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Blueberry Pancakes

1 1/2 cups soy flour
2 1/4 cups all purpose flour
3 Tbs plus 1 tsp baking powder
1/4 cup sugar
1 1/2 tsp salt
3 eggs
3 cups vanilla soymilk
4 Tbs vegetable oil
2 cups fresh or frozen (not thawed) blueberries

Mix all ingredients until moistened. Spray skillet or griddle with non-stick cooking spray. Skillet heat should be medium high; griddle heat 350°F. Pour 1/2 cup pancake batter on griddle for each pancake. When top bubbles, flip to other side. Cook until done throughout.

Yield: 12 large pancakes. Serving size: 1 pancake. Per serving: 252 calories, 9 g fat, 1 g sat fat, 9 g protein, 36 g carbohydrate, 622 mg sodium, 53 mg cholesterol.

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