Hey guys,

I use a lot of Protein Shakes b/c I'm a semi veg and I get tired of eating chicken and tuna quite often. Anyhoo my attempt at Protein Pancakes failed miserable to say the least.

If you have a recipe you like please post. I'm def open to a variety of things, If I could make a chocolate one with splenda I think I would just die, it would be my own version of a brownie (how sad).

Also I'm looking for recipes that are low/no carb (ie no oatmeal etc) also those with. The reason is b/c I am on a carb cycling diet and I need the variety.

Thanks a bunch.

Taken from the first link by searching "Protein Pancake Recipie" in google:

Super high protein pancakes. I've spent a couple years perfecting this recipie. It seems like a bit of a pain at first, but they are worth the effort. I make up the mix in 30 pancake batches (5x) and it lasts me 3 weeks or so. Perfect for any athelete and dieter.



---PANCAKE MIX (6 Servings)---
1/2 cup whole-wheat flour
1 cup oats
1 1/2 tablespoons vital wheat gluten (optional)
1/2 cup non-fat powdered milk
2 cups protein powder
2 tablespoons baking powder
2 tablespoons ground cinnamon
1/2 teaspoon salt

---FOR THE PANCAKES (makes 6 large):---
1 1/2 cups egg substitute or egg whites
3 cups water or fat-free buttermilk
3 teaspoons vanilla extract
1 1/2 ounces nuts

1 TO MAKE THE MIX---------------.
2 Grind oats in a food processor or use an equal weight of oat flour.
3 Measure all ingredients into an air tight container, shake or whisk until well combined.
4 TO MAKE 1 LARGE PANCAKE--------------.
5 Combine liquid ingredients in a two cup liquid measure.
6 Allow to stand at room temperature for 10-20 minutes.
7 Optionally you can add a tablespoon of sugar free strawberry/apricot preserves (10 calories) to the mix.
8 If not using buttermilk I sometimes add a couple tablespoons of nonfat-no sugar added yogurt to the egg mix as well.
9 It gives them a much better texture and taste.
10 Note: Go for the buttermilk, the fat free variety is only 45 cals per 1/2 cup.
11 It adds some protein and makes the pancakes taste better and have a way better texture.
12 Wipe a 8 to 10?
13 non stick skillet with a very thin coat of safflower or olive oil.
14 Heat pan to medium/medium high heat (I use a setting of 8 out of 12 on my electric stove).
15 Add pancake mix to egg mixture and gently combine.
16 Don't mix it vigorosly or you'll have a dense, flat pancake.
17 Add more water if necessary to make a medium batter.
18 The thinner the batter the thinner and more dense the pancake will be.
19 I prefer to keep my as thick as possible, the batter just barely pours out of the cup.
20 Fold in nuts (optionally you can use a teaspoon of nut oil or 1 ½ teaspoons of peanut butter added to the liquid ingredients).
21 Immediately pour into hot pan, cook until brown on one side, flip and cook until browned on the second side.
22 Serve with diabetic?
23 maple syrup?
24 (10 calories per serving), or, my favorite is to ladel a tablespoon of flax oil on top.

Thx so much, does seem like a lot of work but sounds like it might be worth it.

I use 6-7 egg whites, 1/2 c. uncooked oats, and some cinnamon... Egg whites can be lessened and cottage cheese added... Put in blender and then fix as a pancake... I have these three mornings a week...

Another way is use the above recipe and also had some vanilla extract and make into muffins... I usually get 4 good size muffins... Bake at 375 for about 20 minutes...

Thanks

Here is a high protein, healthy and great-tasting pancake recipe for breakfast.

1/2 cup cottage cheese
1/2 cup raw rolled oats
4 egg whites
Dash of vanilla and/or lemon juice

Mix all ingredients in blender/food processor and cook like regular pancakes.

If you try it, let me know your thoughts.