Photo: Mariana Medvedeva
Estimated Nutrition (whole recipe, rough)
930
Calories
30g
Protein
29g
Fat
138g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Soy Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Salt | 1 tsp (6g) | 0 |
| Syrup | not in our table | 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 Flour
- 1/2 Tsp Salt
- 1 1/2 Tsp Baking Soda
- Equivalent of 2 Eggs Using Egg Replacer
- 1/4 Cup Olive Oil
- 1 1/4 Cups Soy Milk
- 2 Tbsp Syrup (Corn, Maple or Golden)
- Add all ingredients into a bowl and mix until batter is smooth.
- =
Directions
1
Add all ingredients into a bowl and mix until batter is smooth.
2
Lightly grease a frying pan with vegan margarine*, and spoon mixture into pan. Flip pancakes when the bottoms start to brown. Once both sides are nicely browned, place in a dish and leave in a warm oven while cooking the remaining pancakes.
3
This batter makes approximately 12-14 pancakes.
Recipe sourced from
fandom