Pastry Pancakes – a delicious recipe with soy flour, cottage cheese, oil, eggs, vanilla protein powder, splenda. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Place all the ingredients in a blender and mix well. Pour onto heated griddle into circles. They spread out so allow room! Cook, watching carefully to avoid burning and turning as appropriate.
2
This recipe yields approximately 40 (4-inch) pancakes; less than 1 carb gram per pancake.
3
Comments: Add syrup, if desired, but these are great with just butter! The vanilla flavoring gives these pancakes a 'pastry' taste, as opposed to the more 'floury' taste of ordinary pancakes. Make the entire batch, have a few 'fresh off the griddle', then let the rest cool individually. Place them in little serving-size sandwich bags and freeze to reheat later for breakfasts, snacks or mini-breads!
733
kcal
Calories
42
g
Fat
12
g
Carbs
40
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: soy flour cup full-fat, 2 cups cottage cheese, 1 tablespoon oil, 8 eggs, and more.
Yes, Pastry Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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