Soybean Strawberry Sorghum Pancakes

Instructions

1. 1

   In a large mixing bowl, combine the cooked soybeans and chopped strawberries.

2. 2

   Add the sorghum flour, quinoa flour, and coconut flakes to the bowl and mix well.

3. 3

   Stir in the natural sweetener, soy milk, baking powder, and vanilla extract until the batter is smooth.

4. 4

   Preheat a non-stick skillet over medium heat.

5. 5

   Pour a small amount of batter onto the skillet to form a pancake.

6. 6

   Cook until bubbles form on the surface, then flip and cook the other side until golden brown.

7. 7

   Repeat with the remaining batter.

8. 8

   Serve the pancakes warm, optionally with additional strawberries or a drizzle of natural sweetener.