Strawberries and Cream Protein Pancakes (Printable Version)

Fluffy pink pancakes with strawberry flavor, packed with protein and topped with white chocolate chips and fresh berries.

# Ingredients:

→ Dry Ingredients

01 - 1/4 cup oat flour (20g)
02 - 1 scoop whey/casein blend protein powder (30g)
03 - 1 tablespoon cornstarch (9g)
04 - 1/4 teaspoon baking powder (1g)

→ Wet Ingredients

05 - 1/4 cup liquid egg whites (60g)
06 - 1/3 cup fat-free Greek yogurt (75g)
07 - 1-2 tablespoons water (25g)
08 - 3 drops red food coloring

→ Toppings

09 - 1/2 tablespoon white chocolate chips (7g)
10 - 1 fresh strawberry, sliced
11 - Fat-free whipped cream (optional)
12 - Light pancake syrup (optional)

# Steps:

01 - In a mixing bowl, combine oat flour, whey/casein blend protein powder, cornstarch, and baking powder. Whisk together until well mixed and no lumps remain.
02 - Pour liquid egg whites, Greek yogurt, water, and red food coloring into the bowl with the dry mixture. Gently mix until just combined, being careful not to overmix. The batter should be smooth but still have some small lumps for tender pancakes.
03 - Heat a nonstick pan or griddle over medium heat. Ensure the surface is completely heated before adding batter - a drop of water should sizzle when the pan is ready.
04 - Pour about 1/4 cup of batter onto the heated pan for each pancake. Cook for 1-2 minutes until bubbles form on the surface and the edges look set. You should be able to make approximately 4 pancakes with this recipe.
05 - Carefully flip each pancake and cook for another 1-2 minutes on the second side, until golden brown and cooked through. The pancakes will naturally lose some of their pink coloration during cooking.
06 - Transfer the cooked pancakes to a plate and immediately sprinkle white chocolate chips over the top while still warm so they slightly melt. Top with sliced fresh strawberry, fat-free whipped cream if desired, and a light drizzle of pancake syrup.
07 - Serve the pancakes while still warm for optimal flavor and texture. The contrast between warm pancakes, melty chocolate, cool whipped cream, and fresh strawberries creates a delightful protein-packed breakfast.

# Notes:

01 - These protein pancakes contain approximately 30g of protein per serving, making them an excellent post-workout breakfast option.
02 - It's crucial to use a whey/casein blend or pure casein protein powder for this recipe. Pure whey protein will result in dry, rubbery pancakes.
03 - These pancakes can be stored in the refrigerator for 3-4 days or frozen for up to a month. Reheat in the microwave and add fresh toppings when serving.
04 - If you don't have oat flour, make your own by blending rolled oats in a food processor until they reach a fine, flour-like consistency.

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