Strawberries and Cream Protein Pancakes
Fluffy, protein-packed pancakes infused with the sweetness of strawberries and creamy yogurt, perfect for starting your day on a delicious note.
Ingredients
Dry Ingredients
- 1/4 cup oat flour Adds a subtle nuttiness and delicate texture.
- 1 scoop whey/casein blend protein powder Provides a rich, creamy flavor.
- 1 tablespoon cornstarch Ensures the pancakes turn out light and fluffy.
- 1/4 teaspoon baking powder Helps the pancakes rise perfectly.
Wet Ingredients
- 1/4 cup liquid egg whites Adds moisture and richness without extra fat.
- 1/3 cup fat-free Greek yogurt Creamy and tangy, adds a lovely texture.
- 1-2 tablespoons water Adjusts the batter consistency.
- 3 drops red food coloring For a fun and festive pink hue.
Add-ins & Toppings
- 1/2 tablespoon white chocolate chips Sweet, creamy morsels that will melt.
- 1 fresh strawberry Sliced for enhancement.
- to taste fat-free whipped cream Optional, adds a luxurious touch.
- to taste light pancake syrup Optional, for a sweet drizzle.
Instructions
Preparation
- In a mixing bowl, combine all the dry ingredients except the white chocolate chips: oat flour, protein powder, cornstarch, and baking powder. Whisk until well mixed.
- Pour the wet ingredients into the bowl with the dry mixture: liquid egg whites, Greek yogurt, water, and red food coloring. Mix gently until just combined.
Cooking
- Heat a nonstick pan or griddle over medium heat. Ensure the pan is properly heated.
- Pour about 1/4 cup of batter onto the heated pan for each pancake. Cook for 1-2 minutes until bubbles form on the surface.
- Flip the pancakes and cook for another 1-2 minutes until golden brown. Transfer cooked pancakes to a plate.
- Sprinkle white chocolate chips over the pancakes while still warm. Top with sliced fresh strawberry and whipped cream if desired.
Serving
- Serve pancakes while still warm for the best flavor and texture.
Notes
Make sure to use a nonstick skillet or griddle to prevent sticking. Adjust water for desired batter consistency.