I just wanted to thank you for this, my #1 go-to pancake recipe! I make them at least 4 times a week! Finally, I’ve found an easy, delicious way to use the okara from all the soy milk we regularly make. To me, these are most delicious when made as you’ve written it, but for certain health reasons I’ve started subbing the all-purpose flour with spelt or buckwheat flours and they are still so totally yummy!! Thank you again!
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In one of my recent virtual cooking classes, I taught my students how to make homemade soy milk. As everyone learned, when the milk is done, what you’re left with at the end is okara.
Okara is the name for the soybean pulp left over when making soy milk. It has a delicious nutty flavor and can be added to smoothies, baked goods, and oatmeal — adding flavor, texture, moisture, and nutrients. It can also be used to make these delicious fluffy, oil-free, fat-free pancakes!
1 cup all-purpose flour
1 tablespoon cornstarch
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup nondairy milk
1/2 cup okara
Dash of salt
Add the dry ingredients to a mixing bowl, and thoroughly combine. Then add the milk and okara, and stir / whisk until thoroughly mixed into a pourable batter.
Heat up a nonstick skillet with or without some oil or nondairy butter, and ladle some batter onto the hot pan into the size pancakes you prefer. Repeat until you use up all the batter.
Serve with your favorite nondairy butter, syrup, and fresh fruit.
Yield: Makes about 6-8 pancakes, depending on the size
Recipe by Colleen Patrick-Goudreau, Joyful Vegan, copyright 2020. Please provide credit when sharing.
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That’s awesome, Eanne! Thank you for letting me know!! 🙂 That makes me so happy. 🙂
Hi! I’m Colleen.
Hello, and welcome. I’m Colleen, aka The Joyful Vegan, and I’m here to give you the tools and resources you need to eat, cook, travel, and live compassionately and healthfully.
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