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Mix the flour, protein powder, baking powder and salt together in a bowl.
Add the maple syrup or sweetener of choice if using, then slowly add the water, mixing until “just mixed.” It should be a little lumpy and quite thick but still pourable. Add a little extra water if needed.
Allow the batter to rest while you heat a pan over low to medium heat. Use a little cooking spray or a good non-stick pan and scoop about 1/4 cup of the batter onto the pan for each pancake.
Cook until bubbles start to appear and the edges of each pancake look dry and firm. Flip and cook for 1-2 more minutes.
Enjoy right away with your favorite pancake toppings. Leftovers can be stored in the fridge or freezer and reheated as needed.