About the Recipe
Our son, Alan, is allergic to milk, so we developed this recipe to make pancakes without any milk protein. We like the slightly nutty flavor the soy milk gives them.
unflavored soy milk
2 Tbsp vegetable oil
1 cup flour
1 Tbsp sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
Beat egg in 4 cup measuring cup. Add soy milk to about 1½ cup mark and beat. Add remaining ingredients to measuring cup in order listed, and beat until smooth. Grease griddle or frying pan; heat until water drops skitter around.
Pour batter onto hot surface.
Turn pancakes as soon as they are puffed and full of bubbles but before all bubbles break.
Bake other side until golden brown.
For variety, you can add cake sprinkles, blueberries, chocolate chips, or other morsels to the batter.
Sprinkles or chocolate chips, or anything that tends to dissolve in liquid, should be added after pouring.