Pancakes, Soy Protein Isolate Lc-0.9/eabread- pancake & waffle 1/2 cup soy protein isolate 1 large egg 2 tbs heavy cream 1/2 tsp cinnamon 1/2 tsp imitation maple flavoring; /vanilla extract 3 packet splenda 3/4 cup seltzer water, 0-carb flavored; raspberry is good 1 dash (2 g) cloves 1 dash (2 g) nutmeg Preheat oven to 350 degrees. Mix all ingredients in a bowl with a fork until all lumps are gone and texture is creamy. Using butter, grease a cookie sheet. Using an ice cream scoop, pour batter into 3-1/2” diameter pancakes. Bake for about 7 minutes. Pancakes will be puffy when first taken from the oven but will “wrinkle” down while cooling. You can bake a batch or 2 of these at night and freeze them in individual portions using sandwich bags. One batch yields about 9 pancakes. The maple flavoring curbs the temptation of using a high carb syrup. One breakfast idea is to put a pat of cream cheese in the middle of one and roll it up. NYC Nutrition Analysis (per serving or yield unit): water=6.8 g; calories=66.41; protein=11.4 g; total fat=2.36 g; carbohydrate=1.81 g; dietary fiber=0.93 g; ash=0.56 g; calcium=31.66 mg; phosphorus=114.8 mg; iron=2.06 mg; sodium=141 mg; potassium=23.74 mg; magnesium=6.98 mg; zinc=0.61 mg; copper=0.21 mg; manganese=0.29 mg; vitamin A=86.01 IU; vitamin E=0.09 mg ATE; thiamin=0.03 mg; riboflavin=0.05 mg; niacin=0.2 mg; pantothenic acid=0.09 mg; vitamin B6=0.03 mg; folate=26.29 ug; vitamin B12=0.06 ug; vitamin C=0.24 mg; saturated fat=1.07 g; monounsaturated fat=0.66 g; polyunsaturated fat=0.36 g; cholesterol=28.18 mg; selenium=1.85 ug; refuse=2.93%; %cal as carb:prot:fat=10:62:29; WW Pts=1.37; (incomplete analysis) |
