Strawberries and Cream Protein Pancakes
Delightful pancakes bursting with fresh strawberries and enveloped in a protein-filled batter, perfect for breakfast or a special treat.
Ingredients
Dry Mixture
- 1 cup oats (ground into flour) Use a smooth, creamy oat flour as the base for a wholesome texture.
- 1 scoop vanilla protein powder Choose a quality protein powder that complements the sweet and aromatic notes.
- 1 teaspoon baking powder This ingredient will puff your pancakes, making them light and fluffy.
- 1/2 teaspoon salt Elevates all the flavors for a perfect finish.
Wet Mixture
- 1 banana mashed Adds moisture and richness to the batter.
- 1 cup milk (or dairy-free alternative) Opt for creamy almond milk or whole milk for enhanced flavor.
- 1/2 teaspoon vanilla extract Adds a warm and inviting aroma.
Fruits
- 1/2 cup strawberries (chopped) Fresh strawberries lend a fruity sweetness and beautiful color.
Instructions
Preparation
- In a bowl, mix the oat flour, protein powder, baking powder, and salt to create a dry mixture.
- In another bowl, combine the mashed banana, milk, and vanilla extract to form a creamy blend.
- Slowly mix the wet ingredients into the dry ingredients until just combined; avoid over-mixing.
- Gently fold in the chopped strawberries.
Cooking
- Preheat a non-stick skillet over medium heat.
- Pour in the batter to form pancakes, cooking until bubbles form on the surface.
- Carefully flip the pancakes and cook until golden brown on the other side.
- Serve warm with additional strawberries and cream if desired.
Notes
Use fresh, ripe strawberries for optimal flavor. Preheat the skillet before pouring in the batter for even cooking. Don’t over-mix the batter to keep pancakes fluffy. Keep pancakes warm in an oven set to low heat while cooking the rest.