Finding the perfect protein pancake can be quite the arduous task! As someone with a texture sensitivity, I’ve struggled to enjoy the dense protein pancake recipes that are out there. Needless to say, I couldn’t have been more excited to find an absolutely delicious, PINK protein pancake recipe, that maintains a light and fluffy texture. This recipe was inspired by Popsugar Fitness, and tweaked by yours truly in just the right places. These pancakes are fairly low in calories and high in protein (i.e. the perfect breakfast) Enjoy!
1 cup whole wheat flour
1.5-2 scoops strawberry protein powder (I use Gold Standard whey protein)
1 tbsp. baking powder
1/4 cup egg whites (you could substitute with one egg, but I prefer to increase protein and reduce fat with egg whites only)
1/4 tsp. salt
1 tsp. vanilla extract
1 cup almond milk
1 tbsp. coconut oil (or substitute canola oil)
8-10 strawberries (pureed)
1/4 beet (pureed with the strawberries)
5-6 strawberries (pureed)
1/4 c. non fat vanilla Greek yogurt
1/8 pureed beet (optional)
Chopped strawberries (as many as you want!)
Shaved dark chocolate
Unsweetened coconut shavings
- In a large mixing bowl, stir whole wheat flour, protein powder, baking powder, egg whites, salt and vanilla extract. The protein powder might cause little chunks, so keep mixing until the protein pancake batter is completely smoothed out.
- Stir in the almond milk and oil.
- Puree the strawberries and beet. Set aside the mixture that will be used for the sauce in a separate container.
- Stir the remaining strawberries and beet puree into the batter.
- Place a skillet or griddle on medium heat, and spray with canola oil or another cooking spray. Using a ladle, pour small portions of the batter onto the hot surface.
- When you see little bubbles on your pancakes, carefully flip them over and cook on the other side. It should take approximately 1-2 minutes on each side. Since the pancakes are pink, it may be slightly harder to tell if they are cooked. However, you should see some hues of golden brown peeking through!
- Take the strawberry/beet puree that you set aside, and stir in the non-fat Greek yogurt to complete the strawberry sauce topping.
- Serve three pancakes with the strawberry sauce and additional topping(s) of your choice on top. You’re all set!
Serving Size | 3 pancakes
Total Calories | 422 calories
Total Carbohydrates | 56 grams
Protein | 30 grams
Sugars | 5 grams
Fiber | 10 grams
Serving Size | Half the mixture
Total Calories | 20 calories
Total Carbohydrates | 2 grams
Protein | 3 grams
Sugars | 1 gram