Strawberry Protein Pancakes

These fluffy strawberry protein pancakes are a delicious way to get your protein and your pancake fix in the morning! Makes 8 small pancakes, 2 pancakes per serving.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 222kcal

Author Amee

Ingredients

¾ cup all-purpose flour *I used King Arthur gluten-free flour, but regular works great here, too
30 g unflavored protein powder *I've used Isopure and Naked Whey with great results
2 tsp baking powder
¼ tsp salt
¾ cup 2% Fairlife milk or milk of choice, room temperature
¼ cup plain Greek yogurt
1 large egg room temperature
1 tbsp butter melted and cooled (can also use avocado oil, or melted and cooled coconut oil)
1 tbsp pure maple syrup
1 cup fresh strawberries *measured whole then finely chopped
*optional add-in: 1 tbsp ground flaxseed or chia seeds for an added nutrition boost

Instructions

In a large bowl, whisk the flour, protein powder, baking powder, and salt until mixed.
In another small bowl, whisk together the milk, yogurt, egg, melted butter, and maple syrup. Pour the wet mixture into the dry mixture and stir until just combined. Gently fold in the finely chopped strawberries.
Heat a griddle or skillet over medium to medium-high heat and grease it with a generous amount of avocado oil spray (you can also use coconut oil, clarified butter, or ghee).
Using 1/4 cup of batter per pancake, drop the batter onto the hot griddle, leaving space between each pancake.
When pancakes start to bubble and lightly brown (3-4 minutes), flip and cook other side for 1-2 minutes.
Serve with pure maple syrup or sugar-free syrup, and more strawberries.

Notes

💡Meal Prep Tip: If you're making these pancakes for meal prep, I recommend swapping out the fresh strawberries in the batter for freeze-dried strawberries. Just place 1 ounce of freeze-dried strawberries into a mini food processor and process until ground. Stir the strawberry powder into the batter and cook as directed. This way, you'll get incredible strawberry flavor and a pancake that reheats beautifully. The fresh strawberries do add moisture to the batter, so that can affect the texture when reheated.

*It's important not to cook these pancakes on too high heat. You want the middle to set properly before the exterior gets too golden brown.

*See recipe notes section of the post for more helpful tips.

*Nutrition info is for a 2-pancake serving. You get 30 grams of protein in a 4-pancake stack. 💪

Nutrition