Soy Protein Pancakes

Soy Protein Pancakes

4.7 of 5 (10)
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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 73.9
  • Total Fat: 2.4 g
  • Cholesterol: 71.7 mg
  • Sodium: 54.9 mg
  • Total Carbs: 5.1 g
  • Dietary Fiber: 0.8 g
  • Protein: 7.8 g

View full nutritional breakdown of Soy Protein Pancakes calories by ingredient
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High Protein, Low Carb Pancakes. High Protein, Low Carb Pancakes.
Number of Servings: 3


    1 Whole Egg (*2 egg whites or 1/4 C. Egg Beaters)
    1/4 C. Fat Free Cottage Cheese
    1/4 C. Old Fashioned Oatmeal (powdered in blender if prefered)
    1 Tbsp. Soy Protein Powder
    Vanilla or Maple Extract to Taste
    Ground Cinnamon to Taste


Blend all ingredients together in a blender until it forms a batter like consistancy.

Spray a non-stick skillet with cooking spray & cook batter into 3 pancakes.

Optional: Top with sugar-free syrup, fruit or applesauce.

These taste great!! I usually make 4+ recipes & cook them all. Then I freeze them & just pop in the microwave for a quick breakfast.

Number of Servings: 3

Recipe submitted by SparkPeople user NO_JIGGLE_4_ME.

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Member Ratings For This Recipe

  • thanks - 12/20/20

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  • Incredible!
    I've tried several different recipes for hi protein/low carb pancakes. This one I'll keep - it was really delicious. Definitely adding this to my list so I can make them again - 3/8/15

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  • Incredible!
    What a great protein for breakfast for weight loss surgery folks. Love that you can keep them on hand by freezing. Taste is great. Don't miss the flour and can still have your pancakes!! - 3/23/13

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  • Incredible!
    Surprise! This was my first time using a soy protein (not sure what it added) and found these to be very good. Adding the maple flavouring made them taste like they had syrup on them. I didn't use the cinnamon, and I didn't have cottage cheese, but did have Ricotta. Used a low carb jam, too. Yum! - 1/19/13

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  • Incredible!
    They were tasty! I made 4 dollar-sized pancakes. I hope they reheat easily, and take to adaptations. - 1/29/12

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