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“This recipe is egg-, dairy-, and soy-free. The batter thickness is easily adjusted to make pancake or crepe consistency. Add blueberries or chocolate chips for an extra special breakfast!”
12 pancakes

Ingredients Nutrition


  1. Combine flour, sugar, egg replacer powder, baking powder, salt, and cinnamon in a bowl.
  2. Use a whisk to stir and break up large sugar chunks.
  3. Add liquid ingredients. For pancakes, use the smaller amount of water. For crepes, use the larger amount.
  4. Whisk well. Allow batter to rest.
  5. Warm griddle over medium heat.
  6. Pour batter onto warm griddle. Turn pancakes when edges brown and start to curl.
  7. For crepes, heat griddle or frying pan (rotating between two nonstick frying pans makes cooking them go much faster!) over medium heat. Add batter to pan while swirling to coat quickly. Turn when edges curl, at about 2-3 minutes, then cook on remaining side for 1 minute. Stack crepes on a plate and cover with a clean towel to keep warm. Serve with fruit and yogurt.

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