Fluffy Strawberry Compote Hotcakes
Prepare to have your taste buds wowed with the most heavenly strawberry compote hotcakes you’ve ever encountered. Not only are these fluffy hotcakes high in protein, making them a guilt-free indulgence, but they also boast a luxurious topping of homemade strawberry compote sauce that will have you planning your next brunch the moment you take your first bite.
Servings: 1
Calories: 358.3kcal
Ingredients
Wet:
- 1 Whole Brown Egg (Vital Farms)
- 85 g Nonfat Greek Yogurt (Siggi’s)
- 30 ml Unflavored Plant Milk (Good Karma)
- 15 ml Sugar Free Syrup (Mrs Butterworths)
- Splash of Vanilla Extract
Dry:
- 30 g All Purpose Flour (King Arthur)
- 14 g Unflavored Protein Powder (Quest Baking)
- ¼ tsp Baking Powder
- Pinch of Salt
- ½ tsp Cinnamon
Strawberry Compote:
- 100 g Strawberries (chopped)
- Lemon Zest
- 8 g Zero Calorie Sweetener (H-E-B)
Toppings:
- 15 ml Sugar Free Syrup
- Powdered Sugar
Instructions
Hotcakes:
- In a bowl, mix together your wet ingredients until smooth.1 Whole Brown Egg, 85 g (0.33 cups) Nonfat Greek Yogurt, 30 ml (2 tbsp) Unflavored Plant Milk, 15 ml (1 tbsp) Sugar Free Syrup, Splash of Vanilla Extract
- Then add in the dry and incorporate.30 g (0.25 cups) All Purpose Flour, 14 g (2 tbsp) Unflavored Protein Powder, 1/4 tsp Baking Powder, Pinch of Salt, 1/2 tsp Cinnamon
- Spray coconut oil in a pan and place crumpet rings or mason jars. Spray insides with oil.
- Add in enough batter to fill halfway. Cover with a lire and cook on low to medium heat so the middle can cook without the bottom burning.
- Uncover after about 2-3 mins and bubbles should start forming on top. Then carefully remove the rings and flip to cook the other side.
- I cooked two at a time since my pan wasn’t big enough so repeat again until batter is finished.
Strawberry Compote:
- In a small pot, add in your cubed strawberries, with some lemon zest and your sugar. Mix and cook on medium heat until it starts to release its juices.100 g (0.75 cups) Strawberries, Lemon Zest, 8 g (2 tsp) Zero Calorie Sweetener
- I let that sit and cook down while I was cooking my hotcakes. Should cook for about 10 mins or until it’s a nice chunky sauce consistency.
- Stack your hotcakes and top with your compote.
- Drizzle with syrup and sprinkle powdered sugar. Then, dig in!15 ml (1 tbsp) Sugar Free Syrup, Powdered Sugar
Video Tutorial
Nutrition Information
Fluffy Strawberry Compote Hotcakes
Serving Size
1 Serving
Amount per Serving
Calories
358.3
% Daily Value*
Fat
8.9
g
14
%
Saturated Fat
1.5
g
9
%
Polyunsaturated Fat
1.2
g
Monounsaturated Fat
2
g
Cholesterol
197.5
mg
66
%
Sodium
268.5
mg
12
%
Potassium
259.2
mg
7
%
Carbohydrates
46.6
g
16
%
Fiber
3.5
g
15
%
Sugar
7.4
g
8
%
Protein
32.3
g
65
%
* Percent Daily Values are based on a 2000 calorie diet.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.