Peach and soy flour pancakes

By the GetYourMacros team · 15 September 2026

Soft, grain-free protein pancakes made with a blend of legume flours and fresh peach chunks.

• Time 20 min
• Course Snack
• Diet Vegan
• Cuisine American
• Allergens soy

Ingredients (1 serving)

• 30 g Soy flour
• 20 g Lupin flour
• 1 Peaches (150 g)
• 60 ml Soy drink
• Baking powder to taste
• Erythritol sweetener to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. In a bowl, mix the soy flour, lupin flour, baking powder, and erythritol.
2. Slowly pour in the soy drink, whisking continuously until you have a thick, smooth batter.
3. Wash the peach and cut it into very small cubes, leaving the skin on for texture.
4. Fold the peach cubes into the batter with a spatula.
5. Heat a non-stick pan over medium-low heat and lightly grease it if necessary.
6. Pour small ladlefuls of batter into the pan to form individual pancakes.
7. Cook for about 3-4 minutes per side, turning them carefully when the edges are set and bubbles appear on top.

Tips

• Keep the heat low; legume flours burn faster than wheat flour, so a slow cook is necessary for a soft center.
• You can substitute the peach with nectarines or apricots depending on the season.

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