Rating: 4 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 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.

Recipe Summary

cook:
5 mins
total:
10 mins
prep:
5 mins
Servings:
2
Yield:
6 pancakes
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a lightly oiled griddle over medium-high heat.

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  • Whisk eggs, yogurt, soy flour, sugar substitute, olive oil, flaxseed, vanilla, baking powder, salt, and cinnamon together in a bowl until smooth.

  • Ladle batter onto griddle by 1/4 cupful; spread lightly with the back of the ladle.

  • 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

216 calories; protein 13.7g; carbohydrates 12g; fat 13.4g; cholesterol 164.5mg; sodium 921.6mg. Full Nutrition
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