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Stack of fluffy strawberry pancakes topped with syrup and fresh strawberries on a white plate
Print Recipe

How to Make Fluffy Strawberry Protein Pancakes – High-Protein Vegan Breakfast

Try these fluffy strawberry protein pancakes made with yeast and plant protein! Vegan, nutritious, and freezer-friendly—perfect for a sporty lifestyle.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: freezer friendly, healthy breakfast, protein pancakes, strawberry pancakes, vegan pancakes, yeast pancakes
Servings: 4 portions
Calories: 517kcal
Cost: €0.85

Ingredients

For the yeast starter:

  • 1 1/2 cups soy milk or other plant milk
  • 1 tbsp sugar do not substitute
  • 1 tbsp flour
  • 1 packet dry yeast 7g

For the pancake batter:

  • 2 cups all-purpose flour
  • 2 tbsp sugar or sweetener of choice
  • 1 dash of salt
  • 1/3 cup vegetable oil or melted coconut oil
  • 1 scoop strawberry-flavored pea protein powder e.g., MyProtein Strawberry Shake
  • 1/4 cup chopped fresh strawberries
  • 1 dash vanilla essence optional

Instructions

Step 1: Activate the Yeast

  • Warm the soy milk (not hot!), stir in 1 tbsp sugar and 1 tbsp flour. Add the yeast and mix. Let sit for 10 minutes until bubbly.

Step 2: Make the Batter

  • In a large bowl, mix flour, sugar, salt, and protein powder. Add the yeast mixture, oil, and vanilla (if using). Stir until smooth. Fold in chopped strawberries.

Step 3: Cook the Pancakes

  • Heat a non-stick pan over medium heat. Pour ~2 tbsp of batter per pancake. Cook for 2 minutes each side, until golden and fluffy.