Protein Pancakes with Fresh Berries and Greek Yogurt Recipe
Fluffy vegan protein pancakes topped with fresh berries and creamy plant-based Greek-style yogurt.
Ingredients
- Vegan protein powder: ½ cup
- Oat flour: 1 cup
- Baking powder: 1 tsp
- Plant-based milk almond, soy, oat: ¾ cup
- Flax egg 1 tbsp ground flax + 3 tbsp water
- Vanilla extract: 1 tsp
- Fresh mixed berries: ½ cup
- Vegan Greek-style yogurt: ½ cup
- Maple syrup optional: for serving
Instructions
- Mix flax egg and let sit for 5 minutes to thicken.
- In a bowl, combine protein powder, oat flour, and baking powder.
- Add flax egg, plant milk, and vanilla extract; whisk until smooth.
- Heat non-stick skillet over medium heat; lightly grease.
- Pour ¼ cup batter per pancake; cook 3-4 minutes each side until golden.
- Stack pancakes, top with berries and vegan Greek-style yogurt.
- Drizzle maple syrup if desired, then serve immediately.
Notes
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 22g
Vitamins and Minerals (Per Serving)
- Calcium: 25%
- Iron: 15%
- Vitamin C: 10%
- Magnesium: 12%
- Vitamin B6: 8%
Additional Notes/Tips to Enhance Flavor
- Use seasonal berries for peak freshness.
- Add cinnamon or nutmeg for a cozy twist.
- Swap oat flour for almond flour for nuttier flavor.
- Let batter rest 5 minutes for fluffier pancakes.