Macrobiotic Pancakes Recipe

Name: Macrobiotic Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 grams Whole wheat cake flour; 2 tbsp Aluminum free baking powder; 1 pinch Natural salt; 200 ml Soy milk; 80 grams Maple syrup; 1/2 tsp Vanilla Essence; 1 Vegetable Canola Oil; 3 Bananas; 1 tsp Organic Lemon Juice; 1 tbsp Beet sugar; 1 tbsp + 1 tablespoon Water; 1 pinch Natural salt

Servings: persons

200 grams Whole wheat cake flour
2 tbsp Aluminum free baking powder
1 pinch Natural salt
200 ml Soy milk
80 grams Maple syrup
1/2 tsp Vanilla Essence
1 Vegetable Canola Oil
3 Bananas
1 tsp Organic Lemon Juice
1 tbsp Beet sugar
1 tbsp + 1 tablespoon Water
1 pinch Natural salt

1
Sift the flour, baking powder, and salt into a bowl.
2
In another bowl, mix together the soy milk, maple syrup, and vanilla essence with a whisk.
3
Now add the wet mixture bit by bit into the dry ingredients and mix well.
4
Put some oil into a frying pan and heat it up to 170C.
5
Cover with a lid, cook for 4 minutes on one side, flip them over can cook for 3 more minutes.
6
Thinly slice the banana and put it into a bowl.
7
pour in the lemon juice.
8
Add in the beet sugar and water into the frying pan and set the heat the high.
9
Once it starts to turn to the color of tea, turn the heat off.
10
Add in the rest of the water, the banana, and salt and mix together.
11
Now pour the banana caramel sauce on the pancakes.

576

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 200 grams Whole wheat cake flour, 2 tbsp Aluminum free baking powder, 1 pinch Natural salt, 200 ml Soy milk, and more.

Yes, Macrobiotic Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Macrobiotic Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions