These healthy strawberry pancakes are high in protein (24g per serving!) without needing any protein powder. All the ingredients come together for a healthy and nutritious breakfast (with a secret 7g of fibre).

If you wish, feel free to sub out blueberries, dark chocolate chips, or omit add-ins altogether if strawberries aren’t available to you right now.

I’m so excited to share this recipe with you! But before we get into it, be sure to Pin this image to Pinterest so you have it saved for later <3. (Plus it helps me out by sharing my blog with more people!)

Healthy Strawberry Pancakes

This recipe is so simple, and can be whipped together in less than 10 minutes! There are only 7 main ingredients: banana, rolled oats, baking powder, cinnamon, egg, Greek yogurt, and vanilla extract. I’ve also used this base recipe for blueberry pancakes and a chocolate chip alternative — works great every time.

Throw all of these ingredients in a blender and blend until smooth. Alternatively, sub rolled oats for oat flour and combine everything in a small mixing bowl with a fork or whisk.

Typically baking powders are double-acting leaveners. This means they work to make your baked goods rise in two stages. First, when combined with moisture (e.g. eggs, yogurt), and second when heat is applied (e.g. when pan fried).

Because of this, it’s a good idea to let your batter stand for 10 minutes before cooking. This allows the leaveners to start working their magic and creating those carbon dioxide gas bubbles. More bubbles = fluffier pancakes. Yum!

Strawberry Maple Syrup

In accordance with the strawberry theme of these healthy strawberry pancakes, I decided to step my maple syrup up a notch and infuse it with some strawberry goodness.

It’s much simpler than it seems! Just heat your syrup in a pan until it just begins to bubble. Add in your diced strawberries, and cook until the strawberries are soft and the syrup has a reddish colour. Pour over your stack of pancakes and enjoy. <3

Now, I’m really proud of these photos I took for this post … I’m really starting to see my food photography improve the more I practice! (Psst … I just updated my Pork & Cabbage Buns post with some new & improved photos, so go check it out!)

Big thanks to my mum for helping me out to pour this delicious strawberry maple syrup for my first-ever drip shot! Can we just … take a moment to appreciate this syrupy goodness?

Did you make this recipe? Share your results with me on social media by tagging me @houbakes!

Strawberry Protein Pancakes (Healthy, No Powder)

Recipe by Sophia HouCourse: BreakfastCuisine: AmericanDifficulty: Easy

Servings

1

servings

Prep time

5

minutes

Cooking time

10

minutes

This healthy and delicious strawberry pancake recipe is quick to make and easily customizable! Serve with strawberry maple syrup and fresh fruit.
Tag me on social media @houbakes if you make this recipe!

Ingredients

• Healthy Pancakes

• 2/3 cup (155g) Greek yogurt*

• 1/2 banana

• 1/2 cup rolled oats

• 1 egg

• 1 tsp vanilla extract

• 1 tsp baking powder

• 1 tsp cinnamon

• 1/2 cup diced strawberries

• Strawberry Maple Syrup

• 1/4 cup maple syrup

• 1/3 cup diced strawberries

Directions

• For the Strawberry Maple Syrup
• Heat maple syrup over medium heat, until small bubbles begin to appear.
• Add diced strawberries, and cook until soft.
• Continue to reduce over medium low heat until the syrup takes on a red colour and achieves desired thickness.
• Pour syrup into a small bowl or jar and set aside. Serve over pancakes. Store any remaining syrup in the refrigerator.
• For the Pancakes
• Dice strawberries. Set aside.
• In a blender, combine Greek yogurt, banana, oats, egg, vanilla, baking powder, and cinnamon. Blend until smooth. Let batter rest for 10min.
• Heat some oil in a skillet/frypan over medium low heat. Too much heat and the pancake will burn before it cooks through; too little and it will take frustratingly long to cook.
• To test if the pan has heated, pour a small spoonful of batter into the pan to make a mini tester pancake.
• Use a small ladle or 1/4 cup measuring cup to pour your batter into the pan. Place diced strawberries on top.
• When bubbles begin to rise and pop on the pancake, flip the pancake. The other side should cook fairly quickly.
• If making multiple servings, place the pancakes on a baking rack on a cookie sheet and place in a warm oven or warming drawer to keep warm and not soggy.
• Serve pancakes with strawberry maple syrup, butter, and fresh fruit.

Notes

• * I used fat free plain Greek yogurt, but other variations should work as well.