Imagine waking up to a plate of golden, fluffy pancakes that aren't just delicious, but also pack a powerful nutritional punch! These Soy Nut Pancakes with Strawberry Banana Sauce are about to transform your breakfast routine, offering a perfect blend of health and indulgence. Whether you're a fitness enthusiast, a health-conscious foodie, or simply someone who loves a mouthwatering morning meal, this recipe will make your taste buds dance and your body thank you.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup soy nut flour
- 1 cup milk
- 1 egg
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup strawberries, sliced
- 1 banana, sliced
- 2 tablespoons maple syrup
Instructions
- In a mixing bowl, combine 1 cup of soy nut flour, 2 tablespoons of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk the dry ingredients together until they are well blended.
- In a separate bowl, beat 1 egg and then add 1 cup of milk. Mix until the egg is fully incorporated into the milk.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- Preheat a non-stick skillet or griddle over medium heat. If desired, lightly grease the surface with a small amount of oil or butter.
- Once the skillet is hot, pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for an additional 2-3 minutes, or until the other side is golden brown. Remove the pancakes from the skillet and keep them warm while you repeat with the remaining batter.
- While the pancakes are cooking, prepare the strawberry banana sauce. In a small bowl, combine 1 cup of sliced strawberries and 1 sliced banana.
- Drizzle 2 tablespoons of maple syrup over the fruit and gently toss to coat. Let the mixture sit for a few minutes to allow the flavors to meld.
- To serve, stack the pancakes on plates and top with the strawberry banana sauce. Enjoy your delicious Soy Nut Pancakes with Strawberry Banana Sauce!
Tips
- Don't overmix the batter! Lumpy batter ensures tender, fluffy pancakes. Mixing too much can make them tough and chewy.
- Use a non-stick skillet or griddle and ensure it's properly heated before pouring the batter. The right temperature is key to achieving that perfect golden-brown color.
- Let the batter rest for 2-3 minutes before cooking to allow the flour to absorb the liquid, resulting in lighter pancakes.
- For extra flavor, try adding a dash of vanilla extract to the wet ingredients or a sprinkle of cinnamon to the dry mix.
- If the batter seems too thick, add a little more milk to achieve the right consistency. The batter should pour easily but not be too runny.
- Keep cooked pancakes warm in a low-temperature oven (around 200°F) while preparing the entire batch to serve everything hot and fresh.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 12g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 45mg
