Chocolate Chip Okara Pancakes

Why You Will Love This Recipe

• If you make soya milk, these chocolate chip okara pancakes are a great way to use some of the leftover fresh soya bean pulp.
• These chocolate chip pancakes are packed with bits of melty chocolate chips and chocolate lovers' dream.
• The batter is quick to prepare and easy to cook. 

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.

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).

Chocolate chips - you can use white, milk, or dark chocolate chips. For this recipe, we used milk chocolate chips.

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 - 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.

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.

Step 4 - Pour the wet ingredients into the dry.

Step 5 - Add the chocolate chips and 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 Suggestions

These chocolate chip pancakes are great with a serving of freshly whipped cream.

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.
• Banana okara pancakes - this recipe uses a whole banana in the batter and is delicious with fresh slices of banana, whipped, and maple syrup.

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 chocolate chip 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.

More Easy Recipes

• How To Make Sweetened Condensed Soy Milk
• Non Dairy Custard With Soya Milk
• Silken Tofu Sour Cream