Protein Pancakes

• 1 cup whole oats (Equal Weight) or 1 cup whole grain oat flour (Equal Weight)
• 3 12 tablespoons sugar-free fiber supplement (Non-Flavored) (optional)
• 1 12 tablespoons vital wheat gluten (optional)
• 12 cup non-fat powdered milk
• 12 cup whole wheat flour
• 2 tablespoons ground cinnamon
• 2 tablespoons baking powder
• 2 cups protein powder
• 12 teaspoon salt
• 6 tablespoons sugar-free preserves (Strawberry, Apricot etc...)
• 5 teaspoons unsalted natural-style peanut butter or 5 teaspoons nut oil
• 1 12 cups egg substitute or 1 12 cups egg whites
• 3 cups fat-free buttermilk or 3 cups water
• 3 teaspoons vanilla extract

1. Grind the oats in a food processor, or equivalent, to a medium/fine texture.
2. Mix the first 9 ingredients in a large mixing bowl.
3. Mix the last 5 ingredients in a separate bowl.
4. Combine all the ingredients into one bowl and hand whisk them together (Do not use a mixer).
5. Mixing vigorously will cause the pancakes to be more flat and dense; ideally your mix should have a nice thick semi-smooth texture.
6. Warm a skillet, or griddle, to 275-300 degrees (approx.
7. med/high on a stove top).
8. Apply a 1/2 cup of the pancake mix for each pancake.
9. Use a pancake dispenser or a measuring cup to transfer the pancake mix from the bowl to the cooking surface.
10. Cook each pancake for approximately 6 minutes, flipping half way through (approx.
11. 3 minutes per side).
12. Repeat steps 7-9 until all the pancake mix is used (yields approximately 14 medium sized pancakes).
13. Let each pancake cool for a minimum of 1-2 minutes and serve.
14. Add sugar free syrup, as desired, for a low calorie topping (approx.
15. 35 calories per 1/4 cup).
16. Refrigerate or freeze the left-overs.
17. Enjoy!

oats, sugar, vital wheat gluten, nonfat powdered milk, whole wheat flour, ground cinnamon, baking powder, protein powder, salt, sugar, unsalted natural, egg substitute, buttermilk, vanilla

Taken from www.food.com/recipe/protein-pancakes-261229 (may not work)