These light and fluffy Strawberry Pancakes are a semi-healthy breakfast made with pancake mix, eggs, soy milk, protein powder, vanilla and strawberries! Pair it with a delicious homemade strawberry sauce for an extra level of tastiness!
These simple protein pancakes are so delicious and easy to make. Smothered with a delicious homemade strawberry sauce, it really can’t get any better than that.
If you love pancakes as much as we do, be sure to check out my Blueberry Pancakes and Mascarpone Pancakes.
Ingredients
- Pancake Mix
- Vanilla Protein Powder
- Egg
- Vanilla Extract
- Soy Milk
- Strawberries
- Butter
For the strawberry sauce
- Strawberries
- Sugar
- Water
- Vanilla
- Ground Cinnamon
How to make strawberry pancakes
- In a large bowl, combine pancake mix, protein powder, egg, vanilla and soy milk. Fold in fresh strawberries into the pancake mix.
- Heat a non-stick pan or griddle over medium -low heat. Once the pan becomes hot, grease with 1 teaspoon of butter. Add 1/4 cup of the pancake mixture at a time. Let cook until the top of the pancake begins to create bubbles and the edges have set. Carefully, flip the pancake using a spatula. Let cook for about 1-2 minutes or until both sides are golden brown. Repeat steps with remaining pancake batter.
- Serve warm with strawberry sauce.Â
For the strawberry sauce
- Place all ingredients in a sauce pan and bring up to a boil over medium-high heat. Once it begins to boil, bring the heat to low and let simmer, stirring occasionally, until the mixture becomes thick and strawberries brake down completely.
- Strain the mixture and reserved tightly sealed in the fridge.
Frequently Asked Questions
Yes! Once you have made the sauce, let it cool and keep it covered in the fridge. It will keep well for up to 3 or 4 days and is delicious when added to some vanilla ice cream!
You can use fresh or frozen strawberries to make the sauce, but it’s best to use fresh strawberries for the pancakes. If you use frozen strawberries in the pancake batter, they will release too much moisture.
Pancakes are always best served when they are freshly cooked. If you have leftovers, you can place them in the fridge for up to 3 days or freeze them for up to 6 months. Pancakes can be reheated in the microwave or the oven.
Recipe Notes and Tips
- Don’t over mix the pancake batter. There should be no dry flour in the mixture, but it’s fine to have lumps in it.
- Don’t have the pan on too high a heat to cook the strawberry pancakes, otherwise the outsides will cook too quickly and the middle will be raw.
- If making the strawberry sauce ahead of time, let it cool completely before storing.
More Breakfast Recipes
- Pumpkin Banana Bread
- Scrambled Eggs with Ham and Cheese
- Blueberry Banana Oats Smoothie
- How to Make Perfect Hard Boiled Eggs
Strawberry Protein Pancakes
Author:Ingredients
- 1 cup pancake mix
- 1 scoop vanilla protein powder
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup soy milk
- 1/2 fresh strawberries , cubed, plus more for topping
- 2-3 teaspoons butter , for cooking
For the Strawberry Sauce
- 2 cups fresh or frozen strawberries
- 1/2 cup sugar
- 1 cup water
- 1 teaspoon vanilla
- 1/2 teaspoon ground cinnamon
Instructions
- In a large bowl, combine pancake mix, protein powder, egg, vanilla and soy milk. Fold in fresh strawberries into the pancake mix.
- Heat a non-stick pan or griddle over medium -low heat. Once the pan becomes hot, grease with 1 teaspoon of butter. Add 1/4 cup of the pancake mixture at a time. Let cook until the top of the pancake begins to create bubbles and the edges have set. Carefully, flip the pancake using a spatula. Let cook for about 1-2 minutes or until both sides are golden brown. Repeat steps with remaining pancake batter.
- Serve warm with strawberry sauce.
For the strawberry sauce
- Place all ingredients in a sauce pan and bring up to a boil over medium-high heat. Once it begins to boil, bring the heat to low and let simmer, stirring occasionally, until the mixture becomes thick and strawberries brake down completely.
- Strain the mixture and reserved tightly sealed in the fridge.
Notes
- Don’t over mix the pancake batter. There should be no dry flour in the mixture, but it’s fine to have lumps in it.
- Don’t have the pan on too high a heat to cook the pancakes, otherwise the outsides will cook too quickly and the middle will be raw.
- If making the strawberry sauce ahead of time, let it cool completely before storing.
Nutrition
The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.
Follow Me on Instagram
Follow Me on Facebook
Let us know your thoughts!