I can't believe I forgot to share these until now! They're sooo good. The recipe also says you can use other flavors of soy yogurt to vary the flavor, but I haven't tried that yet!
1 cup unsifted all-purpose flour 1 Tablespoon sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 2 egg whites 1 (8-oz) container peach soy yogurt (I use Whole Soy- it's only 6 oz but it works fine) 1 small peach, peeled and chopped (optional- I added) 1/4 cup water 1 Tablespoon canola oil, plus more for frying (unless you have a non-stick skillet!) 1/2 teaspoon vanilla extract maple syrup (optional)
1. In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and nutmeg; set aside. 2. In a medium-size bowl, with wire whisk, beat together egg whites, soy yogurt, water, 1 tbls oil, and the vanilla until blended. 4. Add yogurt mixture to flour mixture, gently stirring just until dry ingredients are moistened. (Mixture will be a bit lumpy and thick, more like a cake batter than a traditional pancake batter) 5. Lightly oil a griddle or 6-inch skillet and heat over medium heat. 6. Spread a 1/4 cup of batter on griddle to make a 4-inch pancake. 7. Cook until bubbles form and begin to break on top surface; flip pancake and cook until bottom is golden brown. 8. Remove pancake and keep warm on a baking sheet in 200 degree F oven. 9. Repeat with remaining batter, adding more oil to skillet as necessary. 10. Serve pancakes warm with maple syrup, if desired.
-------------------- "Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield