Recipe: Gingerbread Okara Pancakes

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Okara is a by-product of tofu and soy milk production that can be used in many ways, such as in these delicious pancakes. Recipe by Sarah-Vanessa, Velvet & Vinegar

Ingredients for 8 - 10 pancakes (depending on size):

  • 120 g okara
  • 100 g plain flour or spelt flour
  • 1 pinch of salt
  • 1 tbsp ground flaxseed
  • 2 tsp baking powder
  • 4 tbsp maple syrup
  • 2 tsp gingerbread spice*
  • 150 ml plant milk
  • Vegan butter or margarine


  1. In a bowl, combine all the ingredients up to and including the plant milk. Do not overmix – blend just enough for the ingredients to form a batter.
  2. Heat up a non-stick pan and add the butter or margarine, allowing it to melt.
  3. Ladle the pancake batter into the pan in portions and fry the pancakes on one side until bubbles form on the surface. Then flip the pancakes and cook them on the other side for about 2 minutes. If the pancakes become too brown, reduce the heat slightly.
  4. Serve the pancakes with butter and maple syrup or with vegan cream.

*Other spices can be substituted for the gingerbread spice. After the holiday season, okara pancakes can be made with vanilla, cinnamon, cardamom, lemon or orange zest.

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