1. In a small bowl stir together the protein powder and baking powder. In another small bowl stir together the remaining pancake ingredients. Combine the wet and dry ingredients together, stirring with a fork, and set aside.

2. In a small saucepan combine the syrup ingredients and bring to a simmer over medium heat. Cook, stirring often, until strawberries soften and form a syrup. Set aside and keep warm.

3. Heat a nonstick pan or griddle and lightly oil to prevent sticking. Divide the mixture into 4 pancake mounds and cook until golden on both sides, turning when bubbles appear around the edges. Serve immediately with the strawberry syrup on top.

M1 Caution Modification: Replace the oil in the pancake recipe with the same amount of melted butter.

M2/Life Modification: Add a tablespoon of strawberry jam, no-sugar-added, to the syrup when cooking.