Soy milk pancakes
Whip up a batch of fluffy and nutritious soy milk pancakes with this easy recipe! Perfect for a healthy breakfast, these pancakes combine whole-grain wheat flour, soy milk, eggs, and a hint of coconut oil for a deliciously wholesome start to your day.
- 01 Apr 2025
- Cook time 15 min
- Prep time 5 min
- 4 Servings
- 6 Ingredients
Indulge in the perfect balance of taste and nutrition with these Soy Milk Pancakes. Ideal for breakfast or brunch, these pancakes feature a blend of whole-grain flour and soy milk, making them not only delicious but also packed with fiber and plant-based protein. Whether you're catering to dietary restrictions or just looking for a healthier pancake option, this recipe is a fantastic go-to.
Ingredients:
Instructions:
- Gather all the ingredients and measure them precisely for consistency.
- In a large mixing bowl, combine 1 cup of whole-grain wheat flour, 1/10 tsp of salt, and 1/10 tsp of baking soda. Stir using a whisk or a spoon to ensure the dry ingredients are well mixed.
- In a separate bowl, crack 4 large eggs and whisk them until they are smooth and fully combined.
4. Combine Wet and Dry Ingredients:
- To the bowl with the beaten eggs, gradually add 1 cup of soy milk. Mix well to combine.
- Slowly pour the wet mixture into the dry ingredients, stirring continuously to form a smooth batter. Make sure there are no lumps.
- Melt 1 tsp of coconut oil (if solid) and add it to the batter. Mix well to incorporate the oil thoroughly.
- Heat a non-stick skillet or griddle over medium heat. You can lightly grease the surface with a small amount of additional coconut oil to prevent sticking, but this is optional.
- Once the skillet or griddle is hot, pour approximately 1/4 cup of batter onto the cooking surface for each pancake.
- Cook for about 2-3 minutes on one side, or until bubbles start to form on the surface of the pancake and the edges look set.
- Carefully flip the pancake and cook for another 1-2 minutes on the other side, until golden brown and fully cooked through.
- Remove the pancakes from the skillet and place them on a warm plate. Repeat the cooking process with the remaining batter.
9. Enjoy:
- Serve the soy milk pancakes warm with your favorite toppings, such as fresh fruit, maple syrup, nut butter, or a sprinkle of powdered sugar.
Tips:
- Ensure all your ingredients are at room temperature to achieve the best batter consistency.
- Mix the dry and wet ingredients separately before combining them to avoid over-mixing the batter.
- Allow the batter to rest for a few minutes before cooking. This helps to create fluffier pancakes.
- Use a non-stick skillet or griddle and heat it properly before pouring the batter, ensuring even cooking.
- Flip the pancakes when bubbles form on the surface and the edges look set, approximately 2-3 minutes per side.
- Keep cooked pancakes warm in an oven set at low heat until you're ready to serve.
These Soy Milk Pancakes are not just easy to prepare but also a wholesome and versatile addition to your recipe collection. The subtle nutty flavor from the soy milk combined with the hearty whole-grain flour makes for a satisfying meal. Don’t forget to top them with your favorite fruits, syrup, or a dollop of yogurt for an extra treat. Enjoy the perfect start to your day with this nutritious take on classic pancakes.
| Nutrition Facts | |
|---|---|
| Serving Size | 140 grams |
| Energy | |
| Calories 220kcal | 11% |
| Protein | |
| Protein 13g | 9% |
| Carbohydrates | |
| Carbohydrates 22g | 6% |
| Fiber 3.18g | 8% |
| Sugar 0.56g | 1% |
| Fat | |
| Fat 8g | 10% |
| Saturated 2.85g | 9% |
| Cholesterol 210mg | - |
| Vitamins | |
| Vitamin A 130ug | 14% |
| Choline 190mg | 35% |
| Vitamin B1 0.23mg | 19% |
| Vitamin B2 0.30mg | 23% |
| Vitamin B3 1.81mg | 11% |
| Vitamin B6 0.15mg | 9% |
| Vitamin B9 60ug | 15% |
| Vitamin B12 0.75ug | 31% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.84mg | 6% |
| Vitamin K 2.55ug | 2% |
| Minerals | |
| Calcium, Ca 100mg | 7% |
| Copper, Cu 0.20mg | 22% |
| Iron, Fe 2.32mg | 21% |
| Magnesium, Mg 60mg | 14% |
| Phosphorus, P 240mg | 19% |
| Potassium, K 270mg | 8% |
| Selenium, Se 24ug | 43% |
| Sodium, Na 180mg | 12% |
| Zinc, Zn 1.78mg | 16% |
| Water | |
| Water 100g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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