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- 1 cup rolled oats (ground into flour) - 1 scoop vanilla protein powder - 1 teaspoon baking powder - 1/4 teaspoon salt - 1 cup buttermilk (or plant-based milk) - 1 large egg - 1 tablespoon honey or maple syrup - 1 teaspoon vanilla extract - 1 cup fresh strawberries, diced - Greek yogurt or whipped cream Making these pancakes is simple and fun. The main ingredients start with rolled oats. You can easily grind these into flour using a blender. This oat flour gives the pancakes a hearty texture. Next, we add a scoop of vanilla protein powder. This boosts the protein and makes these pancakes a great meal. A teaspoon of baking powder helps the pancakes rise. A little salt brings out all the flavors. Now, for the wet ingredients. You can use buttermilk or any plant-based milk you love. One large egg adds richness to the batter. Sweeten the mix with a tablespoon of honey or maple syrup. One teaspoon of vanilla extract gives the pancakes a lovely aroma. For toppings, fresh strawberries are a must! They add sweetness and color. You can also top your pancakes with Greek yogurt or whipped cream for a creamy finish. This blend of ingredients makes for a tasty and hearty breakfast. Enjoy every bite of these strawberries and cream protein pancakes! {{ingredient_image_2}} Start with rolled oats. Use a blender or food processor. Grind them until they turn into fine flour. This oat flour makes the pancakes special and healthy. In a large bowl, mix the oat flour, protein powder, baking powder, and salt. Use a whisk to blend these dry ingredients well. This step ensures your pancakes rise nicely during cooking. In another bowl, whisk together the buttermilk, egg, honey, and vanilla extract. Make sure the mixture is smooth and well-combined. This adds moisture and flavor to your pancakes. Pour the wet mixture into the dry ingredients. Stir gently until just combined. Some lumps are fine. Then, fold in the diced strawberries. This adds fresh flavor and sweetness to your pancakes. Heat a non-stick skillet over medium heat. Lightly grease it with cooking spray or a little butter. For each pancake, pour about 1/4 cup of batter onto the skillet. Cook for 2-3 minutes. Look for bubbles on the surface. The edges should look set. Carefully flip the pancakes and cook for 1-2 more minutes. Both sides should be golden brown. Adjust the heat if needed to avoid burning. Repeat this process until you finish all the batter. Stack the pancakes high on a plate. Top each stack with Greek yogurt or whipped cream for a creamy touch. You can also add extra sliced strawberries on top. This makes your pancakes look and taste even better! To make pancakes light and fluffy, avoid overmixing the batter. When you mix too much, pancakes can turn tough. Stir until just combined. You will have some lumps, and that's okay. Also, adjust cooking time and heat settings. Start with medium heat. If pancakes brown too quickly, lower the heat. Each stove is different, so watch closely. You can customize the sweetness of your pancakes. I like to use honey or maple syrup. Add more or less based on your taste. Remember, the strawberries add natural sweetness too. Taste the batter before cooking to find your perfect level. For a great presentation, stack pancakes neatly. Drizzle honey or maple syrup over the top. This adds a shiny look and extra flavor. Garnish with fresh strawberry slices around the plate. It makes your meal colorful and inviting. A beautiful plate makes the pancakes even more enjoyable! Pro Tips Use Fresh Strawberries: For the best flavor and texture, opt for fresh, ripe strawberries. They not only enhance the taste but also add vibrant color to your pancakes. Don’t Overmix the Batter: When combining the wet and dry ingredients, mix just until combined. A few lumps are okay; overmixing can lead to tough pancakes. Keep Them Warm: If you're making a large batch, keep the cooked pancakes warm in a low oven (about 200°F) while you finish cooking the rest. Customize Your Toppings: While Greek yogurt or whipped cream is delicious, feel free to experiment with toppings like nuts, seeds, or a sprinkle of cinnamon for added flavor. {{image_4}} You can switch strawberries for other fruits. Blueberries or bananas work great! They add a sweet twist. Try using ripe bananas for a natural sweetness. Blueberries give a juicy pop in every bite. Feel free to mix fruits too! If you want a dairy-free choice, use almond or coconut milk. They blend well with the other flavors. This keeps your pancakes light and tasty. Plus, it's a great option for those with lactose intolerance. Want more protein? Add nut butter to the batter! Almond or peanut butter gives a rich flavor and extra protein. Just a tablespoon will do the trick. It makes the pancakes even more filling and delicious. To keep your pancakes fresh, refrigerate them in an airtight container. They will stay good for up to 3 days. This helps maintain their nice texture and flavor. Want to store your pancakes for longer? You can freeze them! First, let the pancakes cool completely. Then, stack them with parchment paper between each one. Place the stack in a freezer-safe bag or container. They will keep well for up to 2 months. When you want to enjoy them, just take out as many as you need. To keep your pancakes fluffy when reheating, avoid using the microwave. Instead, try these methods: - Oven: Preheat the oven to 350°F (175°C). Place the pancakes on a baking sheet. Cover them with foil to keep them moist. Heat for about 10 minutes. - Skillet: Heat a non-stick skillet over low heat. Add a little butter or oil, then place the pancakes in the skillet. Flip them after about 1-2 minutes. This method keeps them soft and warm. - Toaster: You can also use a toaster for reheating. Just pop them in until warm. This method works well if you like a bit of crispiness on the outside. You can easily make these pancakes vegan. Replace the egg with a flax egg. To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes to thicken. For the buttermilk, use plant-based milk. Almond or oat milk works well. You can also add a splash of vinegar for a buttermilk flavor. This keeps your pancakes tasty and fluffy! To make your pancakes fluffier, use fresh baking powder. Ensure it is not expired. Also, do not overmix the batter. Mixing too much can make pancakes dense. Let the batter rest for a few minutes. This helps the baking powder create air bubbles. Finally, cook them on medium heat. This ensures the pancakes rise nicely and cook evenly. These pancakes pair well with many tasty sides. Fresh fruit like bananas or blueberries adds flavor. Serve them with a side of Greek yogurt for extra creaminess. Maple syrup drizzled on top is a must. For drinks, a glass of orange juice or a smoothie works great. You can also enjoy them with a cup of coffee or tea. These pancakes offer a healthy twist with oats and protein. You learned how to grind oats, mix ingredients, and cook perfectly fluffy pancakes. Remember, you can customize with different fruits or sweeteners. Enjoy them topped with Greek yogurt or cream. Store leftovers in the fridge or freeze for later. Experiment with variations to find your favorite. A few simple steps yield delicious results that satisfy your cravings. Now, it’s time to make your own and share this tasty treat!

Strawberries and Cream Protein Pancakes

Delicious pancakes made with rolled oats, protein powder, and fresh strawberries, topped with Greek yogurt or whipped cream.
Print Recipe Pin Recipe
Course Breakfast
Cuisine American
Servings 2
Calories 300 kcal

Ingredients
  

  • 1 cup rolled oats (ground into flour)
  • 1 scoop vanilla protein powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup buttermilk (or your choice of plant-based milk)
  • 1 large egg
  • 1 tablespoon honey or maple syrup
  • 1 cup fresh strawberries, diced
  • 1 teaspoon vanilla extract
  • to taste Greek yogurt or whipped cream for topping

Instructions
 

  • Start by grinding the rolled oats in a blender or food processor until they achieve a fine, flour-like texture. This will serve as the base of your pancakes.
  • In a large mixing bowl, combine the prepared oat flour, protein powder, baking powder, and salt. Use a whisk to blend these dry ingredients thoroughly, ensuring an even distribution.
  • In a separate bowl, whisk together the buttermilk, egg, honey (or maple syrup), and vanilla extract until fully combined and smooth.
  • Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined – it's perfectly fine for the batter to have some lumps. Carefully fold in the diced strawberries, taking care not to overmix.
  • Heat a non-stick skillet or griddle over medium heat, lightly greasing it with cooking spray or a small amount of butter to prevent sticking.
  • For each pancake, pour about 1/4 cup of batter onto the skillet. Cook for 2-3 minutes, watching for bubbles to form on the surface and the edges to appear set.
  • Using a spatula, carefully flip the pancakes and cook for an additional 1-2 minutes, or until both sides are golden brown. Adjust the heat as necessary to avoid burning, and repeat with the remaining batter.
  • Once cooked, stack the pancakes on a serving plate. Top each stack with a generous dollop of Greek yogurt or whipped cream for a creamy finish, and garnish with additional sliced strawberries for an extra burst of color and flavor.

Notes

Arrange the pancakes in a tall stack, drizzling honey or maple syrup over the top. Scatter fresh strawberry slices around the plate for an inviting presentation.
Keyword breakfast, pancakes, protein, strawberries