In a mixing bowl, stir the milk and egg together and add the flax seed meal, salt, baking powder, honey and whole-wheat pastry flour until smooth.
Heat the grapeseed oil in a pan over medium heat, then ladle 1/2 cup of the mixture into the pan. As the bubbles form on the top of the cake, sprinkle with pieces of the chopped protein bar. Flip the cake and cook until golden brown. Repeat process three more times to make four medium-large pancakes.
Toss the sliced strawberries with stevia and pile on top of the pancakes.
From "Fit Fuel: A Chef's Guide to Eating Well, Getting Fit and Living Your Best Life" by Robert Irvine, © Irvine Products, LLC 2015. Recipe provided courtesy of Robert Irvine. All rights reserved.
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