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The Best Strawberry Shortcake Protein Pancakes

Print Recipe
Horizontal shot of pancake stack topped with coconut cream and strawberries
Fluffy, high-protein pancakes that taste like strawberry shortcake—but without the crash. Naturally sweetened, meal prep-friendly, and easy to make dairy- or gluten-free. Perfect for weekend brunch or busy weekday mornings!
Yield 4 people
Prep Time 10 minutes
Cook Time 20 minutes

Ingredients

Strawberry Compote:

  • 1 pound fresh or frozen strawberries, hulled and chopped
  • 1/4 cup maple syrup
  • 1 tbsp fresh lemon juice
  • 1/2 tsp vanilla extract

Whipped Coconut Cream:

  • 1 (14-oz) can coconut cream or full-fat coconut milk, chilled overnight
  • 1/4-3/4 cup powdered sugar (or sweetener of choice)
  • 1/2 tsp vanilla extract

Pancake Batter:

  • 1 cup oat flour
  • 1 cup egg whites
  • 1 cup cottage cheese (use plain dairy-free yogurt or firm tofu for a dairy-free version)
  • 1 tsp vanilla
  • 1 tbsp maple syrup
  • 1 pinch salt
  • Coconut oil for cooking

Instructions

  • 1. Prepare the Strawberry Compote: Combine strawberries, maple syrup, lemon juice, and vanilla in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, for 15-18 minutes until the strawberries soften and release their juices. Remove from heat. The compote will thicken as it cools.
  • 2. Make the Whipped Coconut Cream: Chill coconut cream or milk in the refrigerator overnight. Do not shake the can. The next day, chill a large mixing bowl for 10 minutes before whipping. Open the chilled can and scoop out the solidified cream, leaving the liquid behind. Place the solid coconut cream in the chilled mixing bowl and beat for 30 seconds until creamy. Add vanilla and powdered sugar, then mix for another minute until smooth. Do not overwhip. Use immediately or refrigerate for later. The cream will firm up as it chills.
  • 3. Prepare the Pancake Batter: In a blender, combine oat flour, egg whites, cottage cheese (or dairy-free alternative), vanilla, salt, and maple syrup. Blend on high until smooth. Let the batter rest for 5 minutes to thicken.
  • 4. Cook the Pancakes: Heat a cast iron pan or non-stick skillet over medium heat and lightly grease with coconut oil. Pour the batter into the pan, forming 4-inch pancakes. Cook until bubbles form on the surface (about one minute), then flip and cook for another 30 seconds or until done. Repeat with remaining batter.
  • 5. Serve & Enjoy: Serve pancakes topped with strawberry compote and whipped coconut cream. Add extra toppings like Greek yogurt, nut butter, or fresh berries if desired.

Notes

  • Cottage Cheese: Provides a boost of protein and makes the pancakes fluffy. Substitute with dairy-free yogurt or tofu for a dairy-free version, tofu is a nice substitute because it adds almost as much protein as the cottage cheese.
  • Egg Whites: Helps bind the batter and keep the pancakes light. Whole eggs can be used, but the texture will be denser.
  • Oat Flour: Can be made by blending whole oats until finely ground. Use certified gluten-free oats if needed.
  • Coconut Cream: A thick dairy-free alternative for whipped cream. Chill overnight for the best results.