This recipe reimagines the strawberry shortcake as a protein-packed breakfast with a purée of strawberries mixed right into the batter. This recipe comes to us from Tina Muir and appears in The Home Cook Breakfast Book, a collaboration between Meatless Monday and Earthbound Farm.
Makes 5 pancakes. Serving size: 3 pancakes
- 3/4 cup rolled oats
- 1/2 cup whole-wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 scoop cake batter flavored protein powder
- 1 cup strawberries, pureed in a blender
- 1 tsp vanilla
- 1/2 cup 2% Greek yogurt
- 1 egg
- 1/2 cup almond milk
Mix the wet ingredients into a large bowl, stirring until well combined.
Stir the dry ingredients in a medium bowl. Slowly stir the dry mixture into the wet mixture until well combined. The batter will be very thick.
Grease a pancake pan/sauté pan/frying pan with spray or butter as it heats up over a medium heat. Spoon the mixture onto the pan and spread it out a little with the spoon (they will still be thicker pancakes). Leave to cook for 4-5 minutes, or until the underside is brown. Flip the pancake over and allow the other side to cook.
Serve with fresh strawberries and maple syrup.