1. Main Page
  2. For breakfast
  3. Pancakes vegetarian pancakes with soy milk and water

Vegetarian Pancakes with Soy Milk and Water

If you're a vegetarian, you're going to love these pancakes! They come out light and low in calories, made entirely from plant-based ingredients that pair together beautifully. I first tried these low-calorie, plant-based pancakes from a store — some plain, some filled with seasoned soy crumbles. Later, friends made them for me, and the flavor was just amazing, so I took the recipe home and have been perfecting it ever since.

Elena BelashovaAuthor avatar
Recipe author
Pancakes vegetarian pancakes with soy milk and water
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 14 % 4 g
Fats 14 % 4 g
Carbohydrates 72 % 21 g
141 kcal
GI: 10 / 0 / 90

Cooking method

  1. Step 1:

    Step 1

    Step 1:

  2. Step 2:

    Step 2

    Step 2:

  3. Step 3:

    Step 3

    Step 3:

  4. Step 4:

    Step 4

    Step 4:

  5. Step 5:

    Step 5

    Step 5:

  6. Step 6:

    Step 6

    Step 6:

  7. Step 7:

    Step 7

    Step 7:

  8. Step 8:

    Step 8

    Step 8:

  9. Step 9:

    Step 9

    Step 9:

  10. Step 10:

    Step 10

    Step 10:

  11. Step 11:

    Step 11

    Step 11:

  12. Step 12:

    Step 12

    Step 12:

  13. Step 13:

    Step 13

    Step 13:

  14. Step 14:

    Step 14

    Step 14:

  15. Step 15:

    Step 15

    Step 15:

  16. Step 16:

    Step 16

    Step 16:

  17. Step 17:

    Step 17

    Step 17:

  18. Step 18:

    Step 18

    Step 18:

  • To make these amazing vegetarian, plant-based pancakes with soy milk and water, you just need to know a couple of tricks. First: practice, practice, and more practice. Second: thin the soy milk with water — you can even add a splash of sparkling mineral water. Third: let the batter rest for a couple of hours. I usually start by blending the oil, water, soy milk, salt, sugar, baking soda, and vinegar together — I use a Magic Bullet, which comes with a large cup that's perfect for this. Then I add the flour and blend again. I aim for a batter about the consistency of thick kefir; as it rests it thickens further, so it's worth blending it once more before cooking, thinning with a little oil, water, or soy milk if needed. Cook them in a pan the usual way. I grease the pan for the first pancake. Getting the consistency right takes a little intuition so the pancakes lift cleanly — batter that's too thin gives you pancakes that can tear as you flip them. If the batter comes out very thick and you want some variety, I purée a fresh apple, stir it in, and make apple pancakes — just watch the consistency, since apples add a lot of moisture. If the pancakes come out a little bland, I braise some cabbage and use it as a filling. A huge thank-you to my friend Alexander (an artist, a cook, and just a great guy) for this handy recipe. We serve his relatives our pancakes, and they're a hit. Pure delight.

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Apple cider vinegar - 14  kcal/100g
  • Baking soda - 0  kcal/100g

Similar recipes

Related and additional categories: