Strawberry Shortcake Protein Pancakes
Delightfully fluffy pancakes packed with protein and topped with fresh strawberries, perfect for a healthy breakfast.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Cooking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 6 egg whites
- 1 cup strawberries (fresh or frozen, chopped)
- 1/4 cup oat bran (or sub oat flour)
- 1/4 cup raw buckwheat flour (or sub oat flour or almond flour)
- 1/8 teaspoon baking soda
- 1/8 teaspoon sea salt
- 1 teaspoon honey (only necessary if strawberries aren’t sweet)
- 4–6 strawberries (sliced, topping)
- Nut butter or coconut whipped cream (topping)
Instructions
- Add egg whites, chopped strawberries, oat bran, buckwheat flour, baking soda, and salt to a blender. Pulse 5-6 times, until ingredients are just combined.
- Spray a frying pan with coconut oil or other cooking spray. The pancakes will spread out, so using a smaller pan works well.
- Cook on low, covered, for 5-7 minutes, until bubbles appear on the top of the pancake.
- Flip over, and cook for another 1-2 minutes.
- Top with berries, nut butter, or coconut whipped cream. Enjoy your gorgeous stack!
Notes
For best results, avoid over-blending the batter and cook on low heat to prevent burning.
Nutrition
- Serving Size: 1 stack (about 4 pancakes)
- Calories: 220
- Sugar: 5g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 0mg