SOY MILK PANCAKES RECIPE | ALLRECIPES
Craving pancakes, but all you have is soy milk? Then this is the perfect solution!
Provided by LADYBACH
Categories Breakfast and Brunch Pancake Recipes
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 2 servings
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a small bowl, mix the vanilla soy milk, egg, oil, vanilla extract, and almond extract. Pour the soy milk mixture into the bowl with the flour mixture, and whisk together until smooth.
- Grease a skillet, and heat over medium low heat. Pour about 1/4 cup batter onto the heated skillet, and cook until bubbly. Flip with a spatula, and continue cooking about 1 minute, until golden brown. Repeat with the remaining batter.
Nutrition Facts : Calories 403.8 calories, CarbohydrateContent 64.4 g, CholesterolContent 93 mg, FatContent 9.5 g, FiberContent 2.2 g, ProteinContent 12.9 g, SaturatedFatContent 1.8 g, SodiumContent 1055.1 mg, SugarContent 13.6 g
SOY MILK PAN SHEET CAKE RECIPE - RECIPES.NET
This pan sheet cake is loaded with soy milk and sweet fruits for a more flavorful dessert! Whip this up in just under 30 minutes.
Provided by Scarlett Vargas
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 8
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F.
- Cover a 14x11-inch sheet pan with parchment paper.
- Mix together the pancake mix, egg, and soy milk until combined.
- Add sliced raspberries and bananas.
- Pour the mixture onto the sheet pan.
- Bake for 20 minutes.
- Serve warm, and enjoy!
Nutrition Facts : CarbohydrateContent 57.89g, CholesterolContent 79.98mg, FatContent 4.26g, FiberContent 1.24g, ProteinContent 13.90g, SaturatedFatContent 0.99g, ServingSize 8.00 , SodiumContent 1,055.03mg, SugarContent 0.00, UnsaturatedFatContent 1.23g
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Total Time 90 minutes
Cuisine Singaporean
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- Preheat oven to 190C. Grease and line a parchment paper at the bottom of a 7 inch square baking tin. Sift cake flour, add salt and set aside. Mix oil, soy milk, egg yolks, whole eggs, sugar and whisk well. Add in flour into the mixture in 2 batches. Beat the egg whites until soft peak form. Gradually add in castor sugar, a tbsp at a time and continue to beeat until it is almost stiff peak form. Fold 1/3 of the beatened egg whites into the flour mixture first, then repeat 2 more times with the remaining egg whites. Take out 5 tbsp of the mixture and fold in the extracted thick pandan juice. Pour half of the plain batter into the prepared cake tin, then spoon in the pandan batter. Scatter onto the plain batter then pour in the remaining plain batter. Use a paring knife to make a few swirls. Tap the tin once on the bench top to get rid of any large air bubbles and place the cake tin inside the larger tin with hot water in the oven. Bake in water-bath at 190C for 15 mins and turn to 135C for 45 mins. Remove cake tin from the oven. Carefully turn out onto a tray and let it cool completely before slicing.
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