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Home » Soy Based Recipes » Desserts and Snacks » Dairy Free Desserts & Snacks

Banana Okara Pancakes

Published: Jul 2, 2022 · Modified: Dec 9, 2022 by Harriet Britto · 2 Comments

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If you are looking for ways to use leftover soya bean pulp, make these banana okara pancakes. They are easy to make, soft, light, and fluffy.

A breakfast plate with okara pancakes, banana slices, orange wedges and cream.
Jump to:
  • Why You Will Love This Recipe
  • Cost to Make
  • What is Okara?
  • Can You Eat Uncooked Okara?
  • Ingredients
  • Equipment
  • Instructions
  • Recipe Tips
  • Serving Size
  • Calories Per Serve
  • Serving Suggestions
  • Variations
  • Storage
  • Reheating
  • Meal Prepping
  • More Easy Recipes
  • Recipe
  • Feedback

Why You Will Love This Recipe

  • If you make soya milk, these banana okara pancakes are a great way to use some of the leftover fresh soya bean pulp.
  • These okara pancakes are flavored with mashed overripe bananas.
  • The batter is quick to prepare and easy to cook. 

Cost to Make

Estimated cost = $3.10 or $0.77 a serve (3 pancakes) does not include toppings.

What is Okara?

Okara is the leftover pulp from making soy milk or tofu, known as a Japanese term.

It is packed with fiber, calcium, protein, and other minerals, making it a healthy ingredient for various dishes.

While fresh okara is commonly found in Japan, Korea, and China, it is not as easily available elsewhere unless you make soy milk or tofu at home.

If you are curious about using okara, check out our helpful article on "What To Do With Soya Bean Pulp," where we discuss how to cook, store, dry, and even turn it into a powder.

For more insights into okara, you can also read our post "What Is Okara?"

Can You Eat Uncooked Okara?

To know if okara is safe to eat, it is important to know where it comes from: if it was made from cooked or uncooked soybeans.

You can figure this out by understanding how it was used when making soy milk.

There are two methods of making soymilk:

  • One method is to grind soaked uncooked beans, squeeze the milk from the pulp, then heat the pulp free milk for safety. The raw okara from this method requires cooking for dishes like salads but can be used in recipes that involve cooking, to ensure safety.
  • The other method is to cook soaked beans in water, then grind and extract the milk from the pulp. Okara from this method is already cooked and safe for use, especially in cold dishes.

If there is any uncertainty about how it was made, it is best to cook the okara to ensure safety.

If you are using powdered okara, it has already been cooked and is safe to use in cooking.

Ingredients

Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.

Images of ingredients needed to make banana pancakes.

Fresh okara - this is the damp soya bean pulp left after making soya milk. Read this article if you would like to know more about okara.

Eggs - use large eggs with an average weight of about 58 grams (2 ounces).

Banana - you will need a medium or large overripe banana.

Flour - use plain white (all-purpose flour).

Corn flour replaces a portion of plain flour and makes the pancakes lighter and fluffier.

Baking powder - a rising agent will also help make the pancakes light and fluffy.

Milk - we used dairy milk for this recipe. It can be made dairy-free by replacing the milk with a nondairy alternative like oat or soy milk. 

Sugar - we used white granulated sugar.

Vanilla bean paste or extract will give added flavor.

Salt a little salt will enhance the flavors of all the ingredients.

Oil or butter for frying the pancakes.

Equipment

Use a good nonstick frying pan because it means you can reduce the amount of oil or butter used for cooking to make healthy pancakes that are not oily or greasy.

Instructions

Lump free fresh okara.

Step 1 - Place the okara in a bowl and use a fork to fluff it up and break up any lumps.

Dry pancake ingredients in a glass bowl.

Step 2 - Add the sugar, flour, cornflour, salt, and baking powder into a bowl and mix until evenly combined.

Pouring wet ingredients into dry ingredients.

Step 3 - In another bowl add the eggs, vanilla paste, and milk mix well. Pour the wet ingredients into the dry.

Mashed banana being added to pancake batter.

Step 4 - Mash the banana and add it to the batter mix.

Mixing okara pancake batter.

Step 5 - Mix the batter until just combined.

Golden brown cooked banana pancake.

Step 6 - Heat a non-stick frying pan over low heat, add a little oil or butter, pour in a ¼ cup of pancake batter, and cook on low heat until bubbles appear on top and the bottom has turned a golden brown.

Flip and cook the other side and cook for 1-2 minutes or until it has turned golden brown. Repeat the process for the remaining pancake batter. Serve hot or warm with your choice of toppings.

Recipe Tips

If the batter is too thick

If the batter seems too thick, mix in a little more milk.

Use a nonstick frying pan 

Using a nonstick pan not only stops the pancakes from sticking to the pan, but you can also reduce the amount of oil or butter needed, making it a lighter and healthier pancake.

Avoid burning

Don't rush cooking these pancakes - these should be cooked over low heat.

Measuring the batter

To make 12 even-sized pancakes, use a ¼ cup to measure the batter, but do not fill the cup to the top. The batter level should be slightly below the top of the cup.

How to tell when a pancake is ready to flip?

A pancake is ready to flip when:

  1. Bubbles rise and start to form on the surface, and they will pop, creating little holes on top and
  2. The edges of the pancakes start to look dry and set.
Image showing ungarnished banana okara pancakes on a serving plate.

Serving Size

This recipe makes about 12 banana okara pancakes, each made with almost ¼ cup batter and measuring about 10 cm (4 inches) in diameter. A serving size is 3 pancakes.

Calories Per Serve

Each pancake is about 117 calories. A serving of 3 pancakes is about 350 calories and does not include toppings or syrups. We used a nonstick frying pan to make these and only a light brushing of oil to cook these pancakes.

Serving Suggestions

Our favorite way to eat these is to sprinkle them with icing sugar (powdered sugar) and a serving of fresh banana slices, whipped cream, and chopped toasted nuts.

Variations

The recipes below are a variation of this recipe and are equally as easy to make and delicious.

  • Vanilla okara pancakes - this is our base recipe for our sweet okara pancakes and is the perfect one to use if you want to create some of your own variations.
  • Chocolate chip okara pancakes - these indulgent pancakes are decadent and packed with a generous amount of milk chocolate chips.

If you are after a savory pancake, you might like to try our spring onion okara pancakes. These are delicious with the gyoza dipping sauce we have included in the recipe.

Storage

Refrigerator: The banana pancakes can be stored in an airtight container or tightly wrapped in plastic in the fridge for about 2-3 days.

Freezing: These pancakes freeze well. Make small stacks of pancakes separating each layer with a piece of parchment paper to prevent sticking. Wrap tightly in plastic wrap or place in zip lock bags with the air squeezed out. Freeze for 3- 4 months.

Reheating

These pancakes reheat very well, and the quickest way is to heat one or two at a time in the microwave for a short time on high.

We have an 850-watt microwave oven and will microwave them at 15 - 20 seconds intervals until hot.

Frozen pancakes need thawing before reheating.

Meal Prepping

For easy breakfasts or quick snacks, make these pancakes in advance. They will keep well in the fridge for about 2-3 days or freeze in small packs for quick defrosting and heating on busy days.

A top down view of pancakes dusted with powdered sugar.

More Easy Recipes

  • How To Make Sweetened Condensed Soy Milk
  • Non Dairy Custard With Soya Milk

Recipe

Banana okara pancakes on a white plate.

Banana Okara Pancakes

Harriet
Banana okara pancakes are the best homemade pancakes ever! Made with a few simple ingredients, these are soft, light, and fluffy.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
ESTIMATED COST : $3.10 or $0.77 a serve (3 pancakes) does not include toppings.
Course Breakfast
Cuisine Australian, Western
Servings 4
Calories 350 kcal

Ingredients
  

  • 140 grams (4.94 ounces) of fresh okara
  • 4 tablespoons granulated sugar or to taste
  • 120 grams (4.23 ounces) of plain flour
  • 20 grams (0.71 ounces) of cornflour
  • ½ teaspoon salt
  • 8 grams (2 teaspoons) of baking powder
  • 2 large eggs beaten
  • 200 grams (7.05 ounces) of milk
  • 1 teaspoon vanilla paste
  • 140 grams (4.94 ounces / 1 medium/large) ripe banana
  • Oil or butter for frying
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Instructions
 

  • Place the okara in a bowl and use a fork to fluff it up and break up any lumps.
  • Add the sugar, flour, cornflour, salt, and baking powder into a bowl and mix to combine.
  • In another bowl add the eggs, vanilla paste, and milk mix well. Pour the wet ingredients into the dry.
  • Mash the banana and add it to the batter.
  • Mix the batter until just combined.
  • Heat a nonstick frying pan over low heat, add a little oil or butter, pour in a scant ¼ cup of pancake batter, and cook on low heat until bubbles appear on top and the bottom has turned a golden brown.
    Flip and cook the other side and cook for 1-2 minutes or until it has turned golden brown. Repeat the process for the remaining pancake batter. Serve hot or warm with your choice of toppings.

Notes

If the batter is too thick
If the batter seems too thick, add a little more milk.
Use a nonstick pan 
Using a nonstick pan not only stops the pancakes from sticking to the pan, but you can also reduce the amount of oil or butter needed, making it a lighter and healthier dish.
Avoid burning
Don't rush cooking these pancakes - these should be cooked over low heat.
Measuring the batter
To make 12 even-sized pancakes use a ¼ cup to measure the batter., but do not fill to the top. The batter level should be slightly below the top of the cup.
How to tell when a pancake is ready to flip?
A pancake is ready to flip when:
  1. Bubbles rise and start to form on the surface, and they will pop, creating little holes on top and
  2. The edges of the pancakes start to look dry and set.
 
Nutrition Facts
Banana Okara Pancakes
Serving Size
 
1 = 3 pancakes each made with ¼ cup batter
Amount per Serving
Calories
350
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
1
g
6
%
Monounsaturated Fat
 
1
g
Polyunsaturated Fat
 
1
g
Trans Fat
 
0
g
Cholesterol
 
98
mg
33
%
Sodium
 
684
mg
30
%
Potassium
 
657
mg
19
%
Carbohydrates
 
64
g
21
%
Fiber
 
2
g
8
%
Sugar
 
28
g
31
%
Protein
 
16
g
32
%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

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    Recipe Rating




  1. Gail says

    September 16, 2022 at 11:46 am

    5 stars
    These look so nice, can't wait to make them.

    Reply
  2. Hannah says

    September 17, 2023 at 2:37 pm

    5 stars
    These came out perfectly. Good consistency and they held together just fine while cooking. Yummy.

    Reply
Author image

Hi, I'm Harriet! I am the face behind Soya Eats. I, with my small family team, test, photograph, and create the best possible soya recipes just for you.

More about me →

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