"Craving pancakes, but all you have is soy milk? Then this is the perfect solution!" — LADYBACH
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1 1/2 tablespoons
vanilla soy milk
egg, lightly beaten
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 to the other recipes I have tried. I will be using this recipe a lot more.
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 strawberries and blueberries and letting them simmer in a pan on the stove until it thickened and then added some sliced fresh banana. No need to add any sugar or other ingredients. Delicious topping for pancakes
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 milk instead of vanilla and they turned out perfect for apple cinnamen pancakes!
This recipe became my family's favorite breakfast recipe. Without the soda it tastes even better and looks more beautiful. Thanks for sharing!
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 mashed banana with chopped walnuts. Second time, I used 1/2 wheat flour and 1/2 AP flour, and used vanilla/almond extracts per recipe. All my pancakes can out with a nice light, fluffy, and smooth texture. Rated 4 stars b/c though they are a good simple recipe, they are a little on the bland side. And just a tip-as with any pancakes-I do find the fluffyness is effected by how u are mixing the dry ingredients with the liquids. Do not overmix-combine until just moistened, and it will usually have some small bubbles in the mixure once it sets for a few minutes-do not mix these out-this is what will add in a light texture.
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 my pancake so that also took care of the oil. I had to add a little more soy milk, but that could be because I routinely miss measure. I did measure the baking powder accurately. These were perfect. This would make a great dry mix to keep on hand.
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 instead of Soy and my whole family LOVED them. I double the recipe to feed 5 because it said the serving size was for 2 but wouldn't have had to. We had leftovers. Will make these all the time.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Soy Milk Pancakes
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 86
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Using buttermilk gives these pancakes a nice tang and makes them fluffy.