Competition Gluten Free Oatmeal Pancakes

These are the high protein/low carb version of the oatmeal pancakes that I’ve been making getting ready for the UFE North American Championship. They are great for breakfast and post workout as they deliver the protein and carbohydrates your body needs after fasting through the night and after an intense workout.

Simply place 2 Scoops of Whey protein Isolate (I’m Using Allmax IsoFlex) into a mixing with ½ cup of pre-soaked oatmeal (Gluten Free if desired). With a spoon mix the two ingredients together and if the mix is dry simple add 6 table spoons of water to start. Continue to stir and if you find the mix still is dry, add more water until you reach your desired level of thickness.

Note: You want the mixture to be somewhat thick in the bowl so that when poured into a frying pan that it has thickness and doesn’t run out flat. As well, pre-soaking oatmeal in water over night increases your body’s ability to absorb the nutrients from the oatmeal, plus it gives it a much fuller and appetizing taste to the pancake.

On a medium pre-heated frying pan, pour the mixture into the centre of the pan and cook for approximately 3-4 minutes before flipping once. When the top of the pancake begins to firm, you’ll will be ready to flip. The second side will only take one minute to finish off.

Top as you’d like with berries, spreads, nut butter, ext.

These are great and convenient to take in your gym bag for a quick muscle fueling snack post workout.