STRAWBERRY SHORTCAKE PROTEIN PANCAKES
(MACRO-VERIFIED)
Protein
22G
Calories
240
Prep Time
10M
Bake Time
10M
A healthy twist on a classic dessert! These protein pancakes are layered with fresh strawberries and a dollop of Greek yogurt, offering a deliciously satisfying treat packed with 22 grams of muscle-repairing protein per serving. The tender, fluffy pancakes boast a subtly sweet flavor with hints of vanilla, perfectly complemented by the juicy burst of ripe strawberries and the creamy tang of yogurt. Not only do they satisfy your sweet tooth, but they also deliver balanced macros—rich in complex carbs, healthy fats, and lean protein—making them ideal for post-workout recovery or a nourishing breakfast. Their light, melt-in-your-mouth texture makes each bite a delightful experience, while the fresh fruit adds a refreshing summer vibe. Perfect for meal prep, these pancakes can be made ahead and enjoyed throughout the week, giving you a quick, wholesome option on busy mornings. They’re naturally gluten-free if you use a gluten-free flour blend, and vegan-friendly versions can be created with plant-based yogurt and egg substitutes. For best results, ensure your batter isn’t overmixed to keep the pancakes airy and tender, and use ripe strawberries for maximum sweetness. Whether you’re fueling a workout or indulging in a guilt-free dessert, these protein pancakes are a versatile, nutritious choice you’ll crave again and again. All nutrition data is verified using USDA FoodData Central for accuracy.
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Includes shopping list (grams), freezer guide, and the substitution matrix PDF.
INGREDIENTS
ingredient(s) swapped
Hydration adjustment: ml liquid
-
Originally:
Swap with:
Nutrition Change (per serving):
Nutrition Facts
Updated with substitutions
4 servings per recipe
Serving size
1 pancakes
Amount per serving
Calories
240
Total Fat 7g
9%
Total Carbohydrate 25g
9%
Dietary Fiber 5g
18%
Total Sugars 12g
Protein 22g
44%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Verified using USDA FoodData Central
INSTRUCTIONS
In a bowl, mix together protein powder, oat flour, egg, almond milk, and baking powder.
Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter per pancake and cook for 2-3 minutes per side.
While the pancakes are cooking, slice the strawberries.
Once the pancakes are cooked, stack them on a plate, layering with sliced strawberries and a dollop of Greek yogurt between each pancake.
Serve immediately for a delicious and healthy breakfast.
TROUBLESHOOTING
My pancakes are too dry
Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.
They didn't rise properly
Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.
The texture is rubbery
This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.
SUBSTITUTIONS
| Original | Substitute | Notes |
|---|---|---|
| Whey Protein | Casein, Plant Blend | May need +10ml liquid |
| Greek Yogurt | Cottage Cheese, Skyr | Blend smooth first |
| Egg Whites | Flax Egg, Aquafaba | For vegan option |
| Oat Flour | Almond Flour, Coconut Flour | Coconut: use 1/3 amount |
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