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Banana pancakes


500 ml plain soy milk
70 g pastry flour
2 ripe Chiquita banana, pealed
2 eggs
1/2 teaspoon salt
1 tablespoon soybean oil
1 teaspoon vanilla extract

Servings: 4

Recipe directions

Combine all ingredients (banana, soymilk, salt, flour, salt, eggs, flavour) and mix until smooth.

Heat greased pancake pan over a medium heat for one minute. Pour two tablespoons of batter in the pan to form a pancake. Bake the pancake for one minute on each side.

Serve the banana pancake immediately with brown sugar, dark syrup or cream.


The banana is a well known bended fruit that is yellow when ripe. The trunk of a banana palm is a compact mass of leaves. It shoots up from the roots of the plant and only bears fruit once.
Because of their high carbohydrate content, the banana is one of the best natural energy sources.
These are the nutritional values per 100 g banana: 2.6 g fiber, 1.1 g protein, 358 mg potassium, 0.4 mg vitamin B6. Because of their potassium content, bananas are highly recommended by doctors for patients whose potassium is low. Its high carbohydrate content makes the banana one of the best natural energy sources. The banana contains no fat or cholesterol and is very low in sodium.


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