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Strawberry Shortcake Protein Pancakes

Strawberry Shortcake Protein Pancakes

Strawberry shortcake protein pancakes with 30g protein, oat flour fluff, fresh strawberries, and a Greek yogurt cream topping in 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1.5 cups rolled oats blended into flour
  • 2 scoops vanilla protein powder about 50g
  • 1.5 tsp baking powder
  • 1/4 tsp kosher salt
  • 2 large eggs
  • 1 cup plain Greek yogurt divided
  • 1/2 cup milk of choice or as needed
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 tbsp neutral oil for the pan
  • 2 cups fresh strawberries hulled and sliced
  • 2 tbsp maple syrup for the strawberries
  • 1/2 tsp fresh lemon juice

Method
 

  1. **Macerate.** Toss strawberries with 2 tbsp maple syrup and lemon juice. Rest 10 minutes until juicy.
  2. **Blend.** Pulse oats in a blender 30 seconds into a fine flour. Add protein powder, baking powder, and salt.
  3. **Mix.** Whisk eggs, 1/2 cup Greek yogurt, milk, 1 tbsp maple syrup, and vanilla in a bowl. Fold in the dry mix until just combined. Add a splash more milk if too thick.
  4. **Cook.** Heat oil in a non stick skillet over medium low heat. Pour 1/4 cup batter per pancake. Cook 3 minutes until the edges set and bubbles pop. Flip and cook 2 minutes more.
  5. **Cream.** Stir the remaining 1/2 cup Greek yogurt with 1 tsp maple syrup until smooth and pourable.
  6. **Stack.** Plate 3 pancakes per serving. Spoon strawberries with their juice over the stack. Drizzle the yogurt cream on top.

Notes

Blend rolled oats into oat flour fresh for the fluffiest pancakes. Use full fat or 2 percent Greek yogurt. Nonfat yogurt makes the batter watery. Pick a vanilla protein powder that bakes clean. Whey or whey casein blend works best.