Soy Blueberry Pancakes

Wednesday, July 6, 2011

This recipe started out as an experiment. I wanted to make pancakes, but I also wanted a healthy breakfast. The recipe called for regular milk, which I almost never use. However, I had plenty of soy milk, and knowing that you can make a batter with simply flour and water - you just need a liquid, I knew that this substitution would probably work. To get rid of dairy entirely, I replaced butter with canola oil.


These are not your grandmother's pancakes. Soy milk and canola oil, together with the added health benefits of fresh blueberries, make these pancakes much healthier for your heart. The changes do not detract from the taste; instead, the somewhat nutty taste of soy milk makes the pancakes more flavorful. Canola oil is rather tasteless and is often used in baking in place of butter. The only change I noticed was the color: instead of browned milk-fats on the surface of the cakes, the color is a gentler, creamier golden brown.

Adapted from Joy of Cooking pan (or griddle) cakes.

Soy Blueberry Pancakes
(Makes about 6 five-inch pancakes)

You will need:
1 1/2 cup flour
1 1/2 tsp baking powder
3 tbsp granulated sugar
1 tsp salt
1 large egg, lightly beaten
1 cup soy milk
3 tbsp canola oil, plus more for cooking
1/2 tsp vanilla (optional)
Half a pint of fresh blueberries, plus more for garnish

1. In a large bowl, mix together flour, baking powder, sugar and salt. In a separate medium bowl, whisk together egg, soy milk, 3 tbsp canola oil, and vanilla until blended. Pour the soy milk mixture into the flour mixture, whisking rapidly until homogeneous and there are no lumps. If the mixture is too thick, add a little more soy milk. Stir in the blueberries.

2. Heat about 1 1/2 tsp canola oil in a non-stick pan over medium heat. With a ladle, pour 3/4 ladleful of the batter into the pan, forming a 5-inch round pancake. Cook until the batter starts to bubble, the edges begin to solidify, and the bottom turns a light golden brown (peek under with a spatula), about 3-4 minutes. Flip and cook on the other side until it turns golden brown, about 2 minutes more. Repeat with remaining pancakes. Serve with fresh blueberries.


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