Zucchini and Soy Cheese Pancakes

Zucchini and Soy Cheese Pancakes

Total Time
31 min
15 min
16 min
Soy cheese in a pancake? Sure. Soy foods may help fend off osteoporosis and heart disease.



2 cup(s), coarsely grated

Raw egg(s)

1 large

Egg white(s)

1 large

Regular soy cheese

2 oz, grated (about 1/2 cup)

Uncooked scallion(s)

2 Tbsp, minced

Whole-grain wheat flour

3 tbsp(s)

Table salt

tsp, or to taste

Black pepper

tsp, or to taste

Cooking spray

1 spray(s)

Plain soy yogurt

1 cup(s)


  1. Stir all ingredients but yogurt together in a medium bowl. (Note: Soy products can be found in your supermarket’s dairy case or at a health food store.)
  2. Coat a large, nonstick skillet with cooking spray; warm over medium-high heat.
  3. Measure 1/4-cup batches of batter onto skillet and spread batter to create thin 3-inch pancakes. Let cook on each side about 2 minutes, until firm and browned; set aside, cover to keep warm and repeat with remaining batter.
  4. Top pancakes with yogurt and serve. Yields about 3 pancakes and 1/4 cup of yogurt per serving.