THE RECIPE JOURNAL · Breakfast
Energizing Pancakes Made with Soy and Berries
Start your day with a burst of flavor and nutrition by whipping up these delicious pancakes packed with protein-rich soy and fresh, juicy berries. They’re easy to make and perfect for a wholesome breakfast that keeps you energized.
FROM THE KITCHEN • Energizing Pancakes Made with Soy and Berries
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by mixing the flour, oatmeal, and baking powder together in a medium bowl. In a separate large bowl, whisk the soymilk, eggs, brown sugar, and soybean oil until everything is well combined. Pour the dry ingredients into the wet and gently stir just until everything comes together—don’t overmix. Fold in about 2 cups of the berries.
02
Step 2
Heat a large skillet over medium heat and lightly brush it with a bit of soybean oil. Scoop about 1/4 cup of batter onto the skillet and cook until you see bubbles forming and starting to pop on the surface. Flip the pancake and cook for another minute or two until it turns a nice golden brown.
03
Step 3
Keep going with the rest of the batter, making sure the skillet stays lightly greased. When the pancakes are all done, serve them warm with the remaining berries and a drizzle of maple syrup if you like. Enjoy!
Why you’ll love it
These pancakes are packed with plant-based protein from soy, which helps keep you full and energized. The fresh berries add natural sweetness and a boost of antioxidants, making this a nutritious and tasty breakfast option.
How to serve
Serve warm with a drizzle of maple syrup or honey and a dollop of Greek yogurt or plant-based yogurt. Adding a handful of nuts or seeds on top gives a nice crunch and extra nutrients.
Storage & leftovers
Store leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, warm them in a toaster or microwave until heated through. You can also freeze them by separating each pancake with parchment paper and placing them in a freezer bag for up to 2 months.
