Rediscover the joy of making homemade pancakes with this protein-rich version that’s simple to prepare and deliciously comforting! Perfect for a weekend breakfast that’s both indulgent and satisfying, it helps you fuel up with energy to start the day off right. A recipe approved by our dietitians, to enjoy with our raspberry chia jam for an even more decadent touch!
Preparation
10
min
Cooking
20
min
Servings
6
Nutrition Facts (per serving)
Calories
250
Fat
9
Carbohydrates
25
Fibre
4
Protein
17
Sodium
110
Ingredients
- 250 ml (1 cup) whole wheat flour (or buckwheat flour for a gluten-free option)
- 160 ml (⅔ cup) ground almonds
- 5 ml (1 tsp) baking powder
- A pinch of salt
- 2 large eggs
- 125 ml (½ cup) egg whites
250 ml (1 cup) plain 0% Greek yogurt - 180 ml (3/4 cup) high-protein milk
- 5 ml (1 tsp) vanilla extract
- 500 ml (2 cups) fresh strawberries, diced, divided
- Cooking spray
- Maple syrup, to taste, for serving
Preparation
- In a medium bowl, mix the whole wheat flour, almond flour, baking powder and salt. Set aside.
- In a large bowl, whisk the eggs, egg whites, Greek yogurt, high-protein milk and vanilla until smooth and homogeneous.
- Gently incorporate the dry ingredients into the wet ingredients using a spatula. Mix just enough to moisten the batter, without overmixing the preparation.
- Gently fold 1 ½ cups (375 ml) of the strawberries into the batter using a spatula. Reserve the rest for serving.
- Heat a small non-stick skillet over medium heat and lightly coat with cooking spray.
- Pour about 60-80 ml (¼-⅓ cup) of batter per pancake. Cook for 2 to 3 minutes, until small bubbles form on the surface and the edges begin to set. Flip and continue cooking for 1 to 2 minutes, or until the pancake is golden brown. Repeat with the remaining batter.
- Serve the pancakes warm, topped with the remaining fresh strawberries and a drizzle of maple syrup.
Notes
Keeps for 4 days in the refrigerator in an airtight container or 3 months in the freezer.
