strawberry protein pancakes
These soft strawberry pancakes taste like a treat, but are built for much more than that. Greek yoghurt, eggs and wholegrain flours make them satisfying enough for breakfast or a lunchbox, while fresh strawberries add little bursts of sweetness. Make a batch ahead, freeze them, and you’ve got an easy option ready for busy mornings (or incoming hangry gremlins).
Makes approximately 12 small pancakes.
- 2 eggs
- 1 cup full-fat Greek yoghurt
- 2 tbsp melted butter
- 2–3 tbsp maple syrup or honey
- 1 tsp vanilla extract
- ½ cup oat flour
- ½ cup + 2 tbsp wholegrain spelt flour
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup strawberries, finely chopped
- Small splash of milk, only if needed
- Olive oil or butter, for cooking
Add the eggs, Greek yoghurt, melted butter, maple syrup or honey, vanilla, oat flour, spelt flour, baking powder and salt to a blender. Blend until smooth.
Leave the batter to rest for 5 minutes. This gives the flours time to absorb some of the liquid and helps the pancakes hold together.
Stir through the chopped strawberries.
Check the batter. It should be thick but spoonable. If it feels too thick, stir in a small splash of milk.
Lightly grease a frying pan and place over medium-low heat. Spoon in small pancakes and cook for 2–3 minutes, until the edges look set and the underside is golden.
Flip and cook for another 2–3 minutes, until golden and cooked through. Keep the heat fairly low — the yoghurt and fruit make these better cooked gently rather than rushed.
Serve straight away or cool completely before storing or freezing.
- Around 4 g protein per pancake, so helps keep kids full
- Quick and easy to prep
- Naturally sweetened with strawberries + a little maple syrup or honey
- Easy to batch-cook and keep in the freezer
- Works for breakfast, snack time or straight into the lunchbox
Cool completely and store in an airtight container in the fridge.
Freeze cooled pancakes with baking paper between them, then transfer to a freezer-safe container or silicone bag. Pack into the lunchbox straight from frozen, or thaw/reheat as needed.
Portion the batter into silicone moulds and freeze until solid. Transfer to a freezer-safe container or bag. Cook portions straight from frozen in a lightly greased pan over low heat, allowing extra time for the centre to cook through.
there's a reason these recipes work so hard for kids
They're all built around The Lunchbox Formula™ — the simple framework for packing food that helps kids get through the school day in one piece.
Free downloadDietitian approved11,000+ parents
By downloading, you’ll also receive our bi-weekly newsletter. Unsubscribe anytime. Privacy Policy
you might also like..
carrot & parmesan fritters
Golden carrot and Parmesan fritters — soft in the middle, crisp at the edges, freezer-friendly and lunchbox-ready.
pink beetroot & tofu pasta
A bright pink blender pasta sauce that takes minutes, is full of good stuff, and makes lunch feel instantly more fun.
chocolate hazelnut bliss cubes
Fudgy no-bake cubes of dates, hazelnut butter, oats and cocoa — freezer-friendly and lunchbox-ready.
frozen coconut lemon bars
Chewy lemon freezer bars packed with fibre, healthy fats, and protein to keep kids full.
zucchini pizza muffins
Savoury, cheesy pizza-style muffins with hidden zucchini, made for lunchboxes and freezer stashes.
chocolate power dates
Chocolate-covered stuffed dates that taste like a treat, but come with plenty of fibre, healthy fats, and a lot more staying power.
We love partnering with like-minded brands that share our values. Interested in a partnership or collaboration?