Photo: Mariana Medvedeva
Estimated Nutrition (whole recipe, rough)
1440
Calories
48g
Protein
76g
Fat
144g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Avocado | 1 medium (150g) | 240 |
| Soy Milk | 1 cup (244ml) whole | 149 |
| Canola | 1 tbsp (14g) | 124 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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 1/4 c. GF Flour blend
- 2 tbsp sugar
- 1/2 tsp salt
- 1 tsp baking soda
- 1 1/4 c. soured soy milk
- 1/2 c. avocado (original calls for sour cream so you can sub Tofutti if you have it)
- 1/4 c. canola or olive oil (original calls for melted butter)
- 2 eggs, separated
- 1/2 tsp vanilla
- 1/2 tbsp freshly grated lemon zest
Directions
1
Have all ingredients at room temperature.
2
Sift together flour, sugar, salt and soda.
3
Whisk buttermilk, sour cream, butter and egg yolks.
4
Stir in vanilla and zest.
5
Whisk soy milk mixture into flour.
6
Let batter rest about 15 minutes.
7
Beat 2 egg whites into soft peaks and fold into batter.
8
Use about 1/4 cup per pancake and drop on preheated griddle or frying pan.
9
Cook completely on one side.
10
Sprinkle on a few berries then turn to finish cooking. (may be omitted)
Recipe sourced from
fandom