Description
These high-protein pancakes with soybeans are plant-based, and made with whole foods. Perfect for a healthy, protein-packed breakfast!
Ingredients
Units
Scale
- 100 g raw buckwheat groats, soak
- 100 g spelt groats, soak
- 240 g cooked soybeans
- 50 g dates
- 1 tsp cinnamon
- 1 tbsp + 1 tsp whole chia seeds
- 300 g additive-free oat milk
- 200 g water
- 1/2 tsp Himalayan salt
- 1 tbsp apple cider vinegar
- 1/2 tsp baking soda
Instructions
- Soak Your Grains: Start by soaking raw buckwheat and spelt groats overnight. This softens the grains, making them easier to blend and digest. In the morning, rinse and drain them thoroughly.
- Blend Everything: In a blender, combine the soaked grains, cooked soybeans, dates, oat milk, water, salt, apple cider vinegar, cinnamon, baking soda, and chia seeds. Blend until you get a smooth, creamy batter.
- Cook the Pancakes: Heat a non-stick pan over medium heat. To avoid excess oil, lightly grease a piece of kitchen paper with coconut, avocado, or olive oil and maintain the pan with it between batches. Pour small amounts of batter to form pancakes and cook until bubbles form and the surface is almost dry. Flip and cook for another 1-2 minutes until golden brown.
Notes
Time-Saving Tip: Use two pans to cook the pancakes faster, especially if you’re making a big batch.
Adjust the Sweetness: Add or reduce the number of dates based on your taste preferences.
Replace soybeans with chickpeas or white beans for a similar texture. Keep in mind that this may reduce the protein content. Or use 150 grams of hard tofu instead of soybeans.
Use any plant milk of your choice. Oat milk adds natural sweetness, while almond or soy milk offers a more neutral base.
For a richer flavour, use all plant milk instead of a mix of milk and water.
Learn how to cook soybeans at home.
- Category: breakfast
- Method: stovetop
Nutrition
- Serving Size: 1/3 of the recipe
- Calories: 438 kcal
- Sugar: 6.7g
- Fat: 13.4g
- Saturated Fat: 2g
- Carbohydrates: 63g
- Fiber: 14.3g
- Protein: 25g
