RECIPES

Soy Pancakes

I remember the first time I had a sip of soy milk, I almost gagged. It tasted so weird. All kinds of thoughts started coming to my head but little did I know, that I’d be stuck drinking it for the rest of my life and actually start loving it now.

Strange right? The body works in ways you can’t even imagine but I don’t miss cow’s milk anymore. I guess I rather do without it completely than end up feeling pregnant.

The one thing I was worried about at first was how do I get my calcium? But it’s all a myth. Soy milk has 25g per 100g which is not all that bad. Plus I try to get my calcium from other sources too.

Soy milk is generally made from soybeans and filtered water. It is accessible in every supermarket today and it is quite reasonable.

But the question is….how can I use it other than drinking it? I replace it most of the time with cows milk. I have it with my cornflakes, pour it into my white sauce and recently discovered adding it to my pancake mix.

How do you make pancakes without eggs and regular milk was the first question that came to my mind. Eggs are suppposed to help them stay light and fluffy but the cheat ingredient is baking powder. Vegans use it instead and comes out just as great.

I find pancakes the perfect dish for a lazy breakfast in Spring. Sit outside in the backyard and dig into a mountain of pancakes. It can’t get better than this!!

 

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Soy Pancakes
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a bowl, whisk the flour, salt, sugar and baking powder.
  2. In another bowl, lightly beat the soy milk, vinegar and vanilla.
  3. Add this mixture to the flour, lightly whisking until smooth. Do not overbeat.
  4. Pass the mixture through a sieve it get rid of all the lumps.
  5. Heat a pan on medium flame and with a ladle pour a spoon of the batter into the pan. Once you see bubbles on the surface, flip over and cook for 2 minutes or so till golden brown. Serve with maple syrup, coconut cream, chopped bananas, strawberries and chocolate treats.
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