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TO MAKE THE MIX:
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Grind oats in a food processor or use an equal weight of oat flour.
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Measure all ingredients into an air tight container, shake or whisk until well combined.
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TO MAKE 1 LARGE PANCAKE:
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Combine 1/4 cup of egg substitute and 1/2 cup of buttermilk or water a two cup liquid measure. Allow to stand at room temperature for 10-20 minutes.
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Optionally you can add a tablespoon of sugar free strawberry/apricot preserves (10 calories) to the mix. If not using buttermilk I sometimes add a couple tablespoons of nonfat-no sugar added yogurt to the egg mix as well. It gives them a much better texture and taste. Note: Go for the buttermilk, the fat free variety is only 45 cals per 1/2 cup. It adds some protein and makes the pancakes taste better and have a way better texture.
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Wipe a 8 to 10 inch non stick skillet with a very thin coat of safflower or olive oil.
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Heat pan to medium/medium high heat (I use a setting of 8 out of 12 on my electric stove).
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Add about 2/3rds cup of the pancake mix to egg mixture and gently combine. You may need a bit more, depending on the protein powder that you used. Some absorbs more liquid than others.
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Don't mix it vigorously or you'll have a dense, flat pancake.
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Add more water if necessary to make a medium batter.
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The thinner the batter the thinner and more dense the pancake will be.
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I prefer to keep my as thick as possible, the batter just barely pours out of the cup.
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Fold in nuts (optionally you can use a teaspoon of nut oil or 1 1/2 teaspoons of peanut butter added to the liquid ingredients).
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Immediately pour into hot pan, cook until brown on one side, flip and cook until browned on the second side.
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Serve with diabetic (sugar free) maple syrup (10 calories per serving), or, my favorite is to ladle a tablespoon of flax oil on top.
