Received this in an e-mail;
looks good, and Carbs are Zone favotable:
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Protein Power Pancakes
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* 1 cup stell cut (or organic rolled) oats
* 6 egg whites
* 1/2 cup low fat cottage cheese
* 2 teaspoons baking powder
* 2 scoops {Swanson} Whey Protein Powder
* 1/4 teaspoon Swanson Organic Cinnamon
* 1 tablespoon Swanson Organic Milled Flaxseed
* 1 tablespoon Swanson Wheat Germ Powder
* 1/2 teaspoon pure vanilla extract
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Mix all ingredients in a blender or with a mixer. Pour 1/4 cup of the mixture onto a hot skillet or pancake griddle. Cook both sides until golden brown. For a special treat, top with your favorite yogurt, fresh berries or organic maple syrup. You can also package them up and freeze them for later.
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Makes 18 pancakes. Serving size 2 pancakes.
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Nutritional Breakdown (per serving):
Calories 120
Fat 2 grams
Protein 12 grams
Sodium 210 mg
Carbohydrates 14 grams
Fiber 2 grams
Net Carbs 12 grams

Watch out for milled flaxseed. As I understand, flax oil is very unstable and oxidizes quickly.

Sounds like a great item to make ahead and pack up for work, and, I just happen to have all of the ingredients. You can store flaxseed wrapped tightly in the freezer. I also do this with ground almonds for longer shelf life.

Here's some more info about flax seed. You can store flax seed at room temperature as long as it is whole seed. The oil in flax seed oxidizes within about 30 minutes of being exposed to oxygen. Flax seed purchased ground (milled) is often packed in the absence of oxygen to prevent oxidation prior (if you buy the brands offered by the most health conscious companies). Once the package is opened, it is immediately exposed to oxygen. The portion you don't use immediately will contain oxidized (rancid) fat, regardless of how you store it from then on. Oxidized fat increases inflammation levels. It's recommended to purchase whole flaxseed and grind it in a coffee/spice grinder just prior to eating it. Many health food stores sell these little grinders (or look in any store for them) for about $15-$20, specifically for use with flax seed.

John, I wonder if that is the same recipe that I posted on my recipe thread? I have 2 pancake recipes, and I remember finding one similar to this a while back, thought it would be neat to share.

Found it, but not the same. Similar name but not the same ingredients.

POWER PANCAKES

These guys will stick with you ALL MORNING LONG!
• 6 Tbs. rolled oats
• 2 large egg whites (or one whole egg)
• 1/4 cup low fat cottage cheese
• 1/4 tsp vanilla
• 1 tsp peanut butter or almond butter (I also enjoy 2 tsp. of walnuts for my fat instead)

Put the rolled oats into a blender or food processor and process on high for one minute to make flour. I sometimes reserve 1/2 to use unprocessed to give the pancakes added texture, but I don't do that when I am trying to fool my kids!

Add all the other ingredients and stir until mixed. Cook on griddle coated with vegetable cooking spray until golden brown, flip over and repeat. Makes 2 complete food blocks.

Other Variations and additions:
I will sometimes omit the nuts if I want to add butter to my pancakes (that is BUTTER, NOT MARGERINE!!!). I like a nice variety of foods at my meal, so you can make this a 3 block meal by adding any of the following (or a 4 block meal by adding any TWO of the following):
• 6 oz. 1% milk
• 1 egg + 1/3 tsp butter + fresh fruit puree (see recipe that follows*)
• 1/2 grated apple + 7 tsp soynuts + 1 tsp. walnuts (grind soynuts with oats and add all to batter)
• 1 sausage pattie + 1 cup strawberries + 1/2 tsp nut butter

Fruit Puree ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Any fruit run through the blender (add a tsp fructose if you want) will make a puree that is wonderful for putting on top of pancakes. Each of the following will make a 1 carb block "syrup" puree.
• 1 cup strawberries
• 1/2 cup canned pears
• 1/4 cup applesauce (unsweetened)
• 1/2 cup canned peaches
• 1/2 cup blueberries
Try doing blended fruits for extra flavor and surprise!