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.
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.
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 per serving
4 ServingsCalories 220kcal
Protein 13g
Carbohydrates 22g
Fiber 3.18g
Sugar 0.56g
Fat 8g
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