These deliciously fluffy pancakes are bursting with sweet strawberry flavour in every bite and are high in natural protein too. An irresistible treat for breakfast, brunch or afternoon tea!
Strawberry shortcake pancakes
100g oat flour
140g of reduced fat Greek yoghurt
3 egg whites and 1 whole egg
2 heaped tsp of set honey
3 large sweet strawberries chopped finely
½ tsp baking powder
½ tsp vanilla bean paste
2 tbsp Streamline less sugar strawberry jam
In a bowl, add the sifted oat flour (*) and baking powder; whisk to combine and set aside.
In a separate bowl, beat the egg whites until they create stiff streaks and set aside.
Combine Greek yoghurt, egg, vanilla bean paste, give it a good mix, now add oat flour and beat until it gives you a silky smooth batter consistency.
Fold in the egg whites to the batter, half egg white mixture at a time.
Finally, add the chopped up strawberries and fold in to the batter slowly.
Heat up a nonstick pancake pan, add few sprays of oil if needed . Pour the batter in to the pancake pan using a tablespoon and close with a lid for about a min or so. When the edges are bubbling, it’s an indication you can flip without breaking the pancake. Flip the pancake and close with the lid for another min. Repeat to make 6 large pancakes or 8 medium sized pancakes.
Stack the pancakes and top them up with Streamline less sugar strawberry jam and enjoy these healthy high-protein fluffy pancakes!
* To make oat flour, take 100g of rolled oats and blend in a high-speed blender to get oat flour. Take a sieve and sift the flour through to get a fine flour texture, which will help make the pancakes lighter.