Strawberry Shortcake Protein Pancakes
A quick, delicious breakfast (or dinner!), packed with protein and fiber. Top with nut butter, yogurt, or fruit for a delicious, clean meal.
Servings: 2 people
- 6 egg whites
- 1 cup strawberries (fresh or frozen, chopped)
- 1/4 cup oat bran (or sub oat flour)
- 1/4 cup raw buckwheat flour
- 1/8 teaspoon baking soda
- 1/8 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)
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.
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!
Calories: 175kcal | Carbohydrates: 31g | Protein: 15g | Fat: 2g | Saturated Fat: 1g | Sodium: 366mg | Potassium: 465mg | Fiber: 6g | Sugar: 9g | Vitamin C: 56mg | Calcium: 33mg | Iron: 2mg