Recently I have been experimenting with baked goods. Trying to make them with higher fiber, high protein and lower carbohydrates. I find it entirely too difficult to give up carbohydrates all together so tweeking a recipe has made it possible to enjoy certain foods without taking the "goods" away in baked goods. This morning I made soy flour pancakes as a substitute to the oh so delicious bisquick pancakes. I'll admit, I was skeptical seeing they contain about 2.5g of fiber and 7g of protein in one 4 inch pancake. These may not be as fluffy as regular pancakes but for what they lack in fluff, they make up in flavor. As you will notice, I did not take a picture. My pancakes were gone in less than 5 minutes. Not.kidding.
Apple cinnamon pancakes
Makes about 7-8 four inch pancakes
3 eggs
1/2c soy flour
1 6oz container of greek yogurt-apple cinnamon flavor or really any berry or plain would work.
1 1/4 tsp baking powder
1T olive oil
1 1/2 T flaxseed ground
1/8 t salt
Mix eggs, yogurt and olive oil in a large bowl. Add soy flour, baking powder flaxseed and salt to the bowl and mix until combined. Heat a griddle on LOW(this is very important. Soy flour burns quickly and would char the pancakes if you cook them too high. Plus they will be runny in the middle) Cook the pancakes over low for about 3-4 minutes on each side. Keep flip flopping the pancakes until they are cooked in the center. Serve as sweet pancakes with butter and syrup or as savory (if you used plain yogurt) with ricotta or cream cheese.
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