Berry Protein Pancakes Greek

Start your morning with these delicious Berry Protein Pancakes topped with creamy Greek yogurt. These fluffy, protein-packed pancakes provide the perfect balance of nutrition and flavor to fuel your day. The whole wheat flour and protein powder create a satisfying base, while the fresh berries add natural sweetness and antioxidants to every bite.

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These pancakes have become a weekend tradition in my home. The protein powder gives them staying power, while the berries burst with flavor in every bite. It's the perfect balance between a treat and a nutritious meal that will keep you feeling satisfied throughout the morning.

Ingredients

• Dry Ingredients: 1 cup (120 g) whole wheat flour, 1 scoop (30 g) vanilla protein powder, 1 ½ tsp baking powder, ¼ tsp baking soda, ¼ tsp salt
• Wet Ingredients: 2 large eggs, 1 cup (240 ml) low-fat milk, 1 tbsp honey or maple syrup, 1 tsp vanilla extract
• Add-ins: 1 cup (150 g) mixed fresh berries, 1 tbsp coconut oil or unsalted butter for cooking
• For Serving: 1 cup (240 g) plain Greek yogurt, ½ cup (75 g) fresh mixed berries, 1–2 tbsp honey or maple syrup (optional)

Instructions

Combine dry ingredients

In a large bowl, whisk together the flour, protein powder, baking powder, baking soda, and salt.

Mix wet ingredients

In a separate bowl, whisk the eggs, milk, honey or maple syrup, and vanilla extract until well combined.

Create the batter

Pour the wet ingredients into the dry ingredients and stir gently until just combined (do not overmix; some lumps are okay).

Add berries

Gently fold in the mixed berries.

Heat the skillet

Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or butter.

Cook the pancakes

Pour ¼ cup of batter per pancake onto the skillet. Cook for 2–3 minutes, until small bubbles form on the surface and the edges look set.

Flip and finish

Flip and cook for another 1–2 minutes until golden and cooked through. Repeat with remaining batter.

Serve

Serve pancakes warm, topped with Greek yogurt, extra berries, and a drizzle of honey or maple syrup if desired.

Zusatztipps für die Zubereitung

For the fluffiest pancakes, be careful not to overmix the batter - a few lumps are perfectly fine. If you're using larger strawberries, chop them into smaller pieces so they distribute evenly throughout the batter. The pancake is ready to flip when bubbles form on the surface and the edges begin to set.

Varianten und Anpassungen

Substitute whole wheat flour with oat flour or gluten-free flour blend for gluten-free pancakes. You can use any combination of fresh or frozen berries (if using frozen, do not thaw before adding to batter). For a dairy-free version, use plant-based milk, protein powder, and yogurt alternatives. Add a pinch of cinnamon to the batter for extra flavor.

Serviervorschläge

These protein pancakes are delicious served with a generous dollop of Greek yogurt, fresh berries, and a light drizzle of honey or maple syrup. For a more indulgent breakfast, add a sprinkle of chopped nuts or a spoonful of nut butter on top. They pair wonderfully with a fresh fruit salad on the side and a hot cup of coffee or tea.

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With 18g of protein per serving, these Berry Protein Pancakes make a nutritionally balanced breakfast that doesn't sacrifice flavor. The combination of whole wheat flour, protein powder, and fresh berries creates a satisfying meal that will keep you energized throughout the morning. Whether you're meal prepping for the week or creating a special weekend breakfast, these pancakes are sure to become a new favorite in your recipe collection.

Recipe FAQs

→ How do I prevent pancakes from sticking to the skillet?

Use a non-stick skillet and lightly grease it with coconut oil or butter before cooking each pancake to ensure easy flipping and prevent sticking.

→ Can I use frozen berries in the batter?

Yes, frozen berries can be used directly without thawing to avoid watering down the batter and maintain the pancakes' texture.

→ What alternatives can I use for whole wheat flour?

Oat flour or certified gluten-free flour blends can be used to accommodate gluten sensitivities while maintaining texture.

→ How can I make this dish dairy-free?

Substitute dairy milk and Greek yogurt with plant-based milk and yogurt alternatives to make it suitable for dairy-free diets.

→ What is the best way to store leftovers?

Layer cooled pancakes between parchment paper and store in an airtight container in the freezer for up to two months.

→ Can I add spices for extra flavor?

A pinch of cinnamon or nutmeg can be added to the batter for warm, aromatic notes without overpowering the berries.