Wholesome Soy Berry Pancakes

Brought to you by:
United Soybean Board, Submitted for National Soyfoods Month 2012

Summary: Made from 100% whole-grains, soymilk and fresh berries, these light-as-air pancakes are packed with essential nutrients. And they are lactose-free! Prep time is 5 minutes.

Ingredients:

  • 1½ cups White whole-wheat flour
  • ½ cup Oatmeal, quick cooking
  • 2 tablespoons Baking powder
  • 1½ cups Vanilla or plain soymilk
  • 4 Eggs
  • 2 tablespoons Brown sugar, packed
  • 2 tablespoons Soybean oil (often labeled
  • ‘vegetable oil’)
  • 4 cups Fresh blueberries, divided
  • Maple syrup (optional)

Preparation:

Combine flour, oatmeal and baking powder in medium bowl.  Whisk soymilk, eggs, brown sugar and soybean oil in large bowl until blended. Add flour mixture to soymilk mixture; stir just until blended.  Stir in 2 cups berries.  Heat large skillet over medium heat; brush lightly with soybean oil. Pour ¼ cup batter into hot skillet; cook until bubbles begin to burst. Turn and continue  cooking for 1 to 2 minutes or until golden. Repeat with remaining batter. Serve with remaining berries and maple syrup, if desired.

Makes about 16 pancakes. Per serving of two pancakes: 230 Calories, 8g Protein, 34g Carbohydrate, 4g Fiber, 7g Fat,1.5g Sat. Fat, 0g Trans Fat, 110mg Cholesterol, 460mg Sodium