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Home » Breakfast Recipe Ideas » Vanilla Okara Pancakes

Vanilla Okara Pancakes

July 1, 2022 · Harriet Britto · 1 Comment

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Vanilla okara pancakes are simple to make and are an easy breakfast option. These easy-to-make pancakes are light and fluffy.

Vanilla okara pancakes garnished with a slice of lime.
Jump to:
  • ❤️ Why You Will Love This Recipe
  • ? Cost to Make
  • What is Okara?
  • ? Ingredients
  • ? Equipment
  • ? Instructions
  • ? Recipe Tips
  • ? Serving Size
  • ? Calories Per Serve
  • ? Serving Suggestions
  • ? Variations
  • ?️ Storage
  • Reheating
  • Meal Prepping
  • ✏️ FAQ
  • More Easy Recipes
  • Vanilla Okara Pancakes

❤️ Why You Will Love This Recipe

  • If you make soya milk, these vanilla okara pancakes are a great way to use some of the leftover fresh soya bean pulp.
  • These okara pancakes are lower in calories than pancakes made with all flour.
  • The batter is quick to prepare and easy to cook. 

? Cost to Make

Estimated cost = $2.70 or $0.67 a serve (3 pancakes)

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.

Image of ingredients for sweet okara 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).

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

Fresh okara in a bowl.

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

Dry ingredients in a bowl.

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

Wet ingredients being poured into dry ingredients.

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

Mixing pancake batter.

Step 4 – Mix the batter until just combined.

Pancake batter in a pan

Step 5 – 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 

A good 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 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.
A stack of okara pancakes.

? Serving Size

This recipe makes about 12 vanilla okara pancakes, each made with almost 1/4 cup batter and measuring about 10 cm (4 inches) in diameter. A serving size is 3 pancakes.

? Calories Per Serve

Each pancake is about 91 calories, and a serving size of 3 pancakes is about 273 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 is to eat these is sprinkled with granulated white sugar and freshly squeezed lemon or lime juice, but they are also delicious with jam, maple syrup, honey, butter or biscoff spread.

? Variations

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

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

✏️ FAQ

How many calories are in okara?

Okara (soya bean pulp) has about 77 calories per 100 grams (3.52 ounces) which is much less than 100 grams (3.52 ounces) of flour which has about 364 calories.

Can you freeze homemade pancakes?

Yes, you can freeze homemade pancakes.

Are pancakes good the next day?

Yes, they are. Pancakes last about 2-3 days in the fridge when stored correctly in an airtight container.

Pancakes with lime juice.

More Easy Recipes

  • Scrambled Silken Tofu
  • Sesame Ginger Tofu
  • Dairy Free Coleslaw
  • Non Dairy Custard With Soya Milk

If you have tried this or any other of my recipes, don’t forget to come back and rate the recipe and leave a comment below, because I love hearing from you!

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Vanilla pancakes with a slice of lime.

Vanilla Okara Pancakes

Vanilla okara pancakes are the best homemade pancakes ever! Made with a few simple ingredients, these are soft, light, and fluffy.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
ESTIMATED COST : $2.70 or $0.67 a serve (3 pancakes)
Course Breakfast
Cuisine Australian, Western
Servings 4
Calories 273 kcal

Equipment

  • Nonstick frying pan

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
  • 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.
  • 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
Vanilla Okara Pancakes
Serving Size
 
1 = 3 pancakes each made with 1/4 cup batter
Amount per Serving
Calories
273
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
2
g
13
%
Monounsaturated Fat
 
1
g
Polyunsaturated Fat
 
1
g
Trans Fat
 
0
g
Cholesterol
 
98
mg
33
%
Sodium
 
563
mg
24
%
Potassium
 
176
mg
5
%
Carbohydrates
 
48
g
16
%
Fiber
 
1
g
4
%
Sugar
 
16
g
18
%
Protein
 
9
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.

Breakfast Recipe Ideas, Fresh Okara Recipes, Okara Recipes

Reader Interactions

Comments

  1. Tina

    September 16, 2022 at 11:45 am

    5 stars
    Will be making this the next time I make soya milk. Looks delicious.

    Reply

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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.

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