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Egg-Free Soy Flour Pancakes

Make appetizing egg-free pancakes with soy flour—tasty and simple! I love this recipe because it has no eggs; the soy flour does their job. Give it a try—these are wonderful, delicious pancakes. Great for breakfast or dinner, with any toppings you like.

ReinaAuthor avatar
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Soy flour pancakes
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 17 % 7 g
Fats 14 % 6 g
Carbohydrates 69 % 29 g
193 kcal
GI: 14 / 0 / 86
  • These pancakes are very easy to make: 1. Whisk together all the dry ingredients, then add the liquids. Beat until the batter is smooth. The water and milk shouldn't be cold. The soy flour here stands in for the egg, adding a rich, protein-forward flavor. 2. Cook the pancakes in a hot skillet, browning them on both sides. Before the first pancake, be sure to grease the pan with a little vegetable oil. Serve the pancakes with sour cream, jam, or honey, garnished with fresh berries or fruit. You can also go the savory route with unsweetened toppings. Enjoy!

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

  • 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
  • Corn starch - 329  kcal/100g
  • Soy milk - 34  kcal/100g
  • Soy flour - 291  kcal/100g

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