The Soya Story
Soya Recipes
Pancakes - Sweet or Savory
Makes approximately 8 | 15-20 minutes
These pancakes are very easy to make – just use a good heavy or non-stick frying pan. Being egg and dairy-free makes them cholesterol free to boot! Don’t worry if the first pancake doesn’t turn out too well – the rest will be fine.
- 175ml/6fl oz soya milk
- 175ml/6fl oz water
- 175g/6oz plain flour, sieved
- 2 tbsp chick pea flour, sieved
- 1 tsp baking powder
- 1 tbsp sunflower oil
- Pinch of salt
- Additional oil for frying – or low-cal spray if
using non-stick pan
To serve: maple or date syrup and/or lemon juice
- Pre-heat oven to 170°C/350°F/Gas Mark 3.
- Place all of the ingredients, except the oil for frying, in a blender and blend until smooth. Alternatively, place all dry ingredients in a mixing bowl, make a well in the middle and add the liquid gradually. Use a whisk and beat until there are no lumps.
- Heat a small amount of oil in a frying pan until piping hot. Drain off any excess (or use low-cal spray, as above).
- Pour enough of the batter mixture in to the frying pan to thinly cover the bottom. Swirl the pan gently to distribute the batter evenly.
- Fry on one side for about a minute. Loosen the edges with a spatula and flip.
- Fry the other side for another minute or until done.
- Remove from pan and keep warm in the oven on a low setting.
- Add more oil/spray to the pan if and when necessary and repeat steps 3 to 6 until all of the mixture is used up.
- Serve drizzled with syrup/lemon juice.
To make a simple savoury filling
- Oil spray or 2 tsp olive oil
- 1 small onion (red or white), chopped fine
- 1 garlic clove, crushed
- 100g/3½oz mushrooms, sliced quite thick
- 1 tsp mixed dried herbs
- A little allspice or ground nutmeg
- 200g/7oz spinach, chopped roughly (baby spinach is best – if using bigger leaves, remove tough stalks)
- 1 tbsp shoyu or tamari soya sauce
- In a heavy-bottomed saucepan or non-stick frying pan, heat the oil.
- Sauté (gently fry) the onion and garlic until the onion becomes translucent.
- Add the mushrooms and fry for a few minutes until they start to turn golden brown.
- Add herbs and allspice/nutmeg.
- Add the spinach and cook until it starts to wilt.
- Add the soya sauce and stir everything well so the flavours get well mixed in.
- Spoon the filling into hot pancakes, roll them up and serve.
Particularly good with the vegan version of a ‘cheesy’ tahini and miso sauce (see recipe opposite) – but one of those supermarket fresh tomato sauces in a tub would be nice too. Just check it doesn’t contain cream!
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The Soya Story - Contents
Resources:
The Soya Story
Read the online version of our guide to soya
Download the pdf
Buy the guide
 The Safety of Soya
Read our fully-referenced soya fact sheet
Download the pdf
Buy the factsheet
 Soya-Based Infant Formula
A safe alternative to cow's milk formula
Download the pdf
 The Soya Saga
Should we be running scared or welcoming this little bean into our hearts and stew pots?
Read this article on soya from VeggieHealth issue 4
Myth-Busting
The VVF examines the soya scare-mongering stories and investigates what, if any, scientific basis there is behind them
Soya and the Environment
Soya farming is devastating the Amazon, but where does all the soya go? It's not for human consumption…
FAQs
What worries you most? Read some of our most frequently asked nutritional enquiries
Soya research
Read the scientific evidence for yourself…
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