Strawberry Overload Protein Pancakes & Cream

Well let me just show you a glimpse of my amazing breakfast from this morning.  You guys know for the longest time I went without using any type of supplemental protein products.  Well that all changed when I was introduced to NutriForce Sports.  This was the first time in a very long time, but I made a delicious stack of protein pancakes.  I used my regular Fluffy Oat Pancake recipe and simply replaced a portion of the Oat Flour with NFSports Strawberry NutriWhey with Freeze Dried Strawberries right in the mix.  I topped off this delicious stack with a Strawberry Protein Cream made with Fage Greek Yogurt, 100% Pure Maple Syrup and fresh Strawberries.  Oh yes, this was the perfect way to start my day and fuel my morning after an early morning training session. 

Strawberry Overload Protein Pancakes & Cream
Nutrition Information
  • Serves: 2
  • Serving size: 1
  • Calories: 279
  • Fat: 3g
  • Carbohydrates: 35g
  • Fiber: 4g
  • Protein: 28g
Recipe Type: Breakfast, NutriForce Sports Recipe
Prep time: 
Cook time: 
Total time: 
Dry Ingredients
  • 48 g Oat Flour (I use Bob Red Mill Whole Grain Oat Flour)
  • 32g NutriForce Sports NutriWhey Strawberry (See Tips/Suggestions for Discount Code)
  • 1 tsp Baking Powder
  • ***For all Oat Flour Pancakes (Non-Protein version) use 80g Oat Flour and omit protein addition.***
Wet Ingredients
  • 1 Whole Egg or 50g Egg White (See Tips/Suggestions)
  • ½ cup (113g) Fage Greek Yogurt
  • 2tbs Water (Use 1tbs if you want pancake to be more fluffy)
  • 1 tsp Strawberry or Vanilla Extract (I use Simply Organic)
  • ½ tbs Coconut Sugar (or Sweetener of choice)
Strawberry & Cream Topping
  • 166g (1 cup) Chopped Strawberries
  • 85g (6tbs) Fage Greek Yogurt
  • 1 tbs 100% Pure Maple Syrup
What you need:
  • (2) Bowls
  • Processor
  • Handheld Blender or Whisk
  • Spatula
  • Measuring Spoons/Cups
  • Skillet
  • Knife
  • Cooking Spray/Oil
  • Scale
  • NutriForce Sports NutriWhey Discount Code: KIASFITFARE30 for 30% off your entire order of any of their products at
  • Typically one whole large egg is 50 grams, this amount is needed for the full recipe. If you use egg whites, measure it out.
  • Note: The thick batter will create a fluffy pancake.
  • For all Oat Version (Non-Protein Pancakes) use 80g Oat Flour and omit protein addition.
  1. Little secret: Whip your egg or egg whites with a hand held blender for 20-30 sec. before mixing batter. This will result in an even fluffier pancake. This step is not needed, but it is a great addition if you have the time.
  2. Combine all dry ingredients in bowl, set aside.
  3. Combine all wet ingredients. Add to dry ingredients and completely combine mixture.
  4. Heat skillet/stovetop & spray with Cooking Spray/Oil.
  5. Drop batter by ¼ cup or ⅓ cup amounts. Cook slower, if you turn the temperature up to high they will cook way too fast. If you can gage it, cook on 300 degrees. Cook 4-5 minutes on each side.
  6. For Strawberry & Cream Topping: Combine Greek Yogurt, ½ cup of Chopped Strawberries (reserve the other ½ cup) and the Maple Syrup in the processor. Add in remaining chopped Strawberries, gently stir mixture.
  7. Plate pancakes, top with Strawberry & Cream Topping.
  8. Enjoy!!
Remember, you can always adjust recipe to smaller or larger portions to meet your needs and goals.
Be Healthy, Be Strong, Nourish your Body and Live Fit!!




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