Homemade Protein Pancakes

I love pancakes on a Saturday morning. But most boxed mixes are TERRIBLE for you not to mention the butter and gobs of syrup we tend to add. :)

I discovered soy protein at Sprouts that you can buy by the pound. I add it to everything I bake! It is unflavored so it doesn't change the taste of what I am baking.

Homemade Wheat Protein Pancakes - adapted from my Sister's recipe

1/2 cup self-rising flour
1/2 cup whole wheat flour
1/2 tsp baking soda
2 Tbsp unflavored protein powder (I promise you won't taste it)
1 Tbsp of natural sweetener, such as cane sugar or stevia
1 egg
2 tsp oil
1 tsp apple cider vingegar (the vinegar + baking soda yields fluffy wheat pancakes)
about 1 cup of milk (this is tricky but I'll explain)

Mix dry ingredients first and then add vinegar, egg, and oil. Add milk last and add it slowly. Add enough milk so that you have a smooth batter. I usually use a little less than 1 cup.

Allow batter to rest for 5 minutes while you heat up the griddle or skillet. If you have an electric stove, I cook my pancakes on about a 5 or medium heat. My pancakes tend to be thick so I want them to cook through.

Using a 1/4 cup, pour batter onto hot skillet. (My mom always said a skillet is ready when a drop water "dances" on the surface)

Pancakes are ready to flip when the sides are slightly dry and small bubbles form in the batter.

Yields 5-6 pancakes.

Top with peanut butter and sugar free syrup OR fat free whipped topped and fruit (apples, banana, strawberries, blueberries)