Perfect Pancakes & Waffles

An excellent and simple recipe, use for sweet or savoury pancakes or waffles.

Dry Ingredients:
1 Cup [50-60g] Wheat Protein Isolate
½ Cup [45g] Whey Protein Isolate (plain or natural flavour)
¼ Cup [25g] flax seed meal or freshly ground flaxseed
¼ Cup [35g] Vital Wheat Gluten
1 Teaspoon [8g] baking soda
1 Teaspoon [4g] baking powder
¼ Teaspoon salt

Wet Ingredients:
2 large eggs, well-beaten [118g] or ½ Cup Egg Beaters
1¼ Cup buttermilk [285g] or ¼ Cup each of yogurt and cream plus ¾ Cup water
¼ grapeseed or safflower oil
1 Teaspoon vanilla extract (optional)
¼ Cup Sugar-Equivalent* (optional)

Directions:
Measure out and stir together the dry ingredients in a medium bowl and set aside. Stir together the wet ingredients, then add to the dry ingredients and whisk til thoroughly combined.

Cook on a non-stick or well-seasoned griddle over medium heat, or in a waffle iron (average 3 minutes each in a well-heated waffle iron).

Yield: 200g total, 8 medium pancakes or waffles.

* For savoury waffles (makes a great sandwich or burger 'bread'!) or pancakes, leave off the vanilla and sweetener. Some ¼ Cup sugar-equivalents to use are ¼ Cup Splenda® granular; or 2 Tablespoons each SugarTwin® and Splenda® granular; or 1½ Teaspoons Stevia Spoonable (inulin and stevia mix); or 3 packets SlimSweet; ....or whatever sweetener you prefer.

Kudos! Thank you to GusGus, wherever you are, for doing most of the hard work on this recipe.