Strawberry Protein Pancakes
4 servings | 30 minutes
Ingredients
160 grams All Purpose Gluten-Free Flour
97 grams Vanilla Protein Powder
25 grams Cane Sugar
9 grams Baking Powder
5 grams Baking Soda
2 grams Sea Salt
2 Eggs
28 grams Butter (melted)
5 milliliters Vanilla Extract
653 milliliters Cow's Milk, Whole
360 grams Strawberries (thinly sliced)
Directions
Preheat the oven to 400°F (205°C). Line a deep baking pan or jelly pan with parchment paper.
In a large bowl, combine the flour, protein powder, sugar, baking powder, baking soda, and salt. Mix well to combine.
In a medium-sized bowl, whisk together the eggs, butter, vanilla, and milk.
Slowly pour the wet ingredients into the dry, whisking as you go until well combined and a thick yet pourable batter has formed.
Pour the batter onto the pan and spread out evenly with a spatula. Add the strawberries on top.
Bake in the oven for 20 minutes, until the batter has risen and is starting to brown. Slice, serve, and enjoy!
Notes
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: A 10 x 15-inch baking pan with deep sides was used to make four servings. One serving is equal to approximately two pancakes.
Make it Vegan: Use flax eggs instead of eggs, coconut oil instead of butter, and any milk alternative.
Additional Toppings: Maple syrup, whipped cream, or yogurt.
Protein Powder: This recipe was developed and tested using a plant-based protein powder. Please note that if using a different type of protein powder, results may vary.