Save Start your day on a high note with these fluffy, protein-packed pancakes. Bursting with fresh, juicy berries and served with a dollop of creamy Greek yogurt, they offer a wholesome and energizing breakfast that is perfectly balanced for a healthy start.
Save Whether you are preparing for a busy workday or a relaxed weekend, these pancakes are a fantastic choice. The combination of whole wheat flour and vanilla protein powder provides a satisfying texture that pairs beautifully with the natural sweetness of the mixed berries.
Ingredients
- Dry Ingredients:
- 1 cup (120 g) whole wheat flour
- 1 scoop (30 g) vanilla protein powder (whey or plant-based)
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- Wet Ingredients:
- 2 large eggs
- 1 cup (240 ml) low-fat milk (dairy or unsweetened plant-based)
- 1 tbsp honey or maple syrup
- 1 tsp vanilla extract
- Add-ins:
- 1 cup (150 g) mixed fresh berries (blueberries, raspberries, strawberries, chopped if large)
- 1 tbsp coconut oil or unsalted butter (for cooking)
- For Serving:
- 1 cup (240 g) plain Greek yogurt
- ½ cup (75 g) fresh mixed berries
- 1–2 tbsp honey or maple syrup (optional)
Instructions
- Step 1: Combine Dry Ingredients
- In a large bowl, whisk together the flour, protein powder, baking powder, baking soda, and salt.
- Step 2: Prepare Wet Mixture
- In a separate bowl, whisk the eggs, milk, honey or maple syrup, and vanilla extract until well combined.
- Step 3: Mix the Batter
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; some lumps are okay.
- Step 4: Fold in Berries
- Gently fold in the mixed berries into the batter.
- Step 5: Heat the Skillet
- Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or butter.
- Step 6: Cook the Pancakes
- Pour ¼ cup of batter per pancake onto the skillet. Cook for 2–3 minutes, until small bubbles form on the surface and the edges look set.
- Step 7: Flip and Finish
- Flip and cook for another 1–2 minutes until golden and cooked through. Repeat with the remaining batter.
- Step 8: Serve
- Serve pancakes warm, topped with Greek yogurt, extra berries, and a drizzle of honey or maple syrup if desired.
Zusatztipps für die Zubereitung
For an extra boost of flavor, you can add a pinch of cinnamon to the batter. If you are using frozen berries instead of fresh, do not thaw them before adding to the batter to prevent the colors from bleeding too much. These pancakes also freeze well—simply layer them between parchment paper and freeze for up to 2 months.
Varianten und Anpassungen
You can easily adapt this recipe to your dietary needs. Substitute the whole wheat flour with oat flour or a certified gluten-free flour blend for a gluten-free version. For a dairy-free breakfast, use plant-based milk and dairy-free yogurt alternatives, and ensure your protein powder is plant-based.
Serviervorschläge
Serve these pancakes immediately while warm to enjoy their fluffy texture. The tartness of the plain Greek yogurt perfectly complements the sweetness of the berries. For a more indulgent touch, add an extra drizzle of honey or maple syrup right before serving.
Save With 270 calories and 18 grams of protein per serving, these Berry Protein Pancakes are a delicious way to fuel your body. Enjoy this wholesome meal as part of your balanced diet and start your morning feeling energized.
Recipe FAQs
- → Can I use frozen berries instead of fresh?
Yes, frozen berries work perfectly in these pancakes. Add them directly to the batter without thawing to prevent excess moisture. They may extend cooking time slightly.
- → What protein powder works best for pancakes?
Vanilla whey or plant-based protein powder both work well. Avoid unflavored varieties as they can taste chalky. Chocolate powder creates a delicious variation too.
- → How do I store leftover pancakes?
Layer cooled pancakes between parchment paper and freeze in an airtight container for up to 2 months. Reheat in the toaster or microwave for 30-60 seconds.
- → Can I make these gluten-free?
Substitute whole wheat flour with a 1:1 gluten-free flour blend or oat flour. Ensure your protein powder is certified gluten-free as well.
- → Why did my pancakes turn out dense?
Overmixing the batter develops gluten, making pancakes tough. Stir until just combined—some lumps are normal. Also ensure your baking powder and soda are fresh for proper lift.
- → Can I make these dairy-free?
Yes! Use unsweetened almond, oat, or soy milk instead of dairy milk, and coconut oil for cooking. Top with dairy-free yogurt alternative.