Gals, I have to say, these were really good. They weren't as good as all white flour pancakes, in my opinion, but the extra time and effort made them considerably better than my typical whole grain pancakes. I get my soy protein isolate powder in bulk at the health food store. It's the main ingredient in a lot of the low carb baking mixes.
I ate four of these with some blueberry fruit spread and had no problem with my blood sugar!
Pancakes
Dry Mixture:
1 cup soy protein isolate powder
1/2 cup wheat bran
1/2 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt (or a bit more)
3 packets sweetener, equivilent to 2 Tablespoons sugar
Wet Mixture:
5 egg yolks, beaten
1/2 cup (and more as needed) milk
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4 Tablespoons melted butter
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5 egg whites, beaten to soft peaks
Directions:
Combine dry ingredients thoroughly.
Beat yolks and milk, then add dry mixture. Add more milk if needed.
Add melted butter.
Beat egg whites and add half to the main mixture.
When it is thoroughly combined and is a thick liquid consistency (using more milk if needed), add remaining whites using a lifting/scooping/folding motion so as to prevent popping all of the bubbles.
Pour and cook on a buttered griddle or skillet over medium heat.
Yield: About 15 pancakes, 4" diameter.
Substitutions:
For milk, half and half may be used, or cream or cream dilluted with water.
For dry ingredients, try almond meal, flaxseed meal, buckwheat flour, oat bran, oatmeal, wheat gluten, pecan meal, etc.
Great Low Carb Pancakes (from scratch) 
