Salty · sweet

Soybean Pancakes (vegan | gluten-free)

As result of becoming vegan, my boyfriend’s vegetarian diet has also slowly become veganised. He’s a bit of a gym buff, so he requires a healthy dose of protein when and where possible.

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Flour is not often my go-to protein, but it is when it’s soybean flour. I had no idea I could buy this stuff. It was actually an accidental purchase in a Chinese supermarket, which I had mistaken for millet flour and was surprised at the whopping protein content per 100g and realised then it was no ordinary grain. I had a Chinese friend translate and was later informed that I had in fact bought soybean flour.

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I wasn’t really sure what to make and decided to keep it simple so went with pancakes- easiest things on the planet…the first one albeit, was not great. In fact it was terrible and I lost all hope when I tried turning it and the whole thing turned to mush. But as long as the pan is hot and there is adequate oil lining it then these should turn out beautifully.

Airy, bubbly, squidgy with slightly crisp edges, definitely a great post workout snack, breakfast, dessert or whatever you would ordinarily devour your pancakes with.

Serving size:

Makes 15 pancakes.

Ingredients:

  • 200g soybean flour
  • 200g ground rice
  • 500ml milk
  • 500ml water

Method:

  1. Combine dry ingredients in a bowl.
  2. Gradually mix in the water and milk ensuring to get rid of any lumps.
  3. Allow the mixture to rest for at least 15 minutes.
  4. Heat a frying pan (with some oil if necessary) and ladle in some of the batter. Tilt the pan in a circular motion to spread the mixture evenly so that the entire surface of the frying pan is covered.
  5. Cook for 2-3 minutes. Brush with a little milk as it starts to bubble to avoid the pancake from ripping.
  6. Flip carefully onto the other side and cook for another 2 minutes.

Enjoy your high protein pancake- well crepe to be precise.

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