Strawberry Shortcake Protein Pancakes
Prep time
Cook time
Total time
A quick, delicious breakfast (or dinner!), packed with protein and fiber. Top with nut butter, yogurt, or fruit for a delicious, clean meal.
Serves: 2
  • 6 egg whites
  • 1 cup strawberries (fresh or frozen, chopped)
  • ¼ cup oat bran (or sub oat flour)
  • ¼ cup raw buckwheat flour
  • ⅛ teaspoon baking soda
  • ⅛ teaspoon sea salt
  • 1 teaspoon honey (only necessary if strawberries aren’t sweet)
  • 4-6 strawberries (sliced, topping)
  • nut butter or coconut whipped cream (topping)
  1. Add egg whites, chopped strawberries, oat bran, buckwheat flour, baking soda and salt to a blender. Pulse 5-6 times, until ingredients are just combined.
  2. Spray a frying pan with coconut oil or other cooking spray. The pancakes will spread out, so using a smaller pan works well. Cook on low, covered, for 5-7 minutes, until bubbles appear on top of pancake. Flip over, and cook for another 1-2 minutes. Top with berries, nut butter, or coconut whipped cream.
Makes 6 small or two large pancakes. The look pretty in stacks, but I personally prefer making 1 large pancake for myself.

Since these pancakes are made mostly of egg whites, they need to be cooked slowly to not dry out. I find slightly undercooked pancakes taste the best!
Recipe by Sunkissed Kitchen at