I’ve been looking for easy ways to eliminate wheat flour which spikes the glycemic index. So I find myself trying a lot of new recipes. Some I know will no live up to taste or texture and will be discarded, but if I can replace half or more, I figure I’m doing okay.
This recipe was a huge success, and I promised my husband that he may well have seen the last of regular pancakes. This recipe is that good.
There is a minor different taste as you would expect but really once you put on the usual toppings, whether they be fruit, syrup or so forth, you really barely notice the different.
As to texture, they puff up exactly as they should, and look like a pancake should. They are light and fluffy. I’d be willing to bet that if you substituted without telling your family or friends, they might wonder what was the slightly different taste in the pancakes, but never guess it was made from soy flour rather than wheat.
Give them a try.
* 2 eggs
* 1/4 cup soy flour
* 1/3 cup sour cream (full or reduced fat is fine)
* 1 tsp baking powder
* 1 Tbsp olive oil (two can be used for density)
* 1 Tbsp whole flaxseeds (meal can be used)
* 1/8 tsp salt (more or less to taste)
- Mix everything together as you would regular pancake batter. The consistency will be about the same.
- I use about a 1/3 measuring cup to make about 4 inch pancakes. Cook in the usual fashion.
SERVES: 1-2 (makes about 3 4-inch pancakes)
NOTES: you can of course add blueberries or mashed bananas if that is how you like yours.
SOURCE: Spark Recipes