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Strawberries and Cream Protein Pancakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 73 reviews
  • Author: Emily
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 4 pancakes 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Fat

Description

Strawberries and Cream Protein Pancakes are a delicious and nutritious breakfast option featuring oat flour, a whey/casein protein blend, and fat-free Greek yogurt for a creamy texture. These pancakes are lightly pink from a touch of red food coloring and topped with white chocolate chips, fresh strawberries, fat-free whipped cream, and light syrup, making them a perfect protein-packed treat to start your day.

Ingredients

Scale

Dry Ingredients

  • 1/4 cup Oat flour (20g)
  • 1 scoop Whey / Casein blend (30g)
  • 1 tbsp Cornstarch (9g)
  • 1/4 tsp Baking powder (1g)

Wet Ingredients

  • 1/4 cup Liquid egg whites (60g)
  • 1/3 cup Fat free Greek yogurt (75g)
  • 1-2 tbsp Water (25g)
  • 3 drops Red food coloring

Additional Ingredients

  • 1/2 tbsp White chocolate chips (7g)
  • 1 Strawberry

Optional Toppings

  • Fat free whipped cream
  • Light pancake syrup

Instructions

  1. Combine Dry Ingredients: In a mixing bowl, combine oat flour, whey/casein protein powder, cornstarch, and baking powder. Exclude the white chocolate chips at this stage to prevent burning later.
  2. Add Wet Ingredients: Pour liquid egg whites, fat-free Greek yogurt, water, and red food coloring into the dry ingredients. Mix gently until just combined. Avoid overmixing to ensure the pancakes stay tender and not tough.
  3. Heat Pan: Preheat a nonstick pan over medium heat, ensuring even heat distribution for perfect cooking.
  4. Cook Pancakes: Pour about 1/4 cup of batter per pancake onto the pan. Cook each side for 1-2 minutes until bubbles form on the surface and do not fill in with batter, indicating it’s ready to flip.
  5. Add Toppings and Serve: After removing the pancakes from the skillet, sprinkle white chocolate chips on top, add sliced fresh strawberries, fat-free whipped cream, and a drizzle of light syrup. Serve immediately for best taste and texture.

Notes

  • Use a whey/casein blend or pure casein protein powder. Pure whey protein is too dry and alters the texture negatively.
  • Flip the pancakes when bubbles start forming and don’t fill in with batter.
  • The pink color may fade once cooked; this is normal and does not affect flavor.
  • Do not mix white chocolate chips into the batter before cooking as they will burn and turn black.

Nutrition

  • Serving Size: 1 pancake
  • Calories: 110
  • Sugar: 3g
  • Sodium: 120mg
  • Fat: 1.5g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 0.8g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 2g
  • Protein: 12g
  • Cholesterol: 5mg

Find it online: https://emilyquickdinners.com/strawberries-and-cream-protein-pancakes-recipe/