Soy Pancakes

Combine soy flour, all-purpose flour, baking powder, sugar, and salt in a large mixing bowl, whisking together until evenly distributed.

Crack eggs into a separate bowl and beat them lightly, then stir in the soymilk until well combined.

Pour the wet mixture into the dry ingredients and fold together gently until just combined, leaving some small lumps in the batter to ensure tender pancakes.

Heat a griddle or large skillet over medium-high heat and lightly oil the surface with soybean oil.

Pour approximately 1/4 cup of batter onto the hot griddle for each pancake, spacing them about 2 inches apart.

Cook until the edges appear dry and bubbles form on the surface, then flip the pancakes carefully with a spatula.

Cook the second side until golden brown, approximately 1-2 minutes, then transfer to a warm plate.

Repeat the pouring and cooking process with remaining batter, adding soybean oil to the griddle as needed to prevent sticking.

Serve the warm pancakes immediately with desired toppings.