Description
Delicious and protein-packed Strawberries and Cream Protein Pancakes made with oat flour, whey-casein blend, and creamy Greek yogurt. These fluffy pink pancakes are perfect for a healthy breakfast or post-workout meal, topped with fresh strawberries, fat-free whipped cream, and a touch of light syrup.
Ingredients
Scale
Dry Ingredients
- 1/4 cup Oat flour (20g)
- 1 scoop Whey / Casein blend protein powder (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
Add-ins & Garnishes
- 1/2 tbsp White chocolate chips (7g)
- 1 Strawberry, sliced
- Optional: Fat free whipped cream
- Optional: Light pancake syrup
Instructions
- Prepare dry ingredients: In a mixing bowl, combine oat flour, whey-casein protein powder, cornstarch, and baking powder. Mix well to evenly distribute all dry components.
- Add wet ingredients: Pour liquid egg whites, fat free Greek yogurt, water, and red food coloring into the dry ingredients. Gently fold together until just combined, being careful not to overmix to avoid tough pancakes. Do not add white chocolate chips at this stage.
- Heat skillet: Place a nonstick pan over medium heat and allow it to warm thoroughly.
- Cook pancakes: Pour about 1/4 cup of batter per pancake onto the heated pan. Cook for 1-2 minutes until bubbles start to form on the surface and don’t fill in with batter. Flip carefully and cook the other side for an additional 1-2 minutes until cooked through and golden.
- Add toppings: Remove pancakes from the pan. Immediately sprinkle white chocolate chips on top so they gently melt. Garnish with sliced strawberries, a dollop of fat free whipped cream, and a drizzle of light pancake syrup if desired.
Notes
- Use a whey-casein blend or just casein protein powder; using only whey can make the pancakes too dry.
- Flip pancakes when bubbles form on the surface and remain open, not filling back with batter.
- It’s normal for the pancakes to lose some of their pink color during cooking.
- 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: 1g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 0mg
