In a large bowl, combine the flour, baking powder and cinnamon. Make sure everything is mixed well.
Take another bowl and pour the soy milk, the egg yolk (keep the egg white in a jar) and the shredded pear. Mix all the ingredients well.
Tip the egg white into a mixing bowl and beat with an electric hand whisk. It will take around 1 minute for the egg white to have a fluffy cloud consistency. Beat until it stands up in stiff peaks. You can skip this part to speed up the preparation time, but we love our extra fluffy pancakes and this is how we get a perfect consistency.
Pour the wet ingredients mixture into the dry ingredients bowl. Mix making sure you don't overmix the batter, as you won't get fluffy pancakes otherwise. Lastly, fold in the whisked egg white and mix really gently one more time.
Heat and lightly grease with oil a frying pan over medium to high heat. Pour a lodle of batter into the pan and when you can see bubbles forming on the top, flip the pancake and cook on the other side.