Fluffy, nut-free pancakes made with all purpose flour and soymilk are a delicious breakfast or brunch treat that kids will love!
Special diets: Vegetarian | nuts-free | eggs-free |
️Allergens: not vegan | soy | gluten | lactose |
⏱ 18 mins – easy
🍽 4 servings – 425 kcal per serving
| Serving
249g |
Fat
7g |
Sat. fat
1g |
Sodium
87mg |
| Carbs
78g |
Fibers
2g |
Sugars
13g |
Proteins
12g |
INGREDIENTS
- 2½ cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tbsp baking powder
- 1 tbsp vegetable oil
- 2½ cups soy milk
- ¼ tsp ground cinnamon
- 1 tsp butter
TOOLS
- 1 bowl
- 1 griddle pan
- 1 whisk
- 1 fish slice
- 1 plate
STEPS
Combine all-purpose flour, baking powder, granulated sugar, and ground cinnamon in a bowl with a whisk. Add vegetable oil and soymilk, then gently whisk for 2 minutes to form a batter.
Heat butter in a griddle pan. Put 2 spoons of batter in the pan to make 2 pancakes.
Flip the pancakes with a fish slice.
Cook for 2 minutes.
Transfer pancakes to a plate.
Put remaining batter into the griddle pan and cook for 2 minutes.
Flip the pancakes with a fish slice.
Cook for 2 minutes and turn off the heat.
Serve pancakes on a plate.
It’s ready to be served !
