Giant Protein Pancake

About This Recipe

A gluten free, high protein pancake made from oat flour and a blend of whey and casein protein.

Ingredients

• ¾ scoop vanilla whey/casein blend (50/50 blend. I mix 12.5g of whey and 12.5g of casein together)
• ¼ cup oat flour ⁣⁣
• 1 ⅓ tbsp tapioca flour⁣⁣ (or cornstarch)
• 1/4 tsp baking powder ⁣⁣
• ¼ cup liquid egg whites⁣⁣
• ⅓ cup plain nonfat Greek yogurt ⁣⁣
• 1-2 tbsp water ⁣⁣
• ¾ cup mixed berries (frozen is fine)
• ½ tsp splenda (optional)
• 1 tbsp fat free whipped cream

Instructions

1. Mix all the dry ingredients together so no clumps are present. NOTE: I have tested this with only whey protein and it doesn't turn out as well. Only casein will work but you may need more water in the batter. The 50/50 blend is best.
2. Add in the wet ingredients and mix thoroughly.
3. Heat a griddle/skillet on medium heat and spray with oil. Add the batter and cook for a couple minutes, then flip.
4. If your fruit is frozen, defrost it in the microwave. Sprinkle the splenda over the top and allow it to macerate for a few minutes. This will pull out some of the juices and allow you to use less syrup.
5. Top your pancake with the fruit and whipped cream.