Soy Milk Pancakes

Soy Milk Pancakes

87
LADYBACH 0

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

25 m servings 404 cals
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Original recipe yields 2 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

87
  1. 109 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

This recipe made very thick pancakes. The batter was a little thick too, and was a touch too sweet, even using regular soymilk. However, very filling. I made a fruit sauce by thawing some frozen...

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...

Have made these twice in the past week, using unsweetened natural flavor almond milk. Both times I skipped on the oil. First batch I used AP flour, 1 tsp vanilla, and also added 1 medium mashe...

I didn't have any regular milk, so was looking for soy recipe. This is perfect. I will most likely use this as my regular recipe. I did not use eggs or the almond extract. I always use mayo in m...

These were wonderful. They were light and airy. The flavor was perfect and when you left the table you didn't feel heavy and loaded down like after eating most pancakes. I did use Almond Milk...

The batter came out too soupy, so I added 2 heaping tbsp flour and 1/2 tsp baking powder. They taste just like the store bought mix! Thanks for the excellent recipe.

This recipe made very thick pancakes. The batter was a little thick too, and was a touch too sweet, even using regular soymilk. However, very filling. I made a fruit sauce by thawing some frozen...

Very good! I added macadamia nuts to add a little more body/flavor and whole wheat flour. Delicious!