Soy Pancakes

Soy Pancakes

Mama of Two 0

"A good-for-you, tasty recipe for those of us who are cutting down on wheat. High in protein and tasty. These are floppier than a traditional pancake, so use care to flip them. Smaller, thinner cakes are helpful."
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10 m servings 216 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 216 kcal
  • 11%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 12g
  • 4%
  • Protein:
  • 13.7 g
  • 27%
  • Cholesterol:
  • 164 mg
  • 55%
  • Sodium:
  • 922 mg
  • 37%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat a lightly oiled griddle over medium-high heat.
  2. Whisk eggs, yogurt, soy flour, sugar substitute, olive oil, flaxseed, vanilla, baking powder, salt, and cinnamon together in a bowl until smooth.
  3. Ladle batter onto griddle by 1/4 cupful; spread lightly with the back of the ladle.
  4. Cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip carefully and cook until browned on the other side, another 2 to 3 minutes. Repeat with remaining batter.



I would have given this 4 or 5 stars, except the amount of salt was way too much! I should have known not to put so much salt for such a small batch of pancakes, but I just followed the recipe a...

This is a great starter recipe. I found that I needed a little less egg and a little more flour and sugar. Those suggestions though are really dependent on tastes...the recipe is solid. I would...