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Okara Pancakes With Spring Onions

Harriet
These spring onion okara pancakes are delicious and easy to make and a wonderful way to use leftover okara (soybean pulp). Loaded with flavor these okara pancakes are healthy and filling.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
ESTIMATED COST : $3.10 or $0.77 per serve or $0.25 a pancake
Course Breakfast, Snack
Cuisine Asian
Servings 4 - makes 12 x 10 cm (4 inches) pancakes.
Calories 345 kcal

Ingredients
  

Dipping sauce

  • 1/16 teaspoon garlic powder or 1 garlic clove minced
  • ⅛ teaspoon onion powder
  • 1 tablespoon hot water
  • 1 ½ tablespoon Japanese soya sauce
  • 1 teaspoon rice vinegar
  • ½ teaspoon sesame oil
  • ¼ teaspoon grated fresh ginger
  • ⅛ teaspoon brown sugar
  • ½ small red chili finely sliced
  • ½ teaspoon chives or green onion finely sliced

Pancakes

  • 3 large eggs
  • 150 grams (5.35 ounces) of fresh okara
  • 60 grams (2.3 ounces / ¾ cup) of spring onions (green onions) finely chopped
  • 150 grams (5.35 ounces/ 1 slightly heaped cup) plain flour / all-purpose flour
  • 150 mls (150 grams / 5.3 ounces / scan ¾ cup) unsweetened soya milk can use other milk
  • 1½ teaspoon sesame oil
  • 1 ½ teaspoon grated fresh ginger
  • ¾ teaspoon salt or to taste
  • Freshly ground black pepper to taste
  • 6 tablespoons oil for cooking

Instructions
 

Dipping sauce (can be made a day ahead)

  • Place the garlic and onion powders into a small bowl with 1 tablespoon of hot water and mix to dissolve.
  • Then add the remaining water, soy sauce, vinegar, sesame oil, grated ginger, sugar, chili (if using), and chives, and mix well.
  • Leave to stand for a minimum of 30 minutes or overnight for the flavors to infuse.

Pancakes

  • In a large mixing bowl whisk the eggs, okara, and spring onions together. Mix in the flour, milk, and sesame oil to make a thick batter season with salt and pepper.
  • Heat a non-stick frying pan over medium/low heat. Add ½ tablespoon oil and pour in a ¼ cup of pancake batter.
  • Cook for 4-5 minutes on one until side the bottom has turned golden brown.
  • Flip the pancake and cook on the other side unit it turns golden brown.
  • When cooked transfer the pancake to a plate and continue to cook the remaining pancakes. Stack the cooked pancakes on top of each other and keep them under a clean cloth to keep warm.
  • Serve with individual bowls of dipping sauce.

Notes

Makes 12 x 10 cm (4 inches) pancakes (¼ cup of batter per pancake).
 
SERVING SIZE
We have given three pancakes (each made with a scant quarter cup of batter) as a serving size for this recipe, but this will vary depending on your appetite.
 
TIPS FOR SUCCESS
  • If the batter seems too thick, add a little more milk.
  • Don't skimp on the spring onions - after cutting the spring onions, you might look at it and think that it is too much, but it is not - it just right.
  • Use a non-stick pan - not only will this stop the pancakes from sticking to the pan, but you can also reduce the amount of oil needed, making it a lighter and healthier dish.
  • If you are not making the dipping sauce, add a pinch more extra salt to the pancakes. The pancake recipe is underseasoned due to the amount of salt in the soy dipping sauce.
 
Nutrition Facts
Okara Pancakes With Spring Onions
Serving Size
 
1 serve is 3 pancakes, each made with ¼ cup batter, does not include dipping sauce
Amount per Serving
Calories
345
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
3
g
19
%
Monounsaturated Fat
 
5
g
Polyunsaturated Fat
 
9
g
Trans Fat
 
0
g
Cholesterol
 
140
mg
47
%
Sodium
 
496
mg
22
%
Potassium
 
213
mg
6
%
Carbohydrates
 
35
g
12
%
Fiber
 
2
g
8
%
Sugar
 
1
g
1
%
Protein
 
11
g
22
%
* Percent Daily Values are based on a 2000 calorie diet.