Strawberry Shortcake Greek Yogurt Protein Pancakes

Prep Time 15 mins

Cook Time 6 mins

Total Time 21 mins

Cuisine: American

Courses: Breakfast

Difficulty: Beginner

Servings: 3

Best Season: Suitable throughout the year

Dietary: Nut Free, Refined Sugar Free, Soy Free, Vegetarian

Ingredients

Pancakes:

3/4 cup flour (organic all purpose; sub with 1:1 gluten-free flour if needed)
30 g Strawberry Protein Powder (organic; Use the discount code KATIE10 at Truvani for $$ off!!)
1 tsp baking powder
1/4 tsp salt
3/4 cup Greek yogurt (plain, nonfat)
1 egg (large, organic)
2/3 cup almond milk (unsweetened)
1/2 tsp vanilla extract
10 g freeze-dried strawberries (crushed; about ½ cup before crushing)

Strawberry Syrup:

10 oz frozen strawberries (diced)
2 tbsp maple syrup
1 tsp vanilla extract

Greek Yogurt Whipped Cream:

1/2 cup heavy whipping cream (organic)
1/2 cup Greek yogurt (plain, nonfat)
2 tbsp powdered monk fruit sweetener (or to taste)

Instructions

1. Make the Strawberry Jam/Syrup

1
In a small saucepan over medium-high heat, combine the frozen strawberries, maple syrup, and vanilla. Stir occasionally and cook for about 5 minutes, allowing the berries to release their juices and begin bubbling. Gently mash some of the berries.
2
Reduce the heat to low and simmer another 5 minutes. The longer it simmers, the thicker your syrup will be. For a jam-like consistency, you can refrigerate it ahead of time—it thickens beautifully as it cools.

2. Make the Pancake Batter

3
In a large mixing bowl, whisk together the flour, Truvani protein powder, baking powder, salt, and monk fruit sweetener.
4
Let the batter sit for 3–5 minutes while your skillet or griddle heats to medium with a little bit of grass-fed butter or non-stick spray.
5
Let the batter sit for 3–5 minutes while your skillet or griddle heats to medium with a little bit of grass-fed butter or non-stick spray.

3. Make the Greek Yogurt Whip

6
In a small bowl, whip the heavy cream using an electric mixer until stiff peaks form. Add the Greek yogurt and powdered monk fruit, and whip on low until just combined and smooth. Set aside.

4. Cook the Pancakes

7
Divide the batter into 6 equal portions. Cook pancakes for 2–3 minutes on each side, or until golden and cooked through. You’ll know they’re ready to flip when bubbles start to form on the surface.

5. Assemble and Serve

8
Layer your pancakes and top with warm strawberry syrup and a generous spoonful of whipped Greek yogurt cream. You can also drizzle a little extra maple syrup if desired.

Nutrition Facts

Servings 3

Serving Size 2 pancakes plus jam

Amount Per Serving
Calories 298kcal

% Daily Value *
Total Fat 2.9g5%
Saturated Fat 0.8g4%
Cholesterol 74.2mg25%
Sodium 232.7mg10%
Total Carbohydrate 47.3g16%
Dietary Fiber 4.4g18%
Sugars 17.8g
Protein 19.3g39%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Did you make this recipe?

The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)

Please note that my nutrition label is approximate and can have slight rounding.

NOTE: The calories include the pancakes and strawberry jam, NOT the whipped Greek yogurt topping because you will have extra.

Whipped topping macros (divide as you please): 479 cals, 44.4g fat, 7.8g carbs, 14g protein.