Soy Enriched Apple Pancakes
Start your morning on a wholesome note with these Soy Enriched Apple Pancakes—a delightful fusion of fluffy pancake goodness and natural apple sweetness, boosted with the velvety richness of unsweetened soy milk. Infused with a hint of ground cinnamon and naturally sweetened with applesauce, these pancakes are as nourishing as they are delicious. Each bite offers tender chunks of finely diced apple, creating a subtly fruity and comforting flavor profile. Quick to prepare and perfectly golden when cooked on a skillet, these pancakes are ideal for a cozy weekend brunch or a nutritious weekday breakfast. Serve them warm with a drizzle of maple syrup for a touch of indulgence, and enjoy a balanced, dairy-free start to your day! Perfect for pancake lovers seeking a healthier twist, this recipe is a must-try for its simplicity, flavor, and plant-based appeal.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 2 tablespoons granulated sugar
- 0.25 teaspoons salt
- 1.25 cups unsweetened soy milk
- 0.25 cups unsweetened applesauce
- 1 piece large egg
- 1 teaspoon vanilla extract
- 1 piece apple (peeled, cored, and finely diced)
- 2 tablespoons vegetable oil or butter (for greasing the pan)
- maple syrup (optional, for serving)
Instructions
In a large mixing bowl, whisk together the flour, baking powder, ground cinnamon, sugar, and salt.
In a separate bowl, combine the soy milk, applesauce, egg, and vanilla extract. Whisk until well incorporated.
Gradually pour the wet ingredients into the dry ingredients. Stir gently until just combined; avoid overmixing as this can make the pancakes dense.
Fold in the finely diced apples to distribute them evenly throughout the batter.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with vegetable oil or butter.
Once the skillet is hot, scoop about 1/4 cup of batter onto the skillet for each pancake. Use the back of the spoon to spread the batter slightly into an even round.
Cook the pancakes for 2-3 minutes, or until small bubbles form on the surface and the edges begin to set.
Flip the pancakes carefully with a spatula and cook for another 1-2 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet lightly between batches if necessary.
Serve the pancakes warm, topped with a drizzle of maple syrup if desired.
Nutrition Facts
Calories |
1267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1680 mg | 73% | |
| Total Carbohydrate | 195.4 g | 71% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 38.6 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 479 mg | 37% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 938 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
