Soy milk pancakes
These Soy Milk Pancakes combine whole-grain flour and soy milk for a nutritious and flavorful breakfast option, perfect for any occasion. Easy to make, they can be enjoyed with various toppings.
Cook time 15 min
Prep time 5 min
Ingredients:
4 eggs1/10 tsp salt
1/10 tsp baking soda
1 cup whole-grain wheat flour
1 cup soy milk
1 tsp coconut oil
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.
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.
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.
Soy milk pancakes FAQ:
Cook the pancakes for about 2-3 minutes on one side, or until bubbles form and the edges look set. Flip and cook for another 1-2 minutes until golden brown.
Yes, you can substitute whole-grain flour with all-purpose flour or a gluten-free flour blend. Keep in mind that the texture and flavor may vary slightly.
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze them, layered with parchment paper, for up to 2 months.
Baking soda acts as a leavening agent, helping the pancakes rise and become fluffy as they cook.
Pancakes are done when they are golden brown and no longer wet in the center. Check for bubbles on the surface before flipping.
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.
Nutrition per serving
4 ServingsCalories 220kcal
Protein 13g
Carbohydrates 22g
Fiber 3.18g
Sugar 0.56g
Fat 8g
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