In a large mixing bowl, combine the flours, wheat germ, sugar baking powder and salt.

In a separate large mixing bowl, beat the eggs with the soy milk (or water), oil and almond extract.

Add the wet ingredients to the dry ingredients and whisk until just combined.

Set a large griddle over medium-high heat and spray generously with cooking spray. Dollop the batter in 1/4 cup amounts per pancake. When bubbles appear over the surface and the edges appear dry, flip pancakes and cook other side to golden brown.

Serve warm with your favorite topping.


For being healthy and dairy-free, these pancakes are surprisingly fluffy on the inside and slightly crisp on the outside.

Mr Breakfast would like to thank KingCurwood for this recipe.

Overall Average Rating = 4 (out of 5)

Based on 2 votes.

From Healthy E.

Rating (out of 5):

I used quick cooking oats instead of oat flour so they would have more texture. I only used about 1 and 1/2 cups of the almond milk. They were okay.

Comment submitted: 10/7/2013 (#16734)



From kendra

Rating (out of 5):

These were pretty decent, although I did not have wheat pastry flour or soy or oat flour. I used whole wheat flour in place of all of that. I also didn't have any milk substitutes so I used water. I added in two soft bananas and some pecans we had, and after cooking the first round I added 2 more TBSP of sugar and some vanilla. Hearty and healthy tasting (c:

Comment submitted: 11/8/2011 (#13132)

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