Imagine starting your day with a stack of fluffy, protein-packed pancakes topped with fresh strawberries and a dollop of creamy yogurt. These Strawberries and Cream Protein Pancakes aren’t just a treat for your taste buds—they’re the perfect balance of indulgence and nutrition to fuel your morning.
I developed this recipe after years of trying to find that sweet spot between a satisfying breakfast and one that wouldn’t leave me hungry an hour later. The protein boost keeps you full longer, while the strawberries add natural sweetness and a burst of vitamin C to brighten your morning.
Why You’ll Love This
- Protein-packed (20g per serving) to keep you satisfied until lunch
- Quick to prepare—ready in just 20 minutes of active cooking time
- Naturally sweetened with fresh strawberries (less added sugar needed)
- Kid-friendly but sophisticated enough for adults
- Freezer-friendly for busy weekday mornings
Ingredients
- 1/4 cup oat flour (20g)
- 1 scoop whey/casein blend protein powder (30g)
- 1 tablespoon cornstarch (9g)
- 1/4 teaspoon baking powder (1g)
- 1/4 cup liquid egg whites (60g)
- 1/3 cup fat-free Greek yogurt (75g)
- 1-2 tablespoons water (25g)
- 3 drops red food coloring
- 1/2 tablespoon white chocolate chips (7g)
- 1 fresh strawberry, sliced
- Fat-free whipped cream (optional)
- Light pancake syrup (optional)
Instructions
- In a mixing bowl, combine all the dry ingredients except the white chocolate chips: oat flour, protein powder (remember to use a whey/casein blend or just casein, not pure whey), cornstarch, and baking powder. Whisk them together until well mixed and no lumps remain.
- Pour all the wet ingredients into the bowl with the dry mixture: liquid egg whites, Greek yogurt, water, and red food coloring. Gently mix until just combined, being careful not to overmix. The batter should be smooth but still have some small lumps – overmixing will result in tough pancakes. The batter will have a pretty pink color from the food coloring.
- Heat a nonstick pan or griddle over medium heat. It’s important to use a good nonstick surface so the pancakes don’t stick, especially since this is a low-fat recipe. Let the pan heat up completely before adding the batter – a drop of water should sizzle when the pan is ready.
- Pour about 1/4 cup of batter onto the heated pan for each pancake. You should be able to make approximately 4 pancakes with this recipe. Cook for 1-2 minutes on the first side, until bubbles form on the surface and the edges start to look set. When the bubbles start to form and don’t fill in with batter, it’s time to flip the pancakes.
- Carefully flip each pancake and cook for another 1-2 minutes on the second side, until golden brown and cooked through. The pancakes will lose some of their pink hue on the top and bottom from cooking – this is completely normal. Transfer the cooked pancakes to a plate.
- Once the pancakes are on the serving plate, sprinkle the white chocolate chips over the top while the pancakes are still warm so they slightly melt. Do not add the chips to the batter or cook them with the pancakes, as they will burn and turn black. Top with sliced fresh strawberry, a dollop of fat-free whipped cream if desired, and a light drizzle of pancake syrup.
- Serve the pancakes while still warm for the best flavor and texture. The contrast between the warm pancakes, melty white chocolate chips, cool whipped cream, and fresh strawberries makes for a delicious protein-packed breakfast treat.
Tips & Variations
- For dairy-free pancakes, substitute almond milk and coconut yogurt
- Swap strawberries for any seasonal berries (blueberries and raspberries work beautifully)
- Add 1/2 teaspoon of lemon zest to the batter for a bright, citrusy note
- For extra protein, use unflavored protein powder and add 1/4 cup cottage cheese to the batter
- Make the batter the night before and refrigerate for an even quicker morning prep
- If pancakes are browning too quickly, reduce heat to medium-low
Serving Suggestions
These protein pancakes make a complete breakfast on their own, but for a more substantial meal, serve alongside scrambled eggs or a side of crispy turkey bacon. For a brunch spread, pair with a light spinach salad dressed with balsamic vinaigrette to balance the sweetness.
For an extra special touch, offer a variety of toppings in small bowls: toasted sliced almonds, chia seeds, a sprinkle of granola, or even a few dark chocolate chips for the kids (or chocolate-loving adults!).
Notes
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days
- To freeze, place cooled pancakes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag (keeps for up to 1 month)
- Reheat frozen pancakes in the toaster or microwave until warmed through
- Pancakes are done when they’re golden brown and spring back slightly when touched
FAQs
Can I use frozen strawberries instead of fresh?
Yes, but thaw and drain them first to prevent excess moisture in the batter. Reserve some fresh berries for topping if possible.
What type of protein powder works best?
Vanilla whey protein powder yields the fluffiest texture, but plant-based protein works too—just add an extra tablespoon of milk if the batter seems too thick.
Can I make these pancakes gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. The protein powder helps maintain structure even without gluten.
Why are my pancakes not fluffy?
Make sure your baking powder is fresh and avoid overmixing the batter. Let the batter rest for 5 minutes before cooking for maximum fluffiness.
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