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Strawberry Protein Pancakes

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