When you think of breakfast, how often do the words “healthy” and “delicious” come to mind? With just a little creativity, you can have both on your plate. Enter Strawberry Shortcake Protein Pancakes! This delightfully fluffy breakfast not only tastes good but also packs in a whopping 22 grams of protein per serving. Imagine waking up to the sweet scent of strawberries mingling with the buttery aroma of pancakes, it’s the kind of morning you deserve.

Strawberry Shortcake Protein Pancakes

Print Recipe

Delightfully fluffy pancakes packed with protein and topped with fresh strawberries, perfect for a healthy breakfast.

Author: amanda-miller
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)

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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

Why Strawberry Shortcake Protein Pancakes Are a Game Changer

These pancakes are more than just a culinary treat; they’re a savvy way to kickstart your day. With the perfect balance of protein, fiber, and yumminess, you’ll feel satisfied without those pesky post-breakfast cravings nagging at you. The best part? They come together in under 30 minutes, making them a perfect breakfast for busy weekdays or leisurely weekends.

Ingredient Breakdown

6 egg whites: These are your protein-packed base that keeps the pancakes light and airy.
1 cup strawberries (fresh or frozen, chopped): Adds natural sweetness and a burst of flavor.
1/4 cup oat bran (or sub oat flour): Provides fiber while keeping the pancakes hearty.
1/4 cup raw buckwheat flour (or sub oat flour or almond flour): Wheat-free, gluten-friendly option that enhances texture.
1/8 teaspoon baking soda: Helps the pancakes rise to fluffy perfection.
1/8 teaspoon sea salt: Just a pinch to enhance all those delicious flavors.
1 teaspoon honey (only necessary if strawberries aren’t sweet): An optional add-in that balances the tartness of strawberries.
4-6 strawberries (sliced, topping): More strawberry goodness to add on top!
Nut butter or coconut whipped cream (topping): For that finishing touch to elevate your pancakes.

Let’s Cook

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. Tip: Don’t over-blend; a few lumps are okay!
Spray a frying pan with coconut oil or other cooking spray. The pancakes will spread out, so using a smaller pan works well. Tip: Keeping the heat low ensures even cooking and prevents burning.
Cook on low, covered, for 5-7 minutes, until bubbles appear on the top of the pancake. Tip: If unsure, a gentle poke with a spatula should tell you if they’re set.
Flip over, and cook for another 1-2 minutes. Tip: A quick toss of the wrist can make flipping smoother if you’re feeling adventurous.
Top with berries, nut butter, or coconut whipped cream. Enjoy your gorgeous stack!

Nutrition Breakdown

A serving of these strawberry shortcake protein pancakes contains approximately:

Serving Size: 1 stack (about 4 pancakes)
Calories: 220
Protein: 22g
Carbs: 30g
Fat: 6g
Fiber: 5g

With a lovely dose of antioxidants from strawberries and protein to keep you energized, these pancakes are a wholesome way to start your day.

Perfect Pairings

What completes your pancake experience? Slide a side of Greek yogurt along for a creamy contrast, or whip up some fresh orange juice for a zesty kick. These pancakes shine bright during summer brunches but can easily be enjoyed year-round. Consider a cozy winter addition by serving them with warm cinnamon apples!

How to Store It Right

If you have any extra pancakes, you can store them in an airtight container in the fridge for up to 3 days. For longer storage, stack them between sheets of parchment paper and freeze for up to a month. When you’re ready to eat, simply reheat them in a toaster or microwave until warm. To keep them fresh even longer, a quick spritz of coconut oil can help prevent drying out.

Pro Tips

Use a good non-stick pan: It prevents sticking and contributes to even cooking.
Experiment with mix-ins: Adding some chia seeds or chopped nuts can lend even more texture.
Adjust sweetness: If you’re a sweet tooth, try adding a dash more honey or a sprinkle of powdered sugar on top.
Batch cooking: Make a large batch and freeze for quick breakfasts.
Make them savory: Swap strawberries for cooked spinach and add feta for a twist!

Flavor Experiments

Seasonal Twist: Incorporate fresh blueberries or peaches depending on the season.
Gourmet Option: Serve with a drizzle of maple syrup and a sprinkle of cinnamon for an upscale breakfast experience.
Playful Version: Add some chocolate chips to the batter for a fun dessert-like treat.

Learn From My Mistakes

Over-blending: This leads to dense, rubbery pancakes. Remember, a little lumpiness is okay!
High heat: Beware of burning on the outside while the inside remains raw. Low and slow is your best friend.
Too thick batter: If your batter is incredibly thick, add a splash of milk or water to loosen it up.
Not spraying the pan: Your pancakes will stick, and no one wants that. A generous spray ensures they lift right off!
Skipping toppings: Don’t underestimate the power of garnishes; they enhance the visual appeal and flavor immensely.

What to Do with Leftovers

Pancake sandwiches: Spread some nut butter in between two pancakes for a grab-and-go breakfast.
Pancake bites: Cut up leftover pancakes into bite-sized pieces, toss them into a blender with yogurt, and create a delicious smoothie.
Layered parfait: Alternate layers of pancake pieces, yogurt, and sliced strawberries in a jar for a beautiful breakfast parfait.

Quick Questions

Can I use whole eggs instead of just egg whites in the pancakes? Absolutely! Whole eggs will add richness and moisture, just be prepared for a slightly denser pancake.

Can I make these pancakes ahead of time? Yes! You can prep the batter in advance or even cook the pancakes and store them in the fridge or freezer for quick meals later.

Are these pancakes gluten-free? Yes, using buckwheat flour or a gluten-free flour blend makes them a delightful option for gluten-sensitive folks!

What’s the best way to reheat these pancakes? For the best result, reheat the pancakes in a toaster or on a skillet for that freshly cooked taste!