1. Preheat the oven to 375 degrees Fahrenheit. Then whisk together the first nine ingredients, skim milk through Splenda in a bowl. Slowly whisk in the whole wheat flour and protein powder until it's combined.
2. Spray a non-stick bundt cake pan with buttery cooking spray and set aside.
3. With an electric mixer, beat the six egg whites together in a separate glass or metal bowl until they start to form firm peaks.
4. Gently fold the whipped egg whites into the pancake batter bowl and stir lightly, until just combined. DO NOT OVERMIX.
5. Pour the mixture into the bundt pan, put it in the preheated oven and cook for 25 to 28 minutes, until the top is nicely browned. (While the pancake is cooking you should make the maple cream syrup.)
6. When the pancake is done, remove from the oven and allow to cool for five minutes. The pancake will deflate a little while cooling. Then dump the pancake onto a serving dish and cut into four pieces.
Maple Cream Syrup
7. Combine the five cream syrup ingredients together in a small non-stick sauce pan. Turn the heat up to medium high and bring to a light boil while stirring continuously. Once it's boiling, remove from the heat and set aside. When the pancakes are done, pour 3.5 tablespoons of the syrup over each serving.

Yield: 4 Servings of pancakes
Yield: 4 Servings of maple cream syrup / 3.5 tablespoons of syrup per pancake