Eggless Fiberfull Pancakes


Ingredients (use vegan versions):

  • 1/2 cup flax seed
  • 1/2 cup 10 grain cereal
  • 1 cup whole wheat flour
  • 1/2 cup mixed rolled oats
  • 1-1/2 tablespoon baking powder
  • 1 tablespoon sea salt
  • 1 package silken tofu, rinsed
  • 1 quart vanilla vegan soymilk
  • water


1.) In a blender, grind flax seed for 45 seconds.

2.) Add mixed rolled oats, grind for 10 seconds.

3.) Add 10 grain cereal and flour, keeping blender on grind
until well mixed.

4.) Add sea salt and baking powder, keeping blender on grind
until well mixed, set aside.

5.) In a medium mixing bowl, whisk tofu into a cream with 1
cup soy milk.

6.) Add grains 1/2 cup at a time, whisking until thick, add
milk and grains until you are out of grains and have
reached your desired pancake thickness. If you require
looser batter and have used the entire quart of soy milk,
add water.

7.) Cook on heated griddle (400 degrees F) or on heavy skillet (cast
iron) over medium heat. May take some practice, but don’t
flip too early or they’ll be mushy.

8.) Serve warm with banana syrup.

* This batter does not refridgerate well, as grains soak up
liquids and become mush, so I cook all extra batter and
leave the pancakes in the fridge for my kids to snack on
throughout the day *


Serves: 6

Preparation time: 15-30 minutes

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