Recipe by EasternCook
If you do not like to use soy flour, I'm sure you could substitute almond flour in this recipe. I found this on Bob's Red Mill's website. I've modified this recipe to make it low carb and vegetarian. These are not super fluffy and slightly dense. I found these to be very filling and taste great with my Blueberry Pancake Syrup, which is low carb also. ETA: I made this with almond flour and it tasted very good. I needed to add a few spoonfuls of additional coconut flour to thicken the batter.
Top Review by Tea Jenny
This is a good recipe, but if like me you grind your own flour make sure your flour is ground well mine wasn't and I stupidly put all my wet into my dry and the result was a very runny pancake, totaly my fault, but please don't let my mistake put you off as they taste fantastic. I used almond and coconut and I had to add a bit of flax to thicken it up but they were very good and I will make them again, but I will take more care the next time. I can't have soy so almond was a good substitute. I served them with the compote recipe#298748#298748 you must make this it's so easy to make. Thank you for posting made for Honor thy Mother the diabetic forum May 2011
- 236.59 ml soy flour
- 78.07 ml coconut flour
- 14.79 ml baking powder
- 9.85 ml cornstarch
- 4.92 ml stevia powder (more if you like a sweeter pancake)
- 29.58 ml oil
- 2 eggs
- 354.88 ml soymilk (vanilla)
- 4.92 ml lemon juice
Directions See How It's Made
- Mix wet ingredients and mix dry ingredients.
- Pour wet into dry ingredients and mix just until combined.
- This batter will be thicker than normal pancake batter.
- Cook in pan/griddle on med heat with oil. (it will not 'bubble' like regular pancakes).
- Flip when underside is browned.
- The middle of these pancakes will feel a bit soft on the inside. Once cooled a bit, it will firm up.