Strawberry & Cream Protein Pancakes

To make strawberry and cream protein pancakes with sourdough discard, start by mixing your dry ingredients, including protein powder, almond flour, baking powder, baking soda, vanilla extract, cinnamon, salt, and dragon fruit powder in one bowl. In another bowl, combine the wet ingredients: sourdough discard, mashed strawberries, strawberry Greek yogurt, egg, and almond milk. Gradually mix the wet ingredients into the dry ingredients until just combined. Cook the pancakes on a medium heat skillet until bubbles form, then flip and cook until done.

Yes, you can substitute almond flour in the strawberry and cream protein pancakes. If you're looking for a gluten-free option, you can use oat flour or coconut flour. However, keep in mind that the texture may vary slightly, so you may need to adjust the liquid ingredients to achieve the right batter consistency.

To store leftover strawberry and cream protein pancakes, let them cool completely and then place them in an airtight container. You can refrigerate them for up to 3 days. For longer storage, freeze the pancakes by placing parchment paper between each pancake and then sealing them in a freezer-safe bag. They can be reheated in the microwave or toaster when you're ready to enjoy them again.

Strawberry and cream protein pancakes pair wonderfully with a variety of toppings. Consider drizzling them with strawberry puree or melted frozen strawberries for added sweetness. You can also top them with whipped cream, Greek yogurt, or a sprinkle of nuts for extra texture. Fresh fruits like blueberries or banana slices also make great additions!

Yes, strawberry and cream protein pancakes are suitable for a high-protein diet. With the inclusion of protein powder and Greek yogurt, these pancakes provide a good amount of protein per serving, making them an excellent choice for a nutritious breakfast or post-workout meal.