These strawberry protein pancakes are a sunny, summery take on traditional healthy protein pancakes. They're gluten free, keto, easy to make, & TASTY!
That’s not to say I’m bad at designing the recipes. I’ve always been able to make a batter that makes fantastic regular pancakes.
I’ve posted some great pancakes recipes over the years, from classic pancakes, to ... neon green pancakes with lychee “bloody eyeballs” for Halloween.
I just need someone else to do the actual cooking. I’ll whip up the batter, my husband will turn it into a stack of pancakes, like magic.
It’s the actual execution I can’t pull off - destroyed pancakes, everywhere. Burnt or undercooked - no in-between - and mangled.
Anyway, I got a LOT of practice with actually *making* homemade pancakes, in developing this delicious protein pancake recipe.
But I’m guessing they look decent - though probably not as good as these easy protein pancakes actually taste!
This starts with my protein pancake mix, which makes deliciously fluffy protein pancakes.
It’s a good pancake base for whatever I want to do.
On its own, it’s makes great classic pancakes - a blank slate for whatever I want to top it with.
In this case, I like to add strawberries to get bit of colour, fruit, and fiber in with this high-protein breakfast.
Sometimes I’ll throw some orange zest or lemon zest in, as well - it makes for a bright, sunny, healthy breakfast - it’s easy to forget about all that extra protein in there!
I have a hard time getting enough protein into my day, these fluffy pancakes definitely make it a lot easier.
This recipe uses a few simple ingredients - you’ll likely have most / all on hand if you do any keto baking!
A few notes for you:
Whey Protein Powder
I’ve taken to using vanilla protein powder in my keto baking / sweet cooking lately.
I had been using a different type of protein powder - an unsweetened, unflavoured whey protein isolate - but I’ve been digging the change.
Using a sweetened (keto friendly sweeteners, in my case!) Vanilla Flavored Whey Protein Powder means the recipe needs no added sugar or vanilla extract, so it simplifies the process yet.
Also, I find that it cooks up to a better texture for some reason.
My favorite protein powder to use for pancakes is Revolution Nutrition's High Whey in Vanilla Cake.
That’s not to say different protein powders won’t also work - you’ll just want something sweetened and flavoured.
For those who can’t handle dairy, feel free to use a plant-based protein powder. I remember my husband using a pea protein vegan protein powder a few years back that was tasty.
Basically, use whatever you actually like to drink. If you’re not a fan of the flavor to start, you’re not going to enjoy the protein powder pancakes.
Due to the WILD variation in nutrition between brands of protein powder, the protein powder has been left OUT of the nutritional info calculations in this recipe.
The nutritional info provided is for everything except the protein powder. Be sure to add the needed info - protein, carbs, etc - from your choice of protein powder.
The recipe uses 1 scoop / serving of protein powder per serving.
Secondly, different brands and types of protein powder can absorb liquid at different rates. When using a new protein powder in this recipe - or the first time making this recipe with something other than High Whey - I recommend starting out with less milk than called for, and see how it goes.
Just add a bit more, until you reach the desired consistency.
I use Unsweetened Almond Milk as basically a default, as that’s what I keep on hand in general.
That said, any milk will work well. Cow’s milk is a bit higher in carbs, but if it fits your macros - and taste - go for it!
Just be sure to check the nutrition label to make sure it fits what you’re looking for!
Oil - Optional
This pancake recipe cooks up beautifully with only a bit of cooking spray - no oil is needed in the batter.
That said, if you’re looking for a way to sneak some healthy fats in to your day, you definitely CAN add some.
You want to use Super Fine Almond Flour, for the best texture.
Note: This is NOT the same as “almond meal”, which has a more coarse texture and won’t give you the same “normal” pancake texture.
This recipe was developed using fresh strawberries, I don’t recommend using frozen strawberries.
This is for two reasons:
1. They’re generally sweetened.
2. Once they thaw, they will be mushy.
Rounding out this recipe, you will need:
... I just don’t have anything to add, there!
How to Make Strawberry Protein Pancakes
The full recipe is in the recipe card at the end of this post, here is the pictorial walk through:
Wash, hull, and chop or slice the strawberries, set aside.
Add the wet ingredients - the almond milk, eggs, and oil (if using) - to the bowl of mixed dry ingredients. Stir until well combined and smooth.
Add the chopped strawberries, stir until evenly distributed throughout the protein pancake batter. Set aside.
Use a ¼ cup measure to pour batter out into 3 small pancakes. (You can do all 6 at once, if using a larger surface, like my Cuisinart Griddler.)
Allow to cook until the underside is nicely golden brown, and small bubbles are breaking at the surface.
Carefully flip each pancake and cook for another 1-2 minutes, until golden brown on the second side, and JUST cooked through.
Note: Overcooking can lead to dry pancakes!
Serve the delicious protein pancakes with your favorite toppings - butter, Sugar Free Pancake Syrup, more berries, etc - or just plain.
Leftover pancakes can be stored in an airtight container in the fridge for a couple days.
More Keto Breakfast Recipes
Getting tired of bacon and eggs, looking for some more low carb breakfast options? I've got you covered! Here are the rest of my easy protein pancake recipes, along with some other tasty options.
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Strawberry Protein Pancakes Recipe - Gluten Free!
- ⅓ cup Super Fine Almond Flour
- 2 Scoops Vanilla Flavoured Whey Protein Powder We use Revolution Nutrition High Whey - Vanilla Cake. SEE NOTES ABOUT NUTRITION INFO.
- 1 tablespoon Coconut Flour
- 1 teaspoon Baking Powder
- ⅓ cup Unsweetened Almond Milk
- 2 Eggs
- 1 tablespoon MCT Oil optional
- ½ cup Chopped Strawberries
- Nonstick Spray
- In a medium mixing bowl, combine the almond flour, protein powder, coconut flour, and baking powder.
- Add the wet ingredients - the almond milk, eggs, and oil (if using) - to the bowl of mixed dry ingredients. Stir until well combined and smooth.
- Add the chopped strawberries, stir until evenly distributed throughout the protein pancake batter. Set aside.
- Heat a large nonstick skillet over medium heat, spray with nonstick spray.
- Use a ¼ cup measure to pour batter out into 3 small pancakes. (You can do all 6 at once, if using a larger surface, like my Cuisinart Griddler.)
- Allow to cook until the underside is nicely golden brown, and small bubbles are breaking at the surface.
- Carefully flip each pancake and cook for another 1-2 minutes, until golden brown on the second side, and JUST cooked through. Note: Overcooking can lead to dry pancakes!
- If you only did the 3 pancakes to start, use the ¼ cup measure to pour the remaining batter into another 3 pancakes, repeat the cooking process.
- Serve the strawberry protein pancakes with your favorite toppings - butter, sugar free syrup, more berries, etc - or just plain.
- Leftover pancakes can be stored in an airtight container in the fridge for a couple days.