How long do Vanilla Protein Pancakes with Berry Compote take?

About 30 minutes in total: 10 minutes of prep and 20 minutes of cooking the pancakes and the berry compote.

Are Vanilla Protein Pancakes with Berry Compote vegetarian?

Yes, they are vegetarian. The pancakes use flour, vanilla protein powder, almond milk and baking powder, topped with strawberries, blueberries and maple syrup.

When should I flip the protein pancakes?

Flip them once small bubbles appear across the surface and the edges look set. Flipping too early makes them tear and spread.

How do I make the berry compote?

Simmer the chopped strawberries and blueberries with a little maple syrup until the fruit softens and the juices turn syrupy. Stir gently so some berries stay whole.

Can I use dairy milk instead of almond milk?

Yes, dairy milk or oat milk work well. Add it gradually, as you may need slightly more or less to get a thick, pourable batter.

Vanilla Protein Pancakes With Berry Compote Recipe

Name: Vanilla Protein Pancakes with Berry Compote
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 servings
Cuisine: English
Ingredients: 500 G The Fruit and Veg Man Strawberries Spanish (Punnet - 500g); 1L Unsweetened Almond Milk; - Jalpur Rice Flour; 100G Borwicks Baking Powder, 100G; 187 Ml Pure Maple Syrup, 187Ml; NaN Ground Pumpkin Seed Flour Protein Powder; 35 ml Dr. Oetker Madagascan Vanilla Extract 35 ml; 150 g Pickd Organic Blueberries 150g; 500 ml Filippo Berio Extra Virgin Olive Oil 500 ml

English cuisine · 1 servings · 460 calories

Vanilla Protein Pancakes with Berry Compote recipe

About this recipe

Start your day with these Vanilla Protein Pancakes topped with a delicious Berry Compote—a perfect blend of flavor and nutrition. This vegetarian breakfast recipe combines the light fluffiness of protein-packed pancakes with the tangy sweetness of fresh blueberries and strawberries. The maple syrup adds a touch of indulgence, while the vanilla essence ties the dish together beautifully. With 37g of protein per serving and a balance of carbs and fiber, these pancakes are ideal for fueling your morning workout or simply enjoying a comforting start to your day. Quick to prepare and easy to batch, this recipe is perfect for weekday mornings or relaxed weekend brunches. Enjoy the delightful textures and vibrant flavors in every bite, knowing you’re nourishing your body with wholesome ingredients.

Ingredients

500 G The Fruit And Veg Man Strawberries Spanish (Punnet - 500g)
1L Unsweetened Almond Milk
- Jalpur Rice Flour
100G Borwicks Baking Powder, 100G
187 Ml Pure Maple Syrup, 187Ml
NaN Ground Pumpkin Seed Flour Protein Powder
35 ml Dr. Oetker Madagascan Vanilla Extract 35 Ml
150 g Pickd Organic Blueberries 150g
500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

Instructions

1. In a mixing bowl, combine 100 g of rice flour, 30 g of protein powder, and 2 teaspoons of baking powder.
2. Gradually add 250 ml of almond milk and 1 teaspoon of vanilla extract to the dry ingredients, whisking until a smooth batter forms.
3. Heat a non-stick skillet over medium heat and lightly grease with 1 tablespoon of olive oil.
4. Pour a small amount of batter into the skillet to form pancakes and cook for 2-3 minutes, flipping when bubbles appear.
5. Repeat until all batter is used, keeping cooked pancakes warm under foil.
6. Meanwhile, in a saucepan, combine 150 g of blueberries, 150 g of hulled and halved strawberries, and 2 tablespoons of maple syrup over medium heat.
7. Stir the fruit mixture frequently, mashing slightly until it forms a thick compote, about 5-7 minutes.
8. Remove the berry compote from heat and let cool slightly before serving.
9. Plate the pancakes, stacking them neatly, and spoon the berry compote generously over the top.
10. Optionally finish with a drizzle of the remaining 2 tablespoons of maple syrup before serving.

How to make Vanilla Protein Pancakes With Berry Compote

Make the batter. Combine the oat flour, vanilla protein powder, baking powder and a pinch of black pepper. Gradually whisk in the almond milk and vanilla extract until a smooth batter forms.
Cook the pancakes. Heat a non-stick skillet over medium heat and lightly grease with olive oil. Cook small pancakes for 2-3 minutes, flipping when bubbles appear, and keep them warm under foil until all the batter is used.
Make the compote. Combine the blueberries, strawberries and maple syrup in a saucepan over medium heat. Stir frequently, mashing slightly, for 5-7 minutes until it forms a thick compote.
Cool the compote. Remove the berry compote from the heat and leave it to cool slightly while you get the pancakes ready to plate.
Stack and serve. Stack the pancakes neatly on plates and spoon the compote generously over the top. Garnish with fresh berries and a drizzle of maple syrup if you like.

Frequently asked questions

How long do Vanilla Protein Pancakes with Berry Compote take?: About 30 minutes in total: 10 minutes of prep and 20 minutes of cooking the pancakes and the berry compote.
Are Vanilla Protein Pancakes with Berry Compote vegetarian?: Yes, they are vegetarian. The pancakes use flour, vanilla protein powder, almond milk and baking powder, topped with strawberries, blueberries and maple syrup.
When should I flip the protein pancakes?: Flip them once small bubbles appear across the surface and the edges look set. Flipping too early makes them tear and spread.
How do I make the berry compote?: Simmer the chopped strawberries and blueberries with a little maple syrup until the fruit softens and the juices turn syrupy. Stir gently so some berries stay whole.
Can I use dairy milk instead of almond milk?: Yes, dairy milk or oat milk work well. Add it gradually, as you may need slightly more or less to get a thick, pourable batter.