As an appetizer, serve these crispy noodles with duck sauce and Chinese mustard. You may also use them as a garnish for soups. They resemble the ones you would get at a Chinese restaurant exactly. I adore sprinkling them on top of my egg drop soup.
| Prep Time: | 2 mins |
| Cook Time: | 20 mins |
| Total Time: | 22 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 cups self-rising flour
- 1 tablespoon white sugar
- 1 tablespoon custard powder
- 2 cups soy milk
Instructions
- 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.
- 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.
Reviews
My favorite vegan pancake recipe yet! These are light, fluffy and flavorful. We like to add fresh blueberries to the batter.
My daughter is a vegan and she loved them. The rest of a family full of picky eaters did too. They were cooked verbatim from the recipe.
There was not enough liquid in this recipe, “batter” looked more like dough. Pancake it self look good but taste was gooey on the inside.
These tastes amazing! Couldn’t tell the difference from the real pancakes. I used cornstarch and vanilla instead of custard powder and it turned out really great. It’s so easy to make and so delicious I’ll use it all the time.
This is the best vegan pancakes recipe I haver ever tried!!! Definitely, the custard powder makes the difference!!, my pancakes were so fluffy and tasty, soooo yummy!!!!
I made these they were great 😀
The pancakes were great after we fixed the ratio. 2 cups of milk make a biscuit or bread batter at best. To get to pancake batter, we had to add 2 more cups of milk. We used vanilla pudding mix and almond milk and thought the overall finished product was amazing. I would add though that this made about 20 pancakes so it’s closer to 10-12 servings.
Daughter really enjoyed these. (Normally make the MyHOP recipe from this site) Made ours with Almond milk and had to add a little more water to thin out the batter a little. Really fluffy.
The only thing I really missed when I went vegan was pancakes. I tried at least 20 different recipes over the course of a few months, all to no avail. I was about to give up when I found this recipe which uses custard powder so I was intrigued and decided to give it a go. Boy am I glad I did. Theses are the best pancakes I have ever eaten, vegan or not! Thank you so much for this recipe – it’s great to have pancakes back in my life! 🙂
As the recipe stands, it requires 2x the amount of liquid to achieve a “batter”. They do sorta look like “real” pancakes, but are rather tough. Not sure what the custard powder is to achieve.
The Bird’s Custard powder that I use in this part of Asia is totally vegan. You can replace vegan custard powder by using 1 tbsp cornstarch and 1 tsp chickpea flour for the yellow color. Check out my updated recipe, The World’s Best Vegan Pancakes II. * 1 cup of flour * 1 tbsp. of vegan sugar * 1/2 tsp. of baking powder * 1/2 tsp. of baking soda * 1 tbsp. of cornstarch * 1 tbsp. of chickpea flour(for color) * 1 cup of non-GMO soy milk at room temperature * 2 tbsp. of oil -written on Dec 1st 2010
subbed 1/2 cup soymilk powder and water (variable–at LEAST 1.5 cups) for a halved recipe. Also used instant vanilla pudding powder instant of custard powder
I only rated this at a 4 because I changed it, I had 8 kids over this morning and they flew off like hot cakes!!!! :)We are not vegan but I was looking for a quick pancake recipe that used self-rising flour (all I had on hand) and was easy. I did use the pudding mix as that is what I had on hand and I doubled the milk though I probably could have added more as they were still very very fluffy. They are very good and I will add this to our breakfast rotation for sure!!! Very very yummy. *16 hands up (for more:)!! ) *
I thought these were pretty good! I can’t really say how they’d have turned out if I’d had self-rising flour… Instead I used whole wheat flour, and to substitute for the custard powder (as Timothy suggested) I used corn flour and salt. I also added some vanilla and cinammon. The ones I didn’t burn tasted very nice! They were very hearty tasting… I bet that was because I used whole wheat. (Oh, and I substituted baking powder for baking soda and lemon juice! They still bubbled up, but I bet baking powder would make them lighter.)
I had a friend from out of town coming over for breakfast and he is vegan. I really scratched my head to figure out what to serve. I made these pancakes using Timothy’s modified recipe he posted on 3/22/08. I followed the directions exactly, except I had to substitute vanilla pudding mix (made sure there was no milk in it) for the custard powder. Wow, they were fantastic!!! Everyone loved them. THANK YOU!
Just check the label on your custard powder. Some brands contain milk solids. Still makes a tasty pancake, but won’t be truly vegan if that’s important to you.
My husband and I are vegetarian (not vegan) and really liked these. I ran out of eggs but was still hoping to make pancakes for breakfast. This recipe did the trick. I did as another reviewer mentioned and used regular (unbleached) flour along with a bit of baking powder, baking soda and salt. Also added a little dash of vanilla extract for flavour. Giving something a title of “World’s Best” anything can be a bit misleading because it’s all subjective, but we think this recipe is pretty darn good. Definitely a keeper!
Unlike the majority of other reviewers I was completely unimpressed with this recipe. I made a couple pancakes but the results were so blah that I tweaked the batter until it didn’t resemble the original recipe in any way except for the custard powder – that is great! Thanks for that idea.
These were very good. The only problem I found was you have to add WAY more soy milk than called for. Will be using again and again thanks:)
Based on all the great reviews, I thought this recipe would be better. I was looking for a vegan recipe for my 14-month old son who is allergic to eggs and milk. Maybe I’ve been spoiled by the non-vegan mix I’ve been using, but the first batch was not very good (well, my son liked them, but he’ll eat just about anything). They tasted like biscuits, way too salty. I tweaked the recipe a little by adding some vanilla, cinnamon, a little more sugar and a lot more soy milk, and they were much better but still not great. I will continue to experiment.
These were accurately named. Even my animal product loving family ate these without knowing the difference.