Cooking Instructions:

In a blender, combine the protein powder, egg whites, low-carb flour, almond milk, flax meal, baking powder, and sweetener (if using). Blend until smooth and well combined, ensuring there are no lumps in the batter.

Preheat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or a small amount of oil.

Pour a portion of the pancake batter onto the skillet, using about ¼ cup for each pancake. Cook until bubbles form on the surface and the edges appear set, approximately 2-3 minutes.

Flip the pancakes carefully using a spatula and cook for an additional 2-3 minutes on the other side until golden brown. Repeat the process with the remaining batter.

Serve the pancakes warm with your choice of low-calorie toppings, such as fresh fruit or sugar-free syrup.

Extra Tips:

When making bariatric pancakes, it's crucial to use precise measurements for portion control, especially if you're monitoring your calorie intake. You can also experiment with adding spices like cinnamon or vanilla extract to enhance the flavor without adding extra calories. If you prefer thicker pancakes, adjust the amount of flour and protein powder, but be mindful of the overall consistency of the batter.

Enjoy your pancakes fresh, or store any leftovers in the refrigerator for a quick and nutritious meal later on.