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Prep Time
5 mins
Total Time
25 mins


2 cups
all-purpose flour
500 mL
1/4 cup
60 mL
4 tsp
baking powder
20 mL
1/4 tsp
1 mL
1 1/2 cups
soy beverage
375 mL
1 tsp
finely grated lemon or orange zest
5 mL
1/2 tsp
vanilla extract
2 mL
vegetable oil


Step 1

Preheat oven to 200°F (100°C). In large bowl, whisk together flour, sugar, baking powder and salt. In second bowl, whisk together eggs, soy beverage, zest and vanilla. Make well in dry mixture. Pour in wet mixture and stir until batter is just combined (do not over mix or pancakes will be tough.)

Step 2

Bring non-stick griddle or skillet to medium-high heat. When hot, lightly coat surface with vegetable oil. Pour batter into 4-in. (10-cm) rounds (recipe should make approx. 16 pancakes). Flip when surface is speckled with air bubbles. Continue cooking second side until centre of pancakes spring back when lightly pressed, about 1 min.

Step 3

Keep pancakes warm in oven until full batch is ready. Serve with syrup and fresh fruit.


Instead of soy beverage, use dairy-free rice beverage. For added fibre, replace half the all-purpose flour with whole-wheat flour.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Breakfast Safeway

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
17 g
1 g
35 mg
4 g
135 mg
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