Banana Okara Pancakes

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. 

What is Okara?

Okara is a Japanese term for the soya bean pulp leftover after making soy milk or tofu. 

It is high in fiber, calcium, protein, and other minerals, making it a healthy low-fat ingredient for many sweet and savory foods. 

Fresh okara is available to buy in Japan, Korea, and China, but not so easy to get elsewhere unless you make soya milk or tofu.

If you make soya milk at home and want to know more about using okara, we have an informative article on What To Do With Soya Bean Pulp. 

In the article we show you:

• How to cook raw okara
• How to store it
• How to dry it
• How to make it a powder
• and more

Or, read our What Is Okara? post to learn more about it.

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.

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

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

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

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

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

Step 5 - Mix the batter until just combined.

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.

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.

More Easy Recipes

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