I make pancakes with soy milk all the time. We rarely have cows milk in the house anymore. We made the switch a few years ago. We like the soy milk taste a lot better. And when Ellie stopped nursing, she had cow’s milk for a little bit, but then she stopped drinking it. Now she likes soy milk much better instead. But I’ve never made pancakes with no eggs.
After I did a quick search for recipes I noticed they all seemed roughly the same as regular pancakes recipes, just leaving out the egg. I noticed this one from Milk Free Mom had a mashed banana in place of the egg. Her pictures looked really good too, so I opted to try this one.
While I was making these I was a little iffy on them. They felt different, and sounded different when I flipped them. [thud] I thought maybe they’d be too dry and hard. But when we ate them, they were moist and fluffy with just a hint of banana flavor. There was a slightÂ difference in texture to “normal” pancakes, but not in a negative way. It didn’t diminish my pancake eating experience at all and I didn’t feel like I was compromising. Ellie couldn’t tell the difference and just gobbled them up. I wonder if the same recipe would work using apple sauce or pumkpin puree instead of the banana? Maybe I’ll give those a try.
Changes I made:
I used 1/2 cup all purpose floor, and 1/2 cup whole wheat flour. And instead of 2/3 cup soy milk, I used 1 full cup.