Protein Pancakes
*This recipe is from Beverly International supplement company
(makes 12-18 pancakes)
2 Cups Oats
6 Whole eggs or 18 egg whites
6 Scoops Beverly International Ultimate Muscle Protein (vanilla)
[www.bodybuildingworld.com—or order from me at discount]
2-4 Cups water- enough water to make a medium batter (2 Cups = thicker pancake/ 4 Cups = thin crepes)
*I always use 2.5 cups of water :)
Directions:
1. Combine all dry ingredients in large mixing bowl and blend thoroughly.
2. Beat eggs (with a fork or whisk) together in a separate bowl then add to dry ingredients.
3. Add water and mix.
4. Spray large skillet or griddle with non-stick spray. Heat pan on medium heat. Use measuring cup (1/3 C works best) to pour batter into skillet. Turn pancakes when underside is only slightly browned and top is beginning to set (this batter will not form bubbles as regular pancake mix will). Do Not Overcook.
Place into individual zip-lock bags when cool and refrigerate or freeze.
*Add fresh or frozen fruit, walnuts, pecans, sunflower seeds, cinnamon or ground flax for variety.
Also try these variations: Maple-Vanilla: Add maple and vanilla extract
Lemon-Blueberry: Add lemon extract and fresh blueberries
Chocolate-Coconut: Use chocolate protein powder and add coconut flakes
Butter-Pecan: Add butter flavored extract and chopped pecans
Each pancake contains (based on 12 per batch):
130 Calories
13.5 g Protein
12.o g Carbohydrate
5 g Fat
