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Soy flour pancakes or waffles Recipe

American · Breakfast · 25 min total

These fluffy, protein-packed pancakes or waffles are made with soy flour for a nutty flavor and a gluten-free twist. Perfect for a hearty breakfast or brunch.

Ingredients

• 1 cup soy flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup milk (or non-dairy milk)
• 2 large eggs
• 2 tablespoons melted butter or oil
• 1 teaspoon vanilla extract

Instructions

1. In a large bowl, whisk together soy flour, sugar, baking powder, and salt.
2. In a separate bowl, beat eggs, then add milk, melted butter, and vanilla; whisk until combined.
3. Pour wet ingredients into dry ingredients and stir until just combined (batter will be slightly thick). Let batter rest for 5 minutes.
4. For pancakes: Heat a lightly oiled griddle or non-stick pan over medium heat. Pour 1/4 cup batter per pancake. Cook until bubbles form on surface and edges are set, about 2-3 minutes, then flip and cook another 1-2 minutes.
5. For waffles: Preheat waffle iron and lightly grease. Pour batter onto hot waffle iron (amount varies by iron) and cook according to manufacturer's instructions until golden and crisp.
6. Serve warm with desired toppings such as maple syrup, fresh fruit, or yogurt.

Tips

• For fluffier pancakes, separate eggs and beat egg whites to stiff peaks, then fold into batter.
• Store leftover pancakes or waffles in the refrigerator for up to 3 days or freeze for up to 1 month.
• Soy flour can be found in health food stores or online.

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