Soy Pancakes with maple sirup

A dairy free breakfast indulgence….


Today there are more and more people with different food intolerances. When you invite a group of friends for dinner it’s not unusual to have one person with a milk protein intolerance, maybe one with a lactose intolerance, gluten and maybe on top a vegetarian (okay I admit the latter is not an intolerance:-) ) 

To make everyone happy in such a heterogeneous group is challenging and inspiring at the same time! You need to be really creative! Especially because you want to treat everyone with a nice meal without just cutting out certain ingredients. Hubert for example can’t tolerate milk proteins. This means no butter, no cream, no milk, yoghurt, cheese etc. I think to cook without butter is the most difficult, because it is really such a flavor enhancer. Or baking without butter? Really difficult…But as we know difficult doesn’t mean impossible and I am always happy to find new substitute products. There are so many alternatives today, it’s just about finding the right substitute to come as close to the original as possible.

We all know soy milk, I think it is the most common alternative used for milk. Last Sunday I wanted to treat us with this typical American pancakes and soy milk turned out to be just fine for them. I used unsweetened soy milk and I don’t think I could taste at all that I didn’t use normal milk. Hubert loved the soy pancakes as well!

Soy Pancakes with maple sirup
Prep time
Cook time
Total time
Serves: 4
  • 3 eggs
  • 115 g plain flour
  • 1 tsp baking powder
  • 140 ml soy milk (you can also try almond milk or rice milk, or of course normal milk)
  • 1 pinch of salt
  • maple sirup
  1. Mix all the ingredients.
  2. Bake small pancakes at medium to high temperature so they get a nice gold colour.
  3. Serve with some maple sirup and enjoy your breakfast!


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