Another protein pancake recipe...
This will make 32 4" pancakes. I make them in big batches and store them in a zippie bag in the freezer, just nuke for about a minute or less each to heat up.
8 cups of Oats
8 scoops of vanilla protein powder
4 packs of Splenda
2 tsp. cinnamon
Egg Beaters (enough to equal 8 eggs)
1 cup of applesauce (natural without added sugar)
1 tbs. vanilla
2 tbs. almond extract
3 cups of water (you may need up to 5 cups but mix in 3 to start)
Combine dry ingredients first, then add in wet ingredients and mix well. Let the mixture sit for about 10 minutes and then see if it needs more than the 3 cups of water or not. I like mine chewey but if you want yours more like regular pancakes you can use the blender to crush up the oats. Heat up a non-stick skillet and pour 1/4 cup of the mixture (I use a big soup ladle) into the pan on med. heat and cover, then take off the cover and flip the pancakes. Usually I cook them for a minute on each side, covering them helps them cook faster.
I use Prolab PureWhey Vanilla and the breakdown for each pancake is about:
105 cal
3 g fat
18 g carbs
15 g protein
* Variations:
You can skip the applesauce to lower the carbs, just add a little more water.
You can cut back on the oats and use more eggs if you want less carbs and more protein.
You can add more fat and protein by adding in some sliced almonds or other nuts.
You can double the protein powder too, you'll just need to use a little more water.
You can use more eggs, just reduce the water a bit.
* Remember, it's ok to play with your food, so try different varriations.
These are good eaten with some cottage cheese mixed with splenda and cinnamon.
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