Strawberry
Protein Pancakes
Servings
8-10
Ready In:
15-30 minutes
Good For:
Breakfast
About this Recipe
Light, fluffy and gluten-free, these Strawberry Protein Pancakes are the perfect way to start your day and get your protein in too! Made with some of our Sweet and Juicy Strawberries!
INGREDIENTS:
- 1 cup of Bob’s Red Mill Gluten-Free Oat Flour
- 1/2 cup Vanilla Protein Powder
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1 cup Almond Milk
- 1 Large Egg
- 1 Tablespoon Honey
- 1 teaspoon Morton & Bassett Vanilla Extract
- 1 cup Fresh Strawberries (sliced)
- Coconut Oil or Cooking Spray (for greasing the pan)
Step 1
In a large mixing bowl, whisk together the oat flour, protein powder, baking powder, and salt.
Step 2
In a separate bowl, whisk together the almond milk, egg, honey, and vanilla extract until well combined.
Step 3
Pour the wet ingredients into the dry ingredietns and stir until just combined. Avoid over-mixing; some lumps are okay.
Step 4
Gently fold in the sliced strawberries.
Step 5
Heat a non-stick skillet or griddle over medium heat. Lightly grease the pan with coconut oil or cooking spray.
Step 6
Spoon about 1/4 cup of the pancake batter onto the hot skillet for each pancake. Cook until bubbles start to form on the surface (approximately 2-3 minutes).
Step 7
Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown.
Step 8
Remove the pancakes from the pan and repeat the process with the remaining batter.
Step 9
Serve hot, topped with additional fresh strawberry slices and a drizzle of pure maple syrup or honey if desired.
Step 10
Stack pancakes and top with fresh sliced strawberries. Drizzle with pure maple syrup or honey (optional).
NOTE:
Adjust the cooking time and heat as needed, as stoves and skillets may vary.
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