Strawberry Protein Pancakes
These pancakes are gluten free serve 4 people and contain 21 g protein, 25 g carbs, 3.5 g fat per serving
· ¼ cup Oat Flour
· 2 scoop level-1 Strawberry Milkshake
· 6 ounce Egg Whites
· 8 ounce Cashew Milk
· ¾ cup Gluten Free Flour
· 1 tabelspoon Chia Seeds
· 1 teaspoon Sugar
· 1 teaspoon Stevia
· 1/2 scoop 1st Phorm Ignition
· 1 scoop Level-1 Strawberry Milkshake
· 2 tablespoons Low Fat Cream Cheese
· 2 tablespoons Water
o Serves 3 10 g carbs, 9 g protein, 2 g fat
Step 1- Make the Batter
Combine all ingredients except the egg whites in a medium mixing bowl and combine. In a separate mixing bowl whip the egg whites until foamy, about 3 minutes. Gently fold the egg whites into the batter and set aside.
Chefs tip-While making the frosting preheat your non-stick pan.
Step 2- Make the Frosting
Combine all ingredients and mix until well incorporated. Reserve in bowl or place into a piping bag for easy topping.
Step 3- Make the pancakes
Use a 1/4 cup scoop to portion pancakes into a non-stick skillet over medium heat. Wait until you see bubbles forming on top of the batter and flip with a spatula. Cook an additional 30-60 seconds and remove from pan. Repeat 7 more times until you have no more batter.
Step 4- Put it Together
Stack up 2-3 pancakes and top with a large dollop of cream cheese frosting. Then top with your favorite fruits and a bit of maple syrup.
Until Next Time,
Chef Josh Charles