Strawberries And Cream Protein Pancakes Recipe

I’m sharing a High Protein Low Calorie strawberry and cream pancake recipe that clocks in at just 298 calories with 33g of protein, the ideal Valentine’s Day breakfast for anyone keeping their weight loss goals on track.

I make these Strawberries and Cream Protein Pancakes when I want something that feels a little indulgent but won’t wreck my day. The bright pop of fresh strawberries plays against the nuttiness of rolled oats and a scoop of vanilla whey protein powder, so the pancakes are surprisingly fluffy and satisfying.

At only 298 calories with 33g protein they sneak into my meal plan like a treat, perfect for a low calorie breakfast or a healthy high protein meal. Give them a try, you might think theyre too good to be true but they actually deliver.

Why I Like this Recipe

– I love how filling they are, I don’t get hungry again an hour later like with other breakfasts
– The flavors feel like a little treat but not too sweet, so I actually enjoy it guilt free
– They’re easy enough for rushed mornings, so I actually eat breakfast instead of skipping it
– I can mess around with them and they still turn out good even when I’m in a hurry

Ingredients

• rolled oats: adds bulk and fiber, slow release carbs, gives pancakes great texture and bite
• vanilla whey protein powder: packed protein helps muscle repair, adds sweet vanilla flavor to batter
• egg whites: pure protein, lightens batter, makes pancakes fluffy without added fat or grease
• fat free Greek yogurt: creamy texture, extra protein, tangy note keeps pancakes moist and tender
• unsweetened almond milk: thins batter with few calories, mild nutty taste, good for lighter pancakes
• granulated sweetener or honey: adds sweetness without many calories choose honey for more natural flavor
• strawberries: fresh strawberries add juicy sweetness and vitamin C, slight tartness brightens pancakes

Ingredient Quantities

• 40g rolled oats (about 1/2 cup) — gives the best texture
• 30g vanilla whey protein powder (1 scoop)
• 3 large egg whites (about 100g total)
• 50g fat free Greek yogurt (for creaminess in the batter)
• 30–45ml unsweetened almond milk (2–3 tbsp) to loosen the batter
• 1/2 tsp baking powder
• 1/2 tsp vanilla extract
• 1 tbsp granulated sweetener (erythritol or sweetener of choice) or 1 tsp honey if you prefer
• pinch of salt
• 1 tsp neutral oil or cooking spray for the pan
• 100g fresh strawberries, sliced (use about 60g chopped in the batter and 40g to top)
• extra 2 tbsp fat free Greek yogurt to dollop on top when serving (optional but yummy)

How to Make this

1. Grind 40g rolled oats in a blender or food processor until theyre a fine flour, then put that in a bowl with 30g vanilla whey protein powder, 1/2 tsp baking powder and a pinch of salt.

2. In a separate bowl whisk together 3 large egg whites (about 100g), 50g fat free Greek yogurt, 1/2 tsp vanilla extract and 30–45ml unsweetened almond milk, add 1 tbsp granulated sweetener or if you prefer 1 tsp honey (if you use honey mix it with the wet ingredients so it dissolves).

3. Chop 100g fresh strawberries, reserve about 40g sliced for topping and stir roughly 60g chopped into the wet mixture.

4. Pour the wet into the dry ingredients and stir until combined — batter should be thick but pourable, add the extra tbsp of almond milk if it feels too stiff; dont overmix, a few lumps are fine.

5. Let the batter rest for 2–3 minutes so the oats absorb liquid and the batter firms up a bit.

6. Heat a non stick skillet over medium low heat and add 1 tsp neutral oil or spray the pan lightly; lower the heat if the pan gets too hot, protein pancakes burn easy.

7. Scoop about 2–3 tbsp batter per pancake into the skillet to make small pancakes, cook until edges look set and bubbles form on top (about
1.5–2 minutes), then flip carefully and cook another 1–2 minutes until cooked through but still soft.

8. Transfer cooked pancakes to a plate and keep warm in a low oven if making batches, or stack them directly on the serving plate.

9. Serve stacked with the reserved 40g sliced strawberries on top and an extra 2 tbsp fat free Greek yogurt dolloped over them, drizzle a little honey if you want extra sweetness. Enjoy, but dont let them sit too long or they dry out.

Equipment Needed

1. Blender or food processor (to grind the oats into a fine flour)
2. Digital kitchen scale plus measuring spoons (grams are easiest, but spoons work)
3. Two mixing bowls, one for the dry stuff and one for the wet stuff
4. Whisk or fork to beat the egg whites and mix wet ingredients
5. Rubber spatula or wooden spoon to fold batter and scrape the bowl
6. Knife and cutting board for chopping and slicing the strawberries
7. Nonstick skillet or frying pan for cooking the pancakes
8. Tablespoon or small ice cream scoop to portion pancakes evenly
9. Plate and oven set to low or a warm spot to keep cooked pancakes from going soggy or dry

FAQ

Strawberries And Cream Protein Pancakes Recipe Substitutions and Variations

• Rolled oats (40g): swap for 40g oat flour (same texture, faster batter) or 40g quick oats if that’s all you got; if using almond flour use about 35–40g but the pancakes will be denser and you may need an extra tbsp almond milk.
• Vanilla whey protein (30g): use a plant based protein powder (pea/rice) 1 scoop instead — flavor will be a bit earthier so add a little extra vanilla; or use an unflavored protein + 1/4 tsp vanilla if you want to control sweetness.
• Egg whites (3 large): for richer pancakes use 1 whole large egg + 2 egg whites (gives more lift), or for a vegan swap use about 3 tbsp aquafaba (chickpea brine) as a binder and whisk till foamy.
• Fat free Greek yogurt (50g): substitute 50g blended cottage cheese for extra protein and creaminess, or 50g plain non dairy yogurt (soy/coconut) if you need dairy free; full fat Greek yogurt works too if you want richer flavor.

Pro Tips

– Grind the oats extra fine so the pancakes arent gritty. A quick second pulse in the blender and scraping the sides makes a big difference, and for tiny batches use a coffee grinder if you have one.

– Let the batter sit a couple minutes so the oats absorb liquid, then judge texture. If it feels too stiff add just a splash more milk, dont drown it though or theyll turn thin and rubbery.

– Cook on lower heat than you think, protein mixes brown fast. Flip only once with a thin spatula and lower the heat right away if the bottoms darken too quickly.

– Be careful with the strawberries, especially the juicier ones. Pat them dry before chopping and only fold a portion into the batter or theyll water it down; keep some fresh slices for topping so the stack looks and tastes fresh.

– If you want them softer after sitting, reheat briefly with a teaspoon of milk or cover the stack with foil to trap steam. Also if you used erythritol and find it has a cooling aftertaste try a tiny drizzle of honey or maple next time.