Strawberry Shortcake Protein Pancakes
MACRO-VERIFIED 22G PROTEIN

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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INGREDIENTS

ingredient(s) swapped

Nutrition Facts

Updated with substitutions

4 servings per recipe

Serving size

1 pancakes

Amount per serving

Calories

240

% Daily Value*

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

1

In a bowl, mix together protein powder, oat flour, egg, almond milk, and baking powder.

2

Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter per pancake and cook for 2-3 minutes per side.

3

While the pancakes are cooking, slice the strawberries.

4

Once the pancakes are cooked, stack them on a plate, layering with sliced strawberries and a dollop of Greek yogurt between each pancake.

5

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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