Soy Pancakes Recipes

SOYMILK FLAXSEED PANCAKES

Soymilk Flaxseed Pancakes image

If you are looking for an alternative to cow's milk in your pancakes and want to add some fiber, these are great. My 2-year-old loves them! Enjoy delicious and nutritious pancakes!

Provided by martha

Categories Breakfast and Brunch Pancake Recipes

Time 20m

Yield 6

Number Of Ingredients 7

Ingredients

1 cup all-purpose flour
1 cup soy milk
1 egg
2 tablespoons flax seeds
1 teaspoon baking powder
1 teaspoon white sugar
1 teaspoon vanilla extract

Steps:

Stir flour, soy milk, egg, flax seeds, baking powder, sugar, and vanilla extract together in a bowl.
Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 136.2 calories, Carbohydrate 20.7 g, Cholesterol 31 mg, Fat 3.4 g, Fiber 1.9 g, Protein 5.3 g, SaturatedFat 0.5 g, Sodium 115.3 mg, Sugar 2.6 g

LOW CARB PANCAKES WITH SOY AND COCONUT FLOUR

Low Carb Pancakes With Soy and Coconut Flour image

If you do not like to use soy flour, I'm sure you could substitute almond flour in this recipe. I found this on Bob's Red Mill's website. I've modified this recipe to make it low carb and vegetarian. These are not super fluffy and slightly dense. I found these to be very filling and taste great with my Blueberry Pancake Syrup, which is low carb also. ETA: I made this with almond flour and it tasted very good. I needed to add a few spoonfuls of additional coconut flour to thicken the batter.

Provided by EasternCook

Categories Breakfast

Time 25m

Yield 10 small pancakes, 10 serving(s)

Number Of Ingredients 9

Ingredients

1 cup soy flour
1/3 cup coconut flour
1 tablespoon baking powder
2 teaspoons cornstarch
1 teaspoon stevia powder (more if you like a sweeter pancake)
2 tablespoons oil
2 eggs
1 1/2 cups soymilk (vanilla)
1 teaspoon lemon juice

Steps:

Mix wet ingredients and mix dry ingredients.
Pour wet into dry ingredients and mix just until combined.
This batter will be thicker than normal pancake batter.
Cook in pan/griddle on med heat with oil. (it will not 'bubble' like regular pancakes).
Flip when underside is browned.
The middle of these pancakes will feel a bit soft on the inside. Once cooled a bit, it will firm up.

Nutrition Facts : Calories 98.2, Fat 6.2, SaturatedFat 1, Cholesterol 37.2, Sodium 142.8, Carbohydrate 5.8, Fiber 0.2, Sugar 1.5, Protein 5.7

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