Dry Ingredients:

• 2 level scoops Aria Vanilla Protein Powder (or 20-25g other vanilla protein powder)
• 1 Tablespoon Hershey's Dark Cocoa Powder, sifted
• 1 Tablespoon Splenda for Baking
• 1/4 teaspoon Salt

Wet Ingredients

• 1/4 cup egg whites (equivalent to 1 egg)
• 1 ounce water
• dash of Vanilla extract (optional)

Other

• Nonstick cooking spray

Mix together dry ingredients completely, then form a well and whisk the wet ingredients into the dry. Once batter is fully mixed, heat a very small nonstick skillet over medium heat. (I use the one-egg size skillets, found mine at Home Goods.)

Using a shotglass measure out .75 ounces of batter. Spray cooking spray into pan and pour in batter. Swirl around until evenly spread on the bottom of the pan. Cover with a pan lid and let cook until top sets (about 30-45 seconds).

Using a heat-resistant spatula, pull up one edge of crepe and flip over. Heat until crepe slides around on pan and then transfer to a dish.

Continue the above steps until you've run out of batter. Using .75 ounces in the shot glass, I get approximately 7 small "crepes" or "pancakes" from this recipe.

Stats: 140 calories, 4g carbohydrates