Can you use soy milk in pancakes

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 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. They taste just like the store bought mix! Thanks for the excellent recipe.

Suggested variation: Curdle the soy milk with juice of half of a lemon: this will make it like buttermilk and give it the acidity to make the baking soda fizz. Given the lemon juice the baking powder is not necessary cream of tartar is what gives the acidity to activate the soda but it also has an unpleasing flavor.

Instead just use one 1 tsp baking soda. This made very spongey pancakes. All Reviews for Soy Milk Pancakes. Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. 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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Back to Recipes Vegan storecupboard Vegan baking See more. Back to How to Roast timer Conversion guides. Back to Health Is air-frying healthy? Dairy-free diet Popular diets Healthy meal subscriptions Best vegan protein powders. Home Recipes Dairy-free pancakes. Save recipe. Dairy-free pancakes. By Caroline Hire — Food writer. Preparation and cooking time.

Prep: 5 mins Cook: 25 mins Plus resting. Share on facebook. Share on twitter. Share on pinterest. Condensed milk can be used in the same way but in this case, bear in mind that it is sweetened and reduce the amount of sugar called for in the pancakes recipe. Powdered milk will do the trick as well. Prepare it following the instructions on the package or, if you are like me, add teaspoons more than the amount of powdered milk required in the instructions.

I find prepared powdered milk rather bland. Sour cream or yogurt can also replace milk in equal amounts. If you decide to go with yogurt, choose the plain, unsweetened version.

If all you have is Green yogurt or sour cream, dilute them with water first. If you have only flavored yogurt versions, expect your dessert to obtain the same flavor note. This is not always a bad thing. For instance, vanilla-flavored yogurt will make your pancakes even better.

So, before adding flavored yogurt, consider the recipe. Vegans love plant-based milk and for a good reason. They are great replacements for regular milk and work great in pancakes. Just replace the amount of milk required in the recipe with the same amount of plant-based milk of choice: soy milk, rice milk, almond milk, cashew milk… Different types of milk have different flavors that will also affect the flavor of your pancakes.

I find these perfect for nutty pancakes — almond milk is ideal for pancakes that contain crushed almonds! To solve this problem, opt for unflavored soy milk. It is thicker and will contribute the necessary texture. Another reason why soy is good is that it contains high levels of protein.

Besides being important for health reasons, this is also important for fluffiness. To be more precise, milk and acid have the same effect of buttermilk in making the pancakes soft, tall, and fluffy. To replace buttermilk, combine a cup of soy milk with teaspoons of lemon juice or white vinegar.

Let the mixture stand for five minutes before adding it to the batter.