Soy Pancakes - Egg FREE
2 1/2 cups soy flour (I use Hodgson Mill All Natural Soy Flour.)
1/2 cup cornstarch (I use Argo's because the kids like to use the empty containers in their play kitchen.)
1 tbsp baking powder
1 tsp salt
1/4 cup granulated sugar
1/2 cup unsweetened applesauce (I make sure the only ingredients are apples and citric acid.)
1/4 cup oil (I use olive oil)
4-5 cups water (until the desired consistency)
butter, for greasing the pan (I use Earth Balance; instead of buttering pancakes prior to eating them, I just
use butter as my grease, so that there's no need to butter later.)
baking powder, salt, and sugar) in a large bowl
until blended well.
ingredients and mix just until dry ingredients are wet. I use
a silicone spatula for this part, because the batter will be
too thick to use a whisk.
3. Mix in about 1/2 cup of water at a time. Once enough
water is mixed in, I switch to my whisk so that I can whip
out all of the lumps. Then, I assess the thickness of the
mixture, and add the remaining water (or however much
water until the batter is the thickness I desire, which is like
the consistency of normal pancake batter).
NOTE: If you've never used soy flour before, it's a
learning experience. It does not soak up liquids the same
as wheat flour. Soy flour requires more liquid and more
mixing to work the liquid in, plus it thickens as it stands.
heat, and grease the griddle. I use a griddle
because it allows me to cook a lot of pancakes
at one time.
griddle. With a griddle that covers two stove eyes,
you should be able to cook 8 small pancakes at a
time. After each individual pancake I "pour", I use
the back of my silicon spatula to thin the pancake
out a little bit. Not only does this allow me to
make my batter go further, but it also helps the
pancakes cook faster. These pancakes are very
moist, and soy flour is not like wheat flour, so if you
pour a pancake too thick, it will take a long time to
6. Once the pancakes start to bubble on the top and
brown on the bottom, flip them over to cook on the
7. Once they brown on the other side, and are no
longer incredibly mushy in the center, the pancakes
plate and allow them to cool completely. Then, wrap 2
pancakes (or more or less, depending on what you want for
each individual "serving size") together in plastic wrap (to
prevent freezer burn); repeat the wrapping of 2 pancakes
together until all of the pancakes have been wrapped. Then,
place them in a gallon size plastic freezer bag.
9. If Bubby is in the house while I'm cooking these, then it's a
guarantee that I'll have to relinquish at least two pancakes
while cooking...lol. But, as I mentioned earlier, I freeze the
remaining pancakes for his breakfast. To reheat them, I use a
toaster on low-medium setting.
Yield: 20-40 small pancakes (for Bubby, this is enough
pancakes for 2-3 weeks and a few to spare when we
have breakfast for supper).
Preparation Time: 10-15 minutes
Cooking Time: 30-45 minutes (it's a LOT of pancakes)