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Soy Pancakes

Mama of Two

"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
Original recipe yields 2 servings (6 pancakes)

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  • Prep

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  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.

Nutrition Facts

Per Serving: 216 calories; 13.4 g fat; 12 g carbohydrates; 13.7 g protein; 164 mg cholesterol; 922 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 5
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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...

For some reason, when I made mine, the pancakes were gooey and while they rose in the pan, the quickly dropped when out and were raw like in the middle. I personally didn't care for them.

Not a recipe if you're in a hurry. Do not judge the finished product by the taste of the dough! As long as you cook 'em nice and brown, the end result is fantastic! Flipping is a problem- defin...

Starting with a about a cup of dry non-GMO soy beans, I ground them into flour with the dry Vitamix container. I used this to make soymilk (adding water, cooking to a bubbling point while stirr...