Go Back
- 1 cup rolled oats (processed into flour) - 1 scoop vanilla protein powder - 1 cup buttermilk (or plant-based milk) - 1 tablespoon honey or maple syrup for sweetness - Greek yogurt or whipped cream for topping - Additional fruits or toppings These ingredients create a healthy and tasty dish. The rolled oats give a nice texture when processed into flour. They provide fiber and nutrients. Vanilla protein powder adds protein, making the pancakes filling and satisfying. Buttermilk or plant-based milk keeps the pancakes moist and fluffy. You can sweeten the pancakes with honey or maple syrup if you like. Greek yogurt or whipped cream makes a great topping. They add creaminess and flavor. You can also add more fruits or toppings for extra fun. Sliced bananas, blueberries, or nuts can be great choices. Feel free to mix and match these ingredients. Make the pancakes your own! {{ingredient_image_1}} To make oat flour, take 1 cup of rolled oats. Place them in a blender or food processor. Blend until the oats look like flour. This will take about 30 seconds. You want a fine texture for the best pancakes. In a large bowl, mix the oat flour, 1 scoop of vanilla protein powder, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Use a whisk to combine everything well. This step helps the pancakes rise and adds flavor. In another bowl, whisk together 1 cup of buttermilk, 1 large egg, 1 tablespoon of honey or maple syrup, and 1 teaspoon of vanilla extract. Make sure all the wet ingredients blend together smoothly. This mixture gives the pancakes their creamy texture. Heat a non-stick skillet over medium heat. Lightly grease it with cooking spray or butter. Pour about 1/4 cup of batter for each pancake. Cook for 2-3 minutes, until bubbles form on top. Then, flip the pancakes and cook for another 1-2 minutes. They should be golden brown. Serve them stacked high with Greek yogurt or whipped cream and fresh strawberries on top. To get the best pancake texture, you must not overmix the batter. Overmixing makes the pancakes tough and chewy. Mix just until the dry and wet ingredients are combined. It’s okay if there are lumps! To prevent sticking on the skillet, use a non-stick pan or griddle. Heat your skillet on medium. Lightly grease it with cooking spray or a small amount of butter. This keeps pancakes from sticking and makes flipping easy. When serving your pancakes, stack them high for a beautiful look. Use a plate that contrasts with the pancakes’ colors. Drizzle honey or maple syrup over the top. Add fresh strawberry slices around the stack. This gives a pop of color and makes the dish more inviting. If you want alternatives to honey or maple syrup, try agave nectar or coconut sugar. These sweeteners can add a unique taste. You can also use mashed bananas for natural sweetness. They blend well into the batter and add flavor without extra sugar. Pro Tips Use Fresh Strawberries: Fresh strawberries will provide the best flavor and texture. If they’re out of season, consider using frozen strawberries, but make sure to thaw and drain them before adding to the batter. Perfect Pancake Flip: Wait until bubbles form on the surface before flipping the pancakes. This ensures they are cooked through and helps maintain their fluffiness. Customize Your Protein: Feel free to experiment with different flavors of protein powder. Chocolate or strawberry protein powder can add a delicious twist to these pancakes. Make Ahead: You can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a good stir before cooking, as it may thicken while sitting. {{image_2}} You can make these pancakes fit many diets. For a gluten-free option, use almond flour or coconut flour instead of oat flour. These flours change the flavor and texture a bit, but they still taste great. If you want a vegan recipe, swap the egg for a flaxseed meal mix. Just mix one tablespoon of flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. You can also use plant-based milk like almond or oat milk instead of buttermilk. These changes keep the pancakes tasty and fit your diet. If you want to mix things up, add other fruits to the batter. Blueberries, raspberries, or bananas work well. Just chop them into small pieces and fold them into the batter like you did with the strawberries. You can even add a pinch of cinnamon or nutmeg for some warmth. These small changes can make your pancakes exciting and fresh. Need more protein? You can easily boost the protein in these pancakes. Add a second scoop of protein powder to the mix. You can also mix in some Greek yogurt into the batter. This not only adds protein but also gives your pancakes a creamy texture. Another option is to top your pancakes with cottage cheese or a scoop of nut butter. These additions make your meal more filling and nutritious. To keep leftover pancakes fresh, cool them first. Then, stack them with parchment paper in between. Place the stack in an airtight container. You can refrigerate them for up to three days. If you want to store them longer, freeze them. Wrap each pancake in plastic wrap and place them in a freezer bag. They can last for up to two months in the freezer. When it’s time to enjoy your pancakes again, you can reheat them easily. For the best texture, use the microwave or a skillet. If using a microwave, place a pancake on a plate. Heat it for about 20-30 seconds. Check if it's warm enough, and repeat if needed. If using a skillet, heat it on low. Add a tiny bit of butter and warm each side for about 1-2 minutes. This keeps them soft and tasty. For storing pancakes, choose the right containers. Use airtight containers to keep them fresh. Glass or plastic containers work well. If you freeze them, use freezer-safe bags. Make sure to squeeze out as much air as possible. This prevents freezer burn and keeps your pancakes delicious. You can make these pancakes gluten-free by using gluten-free flour. Some good options are: - Almond flour - Coconut flour - Gluten-free all-purpose flour blend When using these flours, keep in mind that they may absorb moisture differently. You might need to adjust the amount of liquid in your batter to get the right texture. Yes, you can use frozen strawberries. Here are some best practices for using them: - Thaw the strawberries before adding them to the batter. - Drain excess liquid to avoid a soggy pancake. - Chop them into smaller pieces for even distribution. Using frozen strawberries can still give you that sweet, fruity flavor without losing texture. If you don't have protein powder, try these substitutes: - Greek yogurt: Adds protein and creaminess. - Silken tofu: Blend it into the batter for extra protein. - Oat flour: While it won’t add as much protein, it helps keep the pancakes fluffy. These options can help you stay on track with your protein needs while keeping your pancakes delicious. In this article, we explored how to make delicious strawberries and cream protein pancakes. We covered the main ingredients, like oat flour and protein powder, along with optional sweeteners and toppings. You learned step-by-step instructions for preparing, mixing, and cooking the pancakes. We shared tips for the best texture and serving ideas, including variations for different diets. Finally, we discussed storage and reheating methods. These pancakes are tasty and healthy, making breakfast fun for everyone. Enjoy your cooking!

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 250 kcal

Ingredients
  

  • 1 cup rolled oats (processed 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 cup fresh strawberries, diced
  • 1 teaspoon vanilla extract
  • to taste Greek yogurt or whipped cream for topping

Instructions
 

  • Begin by processing the rolled oats in a blender or food processor until they resemble a flour-like consistency.
  • In a large mixing bowl, combine the oat flour, protein powder, baking powder, and salt. Whisk them together to ensure all dry ingredients are well mixed.
  • In another bowl, whisk together the buttermilk, egg, honey (or maple syrup), and vanilla extract until combined.
  • Pour the wet ingredients into the dry mixture. Stir until just combined, then gently fold in the diced strawberries. Avoid overmixing; lumps are okay.
  • Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or a touch of butter.
  • Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook for about 2-3 minutes or until bubbles form on the surface and the edges look set.
  • Carefully flip the pancakes and cook for an additional 1-2 minutes until golden brown on both sides. Repeat with the remaining batter, adjusting the heat as necessary to avoid burning.
  • Stack the pancakes on a plate and top with a dollop of Greek yogurt or whipped cream for a creamy finish. Add additional sliced strawberries for garnish if desired.

Notes

Serve pancakes stacked high with a drizzle of honey or maple syrup on top and a scattering of fresh strawberries around the plate for vibrant color.
Keyword breakfast, healthy, pancakes, protein, strawberries