Healthy Coarse Grain Okara Pancakes
White sugar: promotes blood circulation and removes blood stasis.
Story
A wholesome and rustic treat, these pancakes transform the often-discarded byproduct of soy milk production into a delightful and nutritious meal. Rooted in traditional wellness concepts, this recipe offers a comforting and resourceful way to enjoy hearty coarse grains while nourishing the body.
Ingredients
Soy pulp
Flour, 3~ times of soy pulp
4 times
Milk
Black sesame seeds
Salad oil
White sugar
Instructions
1
Step 1
Put soybean pulp, flour, white sugar, black sesame seeds, and salad oil into a large bowl.
2
Step 2
Slowly pour in the milk and stir. Knead into a smooth dough.
3
Step 3
Roll the dough into a thin sheet about 2mm thick. Dust both sides with flour while rolling to prevent sticking.
4
Step 4
Take a glass and press out round pieces.
5
Step 5
Set aside the pancakes needed for this morning and put them in the freezer.
6
Step 6
In the morning, you can take them out directly and pan-fry them in oil over low heat. Fry until both sides are slightly golden and the middle puffs up, just like the Indian flying pancakes sold outside.
7
Step 7
Remove from the pan. Golden thin pancakes.
8
Step 8
Plate up: cut half an apple and make a flower shape, which looks pretty nice. Serve with warm milk. Baby Du ate it all up~~~~~
9
Step 9
Soybean residue is a coarse grain; eating it regularly is very beneficial for the body. Adding milk, sesame seeds, and white sugar makes these thin pancakes very sweet and fragrant, accompanied by the natural scent of flour and soybean residue. The texture is also exceptionally soft, making me feel as if I am eating Indian paratha—a simple, Chinese-style paratha made without butter.
10
Step 10
Du's Mom thinks this is a very healthy and delicious breakfast choice. What do you think?
