, and evaporated cane juice. In another bowl, combine egg replacer mix, soy milk, oil, syrup, and vanilla; stir into dry ingredients. Pour 2 Tbsp. of batter onto griddle preheated to 350 and cook until batter bubbles and pancakes begin to brown around edges. Flip and cook 2 minutes more. Enjoy!

Spiced Banana Pancakes

Happy Easter! Today we started the day with an Easter egg hunt and followed it with our Sunday morning tradition of pancakes. Today's pancakes were a super easy recipe for spiced banana pancakes.

Spiced Banana Pancakes

1 cup whole wheat flour
1/2 cup unbleached white flour
2 Tbsp. evaporated cane juice
2 tsp. baking powder
1/2 tsp. salt
1/8 tsp. cinnamon
1/8 tsp. ground allspice
1 1/4 cups soy milk
2 bananas, peeled and sliced

Combine the flours, evaporated cane juice, baking powder, salt, cinnamon, and allspice in a large bowl. In a blender combine the soy milk and banana slices and puree until smooth. Pour into the dry ingredients and mix. Ladle 3 Tbsp. of batter onto a griddle preheated to 350, cook until batter bubbles and pancakes begin to brown around edges. Flip and cook 2 minutes more.

St. Patty's Day Pancakes

Today we had green shamrock pancakes in honor of tomorrow's holiday. I used our basic pancake recipe and added green food coloring to the liquid mixture before adding it to the dry ingredients. I shaped the shamrocks by pouring three touching circles of batter and a line of batter for a stem. Have a green St. Patty's ! :)

Mixed Berry Syrup

It's Sunday and despite the fact that my daughter and I camped out in a tent last night with temperatures in the 40s - my daughter informed me it's still Pancake Day. So we went with our basic pancakes, but I was feeling creative and inspired by the delicious Florida strawberries that are in season so I whipped up a delicious mixed berry syrup to go with them.

Mixed Berry Syrup

2 cups fresh organic strawberries, sliced in half
1/4 cup evaporated cane juice
1/4 cup cranberry and blueberry juice combo
1 Tbsp. cornstarch
1 Tbsp. lemon juice

Combine the evaporated cane juice, cornstarch, and lemon juice. Mix to remove any lumps. Add the strawberries and berry juice. Cook sauce at a low boil for 1 minute stirring constantly. Remove from heat and cool for 10 minutes.

*** I used Ocean Spray 100% Juice No Sugar Added Cranberry & Blueberry

Cinnamon Oat Pancakes

It's Pancake Day again. These delicious pancakes were created this morning with a creative use of what was in the pantry & refigerator. They are reminiscent of french toast in taste and texture.

Cinnamon Oat Pancakes

1 cup organic whole wheat flour
1/4 cup quick-cooking oats
3 Tbsp. ground flaxseeds
1 Tbsp. evaporated cane juice
1 Tbsp. baking powder
1/2 tsp. salt
1 cup soy milk
1 container So Delicious Cinnamon Bun soy yogurt
1 Tbsp. canola oil

Mix the flour, oats, flaxseeds, evaporated cane juice, baking powder, and salt in a bowl. In a seperate bowl combine yogurt, milk, and oil. Stir yogurt mixture into dry ingredients and mix completely. Pour 2 Tbsp. of batter onto griddle preheated to 350, cook until batter bubbles and pancakes begin to brown around edges. Flip and cook 2 minutes more.

Pink Pancakes

Today was of course - Pancake Day. My daughter just returned from a week long vacation with the grandparents so we celebrated a belated Valentine's Day with pink heart pancakes. I used our basic pancake recipe and added pink food coloring to the liquid mixture before adding it to the dry ingredients. I used our heart pancake molds to shape the hearts. Served with fresh strawberries- this was a fantastic welcome home/Valentine's breakfast. :)

Pumpkin Pie Pancakes

Today is Sunday - Pancake Day and we had my daughter's favorite - Pumpkin Pie Pancakes.

Pumpkin Pie Pancakes

1 1/2 cups organic unbleached flour
3 Tbsp. evaporated cane juice
1 Tbsp. baking powder
1/2 tsp. salt
1/4 tsp. pumpkin pie spice
1 1/4 cup soy milk
1/3 cup canned pumpkin
1 Tbsp. vegetable oil

In a large bowl, combine flour, sugar, baking powder, salt, and pumpkin pie spice. In a food processor, combine soy milk, pumpkin, and oil and process until blended. Pour wet ingredients into dry and mix. Ladle 3 Tbsp. of batter onto a griddle preheated to 350, cook until batter bubbles and pancakes begin to brown around edges. Flip and cook 2 minutes more. Enjoy :)

Whole Wheat & Yogurt Pancakes

Since it's Sunday - it's Pancake Day! Today's pancakes are whole wheat and are a great base for add-ins, today we added fresh blueberries to them.

Whole Wheat Pancakes

2 cups whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
Pinch of sea salt
6 oz. vanilla soy yogurt
1 1/2 cups water
2 Tbsp. Canola oil

Mix the flour, baking powder, baking soda, and salt in a bowl. Add yogurt, water, and oil and mix completely. Pour 2 Tbsp. of batter onto griddle preheated to 350, cook until batter bubbles and pancakes begin to brown around edges. Flip and cook 2 minutes more. **** If you want to add fresh fruit or nuts to them, sprinkle it on after you pour the batter on the griddle, this way you can customize your pancakes for each person.

Banana Pecan Pancakes

Today's pancakes were from a new recipe and they were delicious! :)

Banana Pecan Pancakes

1 cup unbleached flour
1/2 cup whole wheat flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground cinnamon
3 bananas, pureed
1 1/2 cups soy milk
1 tsp. white vinegar
1 Tbsp. canola oil
1 tsp. vanilla extract
1/2 cup pecans, chopped

Add the vinegar to the soy milk and let sit for 5 minutes. Meanwhile mix together the flours, baking powder, baking soda, salt, and cinnamon. In a separate bowl, mix bananas, soy milk, oil, and vanilla. Pour wet ingredients into dry and mix together. Pour 2 Tbsp. of batter onto griddle preheated to 350, sprinkle pecans onto pancakes and cook until batter bubbles and pancakes begin to brown around edges. Flip and cook 2 minutes more. Enjoy! ***You can add the pecans to the mix, but my daughter prefers her pancakes without the nuts, by adding them on the griddle you can customize each pancake. :)