Soy Milk Pancakes
Breakfast foods
Amount to eat (1 serving)
Time to prepare: 5 mins to prep
Time to cook: 15 mins to cook
Amount to eat (1 serving)

Sugars

Sugar: 0g
Sucrose: 0.1g
Glucose: 0.1g
Fructose: 0g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 13.9g

Fats

Saturated: 2.2g
Monounsaturated:1.6g
Polyunsaturated: 1.1g
Trans: 0g

Fatty Acids

Total Omega 3: 0g
Total Omega 6: 0.6g
ALA: 0g
DHA: 0g
EPA: 0g
DPA: 0g

Nutritional Info

Fiber: 2.8g 12%
Net Carbs: 16
Sodium: 133.4mg 6%
Potassium: 202.1
Cholesterol: 148.8

Nutritional Values (g)


Calories: 163 Fat: 6g
Protein: 10g Carbs: 18g

Recipe Instructions
Directions are based on the original recipe. Click here to show original recipe nutrional values above.

Ingredients

Egg (Whole, fresh eggs)
4 large / 200 grams
Salt (Table)
1/8 tsp / 0.60 grams
Baking soda (Leavening agents)
1/16 tsp / 0.23 grams
Wheat flour (Whole-grain)
1 cup / 120 grams
Silk unsweetened (Soymilk)
1 cup / 243 grams
Coconut oil (NAN)
1 tsp / 4.5 grams

Instructions

Step 1
Beat the eggs with hand mixer. Add the salt and baking soda and beat again.
Step 2
Add the flour and mix until you begin to get a smooth mixture. Add the soy milk until you get a more normal pancake batter consistency.
Step 3
Oil the pan with a bit of the coconut oil over medium heat. Put a a big spoonful of the mixtureonto the pan and cook on both sides until golden brown, a few minutes per side. Top your pancake with any desired toppings and enjoy!