Photo: Mariana Medvedeva
Estimated Nutrition (whole recipe, rough)
806
Calories
21g
Protein
20g
Fat
131g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 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
- =
Directions
1
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.
2
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.
Recipe sourced from
fandom