Whole Wheat and Soy Pancakes

Delicious Whole Wheat & Soy Pancakes

Looking for a healthy breakfast idea? Well, look no further! These whole wheat and soy pancakes are sure to please!

On a specialized diet? This recipe works well for folks following a plant-based (vegetarian) or low-fat (watch the add-ins) diet — and, of course, omnivores!


Soy Flour Blend

  • 7 cups all-purpose flour
  • 1 cup soy flour

Whole Wheat and Soy Pancake Mix

  • 2 cups white whole wheat flour
  • 2 cups soy flour blend 
  • 1 cup quick cooking oatmeal
  • ¼ cup granulated sugar
  • 2 tablespoons baking powder
  • ¼ teaspoon salt


  • 1 cup soy beverage, plain or vanilla
  • 1 tablespoon vegetable oil
  • 1 egg
  • 1 cup “whole wheat and soy pancake mix” (above)


  • Blueberries or mini chocolate chips: Scatter on top of pancake batter in skillet or griddle.
  • Banana or Apple: Use ½ cup mashed banana or ½ cup grated apple and mix prepared fruit into 1 cup batter to make 4 pancakes.


Pancake Mix

  1. Combine white whole wheat flour, soy flour blend, oatmeal, sugar, baking powder and salt in large bowl.
  2. Using a whisk, mix until thoroughly combined. 
  3. Store in an airtight container in a cool place.


  1. Combine  soy beverage, vegetable oil, and egg in large bowl.
  2. Whisk to blend. 
  3. Add whole wheat and soy pancake mix; whisk just until blended.  
  4. Brush skillet or griddle lightly with vegetable oil and heat to a medium heat.  
  5. Pour ¼ cup batter onto griddle or hot skillet; cook until bubbles begin to form and then flip. 
  6. Continue cooking for 1–2 minutes or until lightly brown. Repeat with remaining batter.

*Makes eight 4-inch pancakes