1 1/2cups100% whole wheat floursee notes for gluten free options
1cupwhey protein isolatesee notes for dairy free and vegan options
3/4cupbuttermilk powdersee notes for dairy free and vegan options
1Tbspcoconut sugar
3TbspThe Neat Egg®or 3 eggs' worth of any powdered egg substitute
Instructions
Dry Mix and Pancakes
Mix all ingredients. Store in an airtight container.
To make into pancakes, mix all of the dry mix with 1 3/4 cup water. Mix just until dry ingredients are moistened; for fluffy pancakes, do not over mix. Drop by 1/3 cups full onto a hot greased griddle or skillet. Cook 2-3 min or until bubbles slow and edges appear dry. Flip cakes, and cook 30 seconds to 1 minute on the second side.
To Freeze
To freeze, make pancakes as directed above. Place parchment between each pancake, and freeze in a large zip top plastic bag. To reheat after freezing, microwave on "defrost" setting or low power for 1-2 minutes.
Notes
For dairy free or vegan, use soy protein isolate in place of the whey protein isolate, and soy milk powder (unsweetened) in place of the buttermilk powder, or omit buttermilk powder and reconstitute using dairy-free milk rather than water. For gluten free, use brown rice powder in place of the whole wheat flour.These are also great for toddlers who enjoy breads and bread-like foods but are stubborn about proteins.