YOUR SOLIN GENERATED RECIPE
Strawberry Protein Pancakes with Crushed Gluten Free Cracker
Pan-seared pancakes made with egg whites and protein isolate, topped with fresh strawberries and a salty-sweet cracker crunch.
INGREDIENTS
1 cup Liquid Egg Whites
20 grams Whey Protein Isolate
50 grams Fresh Strawberries
1 Gluten-Free Cracker
PREPARATION
Whisk the liquid egg whites and whey protein isolate in a bowl until smooth and slightly frothy.
Heat a non-stick skillet over medium-low heat and cook the batter in small circles for two minutes per side.
Slice the fresh strawberries and crush the gluten-free cracker into small crumbles.
Top the warm pancakes with the berries and cracker bits for a satisfying finish.