Soy milk pancakes are a delightful twist on the classic breakfast treat. Whether you’re lactose intolerant, vegan, or simply looking to switch things up in the kitchen, these pancakes are a delicious and nutritious alternative to traditional buttermilk pancakes. Made with soy milk instead of dairy milk, these pancakes are not only dairy-free but also packed with plant-based protein and vitamins.
So, if you’re ready to add a healthy and flavorful twist to your morning routine, read on for some tasty soy milk pancake recipes that will leave you craving more. From fluffy blueberry pancakes to savory spinach and mushroom pancakes, there’s a recipe here to suit every taste bud.
Fluffy Blueberry Soy Milk Pancakes
Ingredients:
– 1 cup all-purpose flour
– 1 tablespoon sugar
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 cup soy milk
– 1 tablespoon vegetable oil
– 1/2 teaspoon vanilla extract
– 1/2 cup fresh blueberries
– Maple syrup for serving
Instructions:
1. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, combine the soy milk, vegetable oil, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
4. Gently fold in the blueberries.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or cooking spray.
6. Pour 1/4 cup batter onto the skillet for each pancake. Cook until the edges begin to set and bubbles appear on the surface, then flip and cook for another 1-2 minutes until golden brown.
7. Serve the pancakes with maple syrup and enjoy!
Savory Spinach and Mushroom Soy Milk Pancakes
Ingredients:
– 1 cup all-purpose flour
– 1 tablespoon nutritional yeast
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup soy milk
– 1 tablespoon vegetable oil
– 1 cup fresh spinach, chopped
– 1/2 cup mushrooms, sliced
– 1/4 cup diced onion
– Salt and pepper to taste
– Olive oil for cooking
Instructions:
1. In a mixing bowl, whisk together the flour, nutritional yeast, baking powder, and salt.
2. In a separate bowl, combine the soy milk and vegetable oil.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. In a separate pan, sauté the spinach, mushrooms, and onion with a drizzle of olive oil until softened. Season with salt and pepper to taste.
5. Gently fold the sautéed vegetables into the pancake batter.
6. Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or cooking spray.
7. Pour 1/4 cup batter onto the skillet for each pancake. Cook until the edges begin to set and bubbles appear on the surface, then flip and cook for another 1-2 minutes until golden brown.
8. Serve the savory spinach and mushroom pancakes with your favorite sauce or enjoy them as is.
Now you have two delicious soy milk pancake recipes to try out. Whether you prefer a sweet and fruity pancake or a savory and veggie-packed option, these recipes are sure to satisfy your cravings. So, whip up a batch of these soy milk pancakes and start your day off right with a healthy and tasty breakfast!
