Soy Milk Pancakes

Soy Milk Pancakes

87
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"Craving pancakes, but all you have is soy milk? Then this is the perfect solution!"

Ingredients

25 m {{adjustedServings}} servings 404 cals
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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 404 kcal
  • 20%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 64.4g
  • 21%
  • Protein:
  • 12.9 g
  • 26%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 1055 mg
  • 42%

Based on a 2,000 calorie diet

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Directions

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  1. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a small bowl, mix the vanilla soy milk, egg, oil, vanilla extract, and almond extract. Pour the soy milk mixture into the bowl with the flour mixture, and whisk together until smooth.
  2. Grease a skillet, and heat over medium low heat. Pour about 1/4 cup batter onto the heated skillet, and cook until bubbly. Flip with a spatula, and continue cooking about 1 minute, until golden brown. Repeat with the remaining batter.

Footnotes

  • Variation
  • Add 1/4 to 1/2 cup of uncooked oats to the batter for a bit of extra texture. If batter gets too thick upon addition of oats, add a bit more oil to loosen the batter back to original consistency.
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Reviews

87
  1. 107 Ratings

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I made a modification to the recipe. I used a banana instead of egg because my child is allergic to eggs and milk. The pancakes came out very tasteful and fluffy, which was a wonderful change ...

This recipe became my family's favorite breakfast recipe. Without the soda it tastes even better and looks more beautiful. Thanks for sharing!

These were great considering they had no milk ingredients! I decided to leave out the vanilla and almond extract and added 1tsp. cinnamon and a fruit cup of applesauce.I also used regular soya m...