Chocolate Chip Protein Pancakes
Calories 372 (23% from fat)
Fat 9.4 gram
Saturated Fat 4.2 gram
Trans Fat 0 gram
Chol. 70 mg.
Sodium 233 mg.
Carb. 42 gram
Fiber 5 gram
Sugar 11 gram
Sugar Alcohol 0 gram
Protein 31 gram
1 cup dry oats
(We used Quaker Oats.)
1.5 cups water
3 medium egg whites
1/4 tsp. Imitation butter extract
2 scoops (2/3 cup) protein powder
(We used GNC Pro Performance 100% Whey Protein Vanilla Flavor.)
1/2 cup Splenda
(We used the box that measures cup for cup like sugar.)
2 Tbsp. unsweetened cocoa powder
(We used Hershey's Cocoa Powder Unsweetened.)
fat free butter cooking spray
6 tsp. semi-sweet chocolate chips
(We used Toll House Semi-sweet Chocolate Mini Morsels.)
2. Mix in the egg whites, butter extract, protein powder, Splenda and cocoa powder until thoroughly combined.
3. Heat a non-stick frying pan over medium heat. Then spray the pan with fat-free cooking spray.
4. Pour a heaping 1/3 cup of oatmeal mixture into the pan and spread it out so it's not too thick. Wiggling the pan a little can help thin it out. Immediately sprinkle 1 tsp. of chocolate morsels on top of each cooking pancake. Cook until the top starts turning dry and small bubbles appear, then flip. It's finished when both sides are firm.
Yield: 6 Pancakes - 2 Servings
Freeze each serving for easy re-heating later.
To thaw, microwave the pancakes on high for approximately 2 - 4 minutes.