Are you ready to elevate your breakfast game with a delicious twist on a classic favorite? Introducing the Strawberry Shortcake Protein Pancakes—a mouthwatering fusion of fluffy pancakes and the sweet, juicy goodness of fresh strawberries! Perfect for anyone looking to indulge without the guilt, this recipe combines wholesome ingredients that pack a protein punch while tantalizing your taste buds. In just 30 minutes, you can whip up a delightful breakfast that not only satisfies your cravings but also fuels your day. Dive into this irresistible recipe and discover how easy it is to enjoy a healthy yet decadent morning treat!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 1 cup rolled oats
- 1 scoop vanilla protein powder
- 1 cup almond milk
- 1 tsp baking powder
- 1 cup fresh strawberries, sliced
- Maple syrup for serving
Instructions
- Place rolled oats in a blender or food processor and pulse until they become a fine flour-like consistency.
- Add vanilla protein powder, almond milk, and baking powder to the ground oats. Blend until a smooth, uniform batter forms with no lumps.
- Let the batter rest for 3-5 minutes to allow the oats to absorb the liquid and thicken slightly.
- Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with cooking spray or a small amount of butter.
- Pour approximately ¼ cup of batter for each pancake onto the heated surface, leaving space between each pancake.
- Cook for 2-3 minutes until small bubbles form on the surface and the edges start to look dry.
- Carefully flip the pancake and cook the other side for an additional 1-2 minutes until golden brown.
- Repeat with remaining batter, adjusting heat as needed to prevent burning.
- Stack pancakes on plates and top generously with freshly sliced strawberries.
- Drizzle with maple syrup just before serving for added sweetness.
- Serve warm and enjoy your protein-packed strawberry shortcake pancakes!
Tips
- Blend to Perfection: Make sure to blend the oats thoroughly until they reach a fine flour-like consistency. This will ensure your pancakes have a smooth texture without any gritty bits.
- Rest the Batter: Allowing the batter to rest for 3-5 minutes is crucial. This step helps the oats absorb the liquid and thickens the batter, resulting in fluffier pancakes.
- Temperature Control: Cooking your pancakes on medium-low heat is key. This allows them to cook evenly without burning. If you notice them browning too quickly, lower the heat slightly.
- Bubbles are Your Friend: Keep an eye on the surface of the pancakes. When small bubbles form and the edges appear dry, it’s time to flip! This ensures a perfect golden-brown finish.
- Customize Your Toppings: While fresh strawberries and maple syrup are delicious, feel free to get creative! Add a dollop of Greek yogurt, a sprinkle of nuts, or a drizzle of honey for an extra flavor boost.
- Make it Ahead: If you're short on time, you can prepare the batter the night before and store it in the fridge. Just give it a quick stir before cooking in the morning!
- Double the Batch: These pancakes freeze well! Make a double batch and freeze the extras for a quick and healthy breakfast option on busy mornings.Enjoy your cooking adventure with these Strawberry Shortcake Protein Pancakes, and savor every bite of this delightful breakfast treat!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 25g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 20mg
