17 February, 2014
How To Make Strawberry Protein Pancake with Yogurt FillingPosted in : Breakfast on by : allison Tags: breakfast, children, healthy, kids, pancakes, protein, strawberries, strawberry, yogurt
For Pancake Roll-ups:
1/4 cup Low fat plain greek yogurt (I used Chobani™)
1/2 scoop Plain or vanilla protein powder (my protein powder is 100 calories per 1/4 cup scoop)
1/2 tsp Baking powder
2 Egg whites
1/2 cup Oats (regular old fashioned oats, or gluten free if sensitive)
1/4 cup Strawberries, chopped (about 2 large strawberries)
1/8 cup Water
3-5 pkts Stevia (or sweetener to taste)
For Yogurt Filling:
1/2 cup Low fat Greek yogurt (I used Chobani™)1
2 tbs Low sugar strawberry jam
1-2 pkts Stevia (or sweetener to taste)
Put all of the ingredients for the pancakes in a blender and blend until smooth!
Meanwhile, heat a nonstick griddle (or large nonstick skillet) coated with cooking spray over medium heat. Spoon 1/2 of the batter (if making 2 large pancakes) OR 1/4 of the batter (if making 4 smaller pancakes) onto pre-heated griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked. Remove from griddle when both sides are cooked, and place pancakes on a serving plate.
To make the filling, simply mix Greek yogurt (or cottage cheese puree) with jam (or diced/crushed strawberries) and sweetener in a small bowl. Divide filling between pancakes, and roll pancakes up around filling. Place roll-ups on plate seam-side down so they stay rolled, or secure with a toothpick! Serve with strawberries, low sugar jam, or low sugar maple syrup if desired! Enjoy!