HOW TO MAKE:
Put egg whites, oatmeal, and water in a blender. Blend until somewhat smooth.

Add 2 level scoops of protein powder. I like to use a scoop of Designer Protein by Next Proteins, and a scoop of flavored Soy Protein Powder. Add cinnamon, vanilla, or fruit to taste. Blend again.

Here is a list from which you can order: Protein Powders

Spray Pam on a 12" fry pan and put on low to medium heat. Do NOT use too high a setting because it will not cook right. Pour mixture into pan, using a spoon to get every last drop. Cover and let cook between 5-15 minutes. It depends on your heat setting and the thickness of the pancake, so check frequently the first time to make sure it doesn't burn. Just like a 'regular' pancake, when it is no longer runny on top and starts to bubble a little, it is ready to flip. It is big, but should be easy to flip. Cover again and let cook for about another 5 to 7 minutes.

Remove and eat like a pancake, with just a LITTLE light syrup if needed. One pancake makes two servings for most, or a heavy-duty breakfast for the serious bodybuilder. I like them plain because I use flavored protein powders.

NOTES:
I like to eat them for a couple of meals during the day. So, I make up 8 of them at a the time. Let them cool on cookie racks and then cut into 6 equal wedges. 3 wedges makes a serving. Put each serving in a ziploc sandwich bag and store in freezer. Remove from the freezer the night before. You can eat them cold (don't even need a fork!), or warm a little in the microwave. Yum!

Try replacing 3 egg whites with 1/4 cup of low-fat cottage cheese.