Strawberry & Cream Protein Pancakes

Name: Strawberry & Cream Protein Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 30 g vanilla or strawberry protein powder; 0.25 cup almond flour; 0.5 tsp baking powder; 0.25 tsp baking soda; 0.25 tsp vanilla extract; 0.25 tsp cinnamon; 1 pinch salt; 0.5 tsp dragon fruit powder; 0.5 cup sourdough discard; 0.25 cup mashed strawberries; 2 tbsp strawberry Greek yogurt; 1 piece large egg; 0.25 cup almond milk

Delicious and nutritious pancakes made with sourdough discard, protein powder, and strawberries for a healthy breakfast option.

Step 1

In a bowl, mix the dry ingredients: protein powder, almond flour, baking powder, baking soda, vanilla extract, cinnamon, salt, and dragon fruit powder.

Step 2

In another bowl, combine the wet ingredients: sourdough discard, mashed strawberries, strawberry Greek yogurt, egg, and almond milk.

Step 3

Gradually add the wet ingredients to the dry ingredients, stirring until just combined.

Step 1

Heat a non-stick skillet over medium heat.

Step 2

Pour a portion of the batter onto the skillet.

Step 3

Cook until bubbles form on the surface and the edges look set, then flip the pancake.

Step 4

Cook for an additional minute or until the pancake is cooked through.

Step 1

Top with strawberry puree or melted frozen strawberries and whip cream or frosting.

For extra fluffiness, let the batter rest for a few minutes before cooking.

Adjust the thickness of the batter by adding more almond milk if needed.

How do I make strawberry and cream protein pancakes using sourdough discard?

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.

Can I substitute almond flour in strawberry and cream protein pancakes?

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.

What is the best way to store leftover strawberry and cream protein pancakes?

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.

What toppings pair well with strawberry and cream protein pancakes?

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!

Are strawberry and cream protein pancakes suitable for a high-protein diet?

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.