Name: Protein-Powder Pancakes with Berries
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: ¼ cup Greek yogurt; ½ cup vanilla protein powder; ½ tsp cinnamon; 1 cup almond milk; 1 cup mixed berries; 1 cup oat flour; 1 tbsp honey; 1 tsp baking powder; 2 large eggs; pinch salt

These Protein-Powder Pancakes with Berries feature fluffy pancakes packed with protein and topped with fresh berries. Perfect for a quick breakfast, it’s a simple recipe that blends sweet, nutritious flavors into a satisfying treat with minimal effort.

Why You’ll Love This Recipe

These pancakes are a nutritious, healthy breakfast idea that transforms fluffy pancakes packed with protein and topped with fresh berries into a delightful treat, perfect for a quick morning. Easy to whip up, they’re high in protein and low in added sugars. Versatile—enjoy with yogurt or solo—this recipe offers a delicious and wholesome option.

Recipe Tips and Tricks

Mix Gently: Prevents a dense batter.
Use Ripe Berries: Adds better sweetness.
Cook on Low Heat: Ensures even cooking.
Flip Carefully: Keeps pancakes intact.
Check Doneness: Look for golden edges.
Avoid Overmixing: Maintains fluffy texture.
Serve Warm: Maximizes the berry appeal.
Adjust Sweetness: Taste and tweak honey to preference.
Use Nonstick Pan: Eases flipping.
Add Toppings: Sprinkle with nuts if desired.

Yield: 8 pancakes

Protein-Powder Pancakes with Berries

Fluffy protein pancakes with berries, healthy breakfast treat.

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 5 minutes

Total Time 30 minutes

Ingredients

¼ cup Greek yogurt
½ cup vanilla protein powder
½ tsp cinnamon
1 cup almond milk
1 cup mixed berries
1 cup oat flour
1 tbsp honey
1 tsp baking powder
2 large eggs
pinch salt

Instructions

Mix Dry Ingredients: In a bowl, whisk together oat flour, protein powder, baking powder, cinnamon, and a pinch of salt.
Combine Wet Ingredients: In another bowl, whisk eggs, almond milk, and honey until smooth.
Blend Mixtures: Gently fold the dry ingredients into the wet mixture until just combined.
Let Batter Rest: Allow the batter to sit for 5 minutes to thicken.
Heat the Pan: Warm a nonstick skillet over low heat and lightly grease with oil.
Pour the Batter: Spoon batter onto the skillet, forming small pancakes.
Cook the Pancakes: Cook for 2-3 minutes until bubbles form, then flip and cook for another 1-2 minutes until golden.
Check Doneness: Ensure edges are set and pancakes are cooked through.
Prepare Topping: Rinse and pat dry mixed berries.
Serve and Enjoy: Top with Greek yogurt and fresh berries, then serve warm, savoring this fluffy, protein-packed treat!

Notes

Mix gently for texture; use ripe berries for sweetness.
Cook on low heat for evenness; avoid overmixing to keep pancakes fluffy.
Store leftovers promptly to maintain freshness; reheat gently to preserve moisture.
This recipe can be adapted for vegan or gluten-free diets with appropriate swaps.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 120Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 48mgSodium 111mgCarbohydrates 15gFiber 2gSugar 5gProtein 9g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Oat Flour (1 cup): For hearty base.
Vanilla Protein Powder (½ cup): Unflavored or vanilla, for protein.
Eggs (2 large): For binding.
Almond Milk (1 cup): For moisture.
Honey (1 tbsp): For natural sweetness.
Baking Powder (1 tsp): For rise.
Cinnamon (½ tsp): Ground, for warmth.
Salt (pinch): Enhances flavor; adjust to taste.
Mixed Berries (1 cup): Fresh, for topping.
Greek Yogurt (¼ cup): For serving.

Variations and Substitutions

Flour Swap: Use almond flour or whole wheat flour.
Protein Swap: Use pea protein or omit.
Egg Swap: Use flax eggs for vegan option.
Milk Swap: Replace with oat milk or water.
Sweetener Swap: Use maple syrup or omit.
Spice Swap: Add nutmeg or omit.
Berry Swap: Use blueberries or omit.
Yogurt Swap: Use coconut yogurt or omit.

Storage Options

Refrigerator: Store in an airtight container for up to 3 days; reheat in microwave.
Freezer: Freeze in portions for up to 1 month; thaw in fridge.
Reheating: Warm in toaster or microwave for 20-30 seconds.