Brought to you by:
United Soybean Board
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
