Strawberries and Cream Protein Pancakes (Print Version)

# 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)

# Instructions:

01 - In a mixing bowl, combine all the dry ingredients except the white chocolate chips: oat flour, protein powder (remember to use a whey/casein blend or just casein, not pure whey), cornstarch, and baking powder. Whisk them together until well mixed and no lumps remain.
02 - Pour all the wet ingredients into the bowl with the dry mixture: liquid egg whites, Greek yogurt, water, and red food coloring. Gently mix until just combined, being careful not to overmix. The batter should be smooth but still have some small lumps - overmixing will result in tough pancakes. The batter will have a pretty pink color from the food coloring.
03 - Heat a nonstick pan or griddle over medium heat. It's important to use a good nonstick surface so the pancakes don't stick, especially since this is a low-fat recipe. Let the pan heat up completely before adding the 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. You should be able to make approximately 4 pancakes with this recipe. Cook for 1-2 minutes on the first side, until bubbles form on the surface and the edges start to look set. When the bubbles start to form and don't fill in with batter, it's time to flip the pancakes.
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 lose some of their pink hue on the top and bottom from cooking - this is completely normal. Transfer the cooked pancakes to a plate.
06 - Once the pancakes are on the serving plate, sprinkle the white chocolate chips over the top while the pancakes are still warm so they slightly melt. Do not add the chips to the batter or cook them with the pancakes, as they will burn and turn black. Top with sliced fresh strawberry, a dollop of fat-free whipped cream if desired, and a light drizzle of pancake syrup.
07 - Serve the pancakes while still warm for the best flavor and texture. The contrast between the warm pancakes, melty white chocolate chips, cool whipped cream, and fresh strawberries makes for a delicious protein-packed breakfast treat.

# Notes:

01 - These protein pancakes contain approximately 30g of protein per serving, making them an excellent post-workout breakfast option that satisfies both sweet cravings and nutrition goals.
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 that won't hold their shape well.
03 - These pancakes can be made ahead and stored in the refrigerator for 3-4 days or frozen for up to a month. Simply reheat in the microwave and add fresh toppings when ready to serve.
04 - If you don't have oat flour, you can easily make your own by blending rolled oats in a food processor until they reach a fine, flour-like consistency.

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