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Strawberry Protein Pancakes For Valentine's Day

Energizing Valentine's Day Brunch For a Romp in the Hay Later

Celebrate February's day of love with a sweet brunch idea that will satisfy your need for chocolate-covered strawberries. Aside from being low in calories — under 260 — these adorable heart-shaped flapjacks are made with protein powder. The pancakes are also topped with a Greek yogurt sauce, so the protein punch (almost 20 grams) will keep you energized for a run with your favorite loved one or any other type of physical activity you have in mind.

It's fun to draw these heart-shaped pancakes freehand, or if you're not feeling so artsy, place a metal cookie cutter on the pan and fill it with batter for more precise shapes. Either way, these pink protein pancakes are sure to put a smile on anyone's face.

Strawberry Protein Pancakes With Strawberry Cream Sauce

From Jenny Sugar, POPSUGAR Fitness

Strawberry Protein Pancakes For Valentine's Day


  1. For pancakes:
    1 cup whole-wheat flour
    2 ounces vanilla protein powder (I used Garden of Vega)
    1 tablespoon baking powder
    1/4 teaspoon salt
    1 egg
    1 tablespoon maple syrup
    1 teaspoon vanilla extract
    1 cup vanilla soy milk (or almond milk)
    1 tablespoon canola oil
    8 fresh strawberries, puréed (can use frozen)
    Cooking spray for pan
  1. For the sauce:
    8 fresh strawberries, puréed (can use frozen)
    6 ounces nonfat vanilla Greek yogurt
  1. For the topping:
    5 fresh strawberries, chopped
    4 squares of dark chocolate, chopped


  1. In a bowl, mix the whole-wheat flour, protein powder, baking powder, salt, egg, maple syrup, and vanilla extract.
  2. Stir in the soy milk, oil, and puréed strawberries (to save time, purée 16 strawberries at once and use half for the batter and save half for the cream sauce).
  3. Place a skillet or griddle on medium heat. After spraying the pan, pour batter into a large plastic bag (or use a pastry bag with a tip if you have one). Slowly pipe out a heart shape onto the griddle and fill it in. It should be about three inches long from top to bottom.
  4. Once the pancakes begin to bubble, flip them, and cook for another minute or so on the other side until golden brown.
  5. To make the strawberry cream sauce, mix the puréed strawberries and Greek yogurt in a small bowl.
  6. Serve three pancakes with a healthy drizzle of the creamy pink sauce, and sprinkle with some chopped strawberries and dark chocolate.

Source: Calorie Count


Calories per serving
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