Cherry Bomb Protein Pancakes – by Ghada V.

My creation is Cherry Bomb Protein Pancakes. I was inspired to create these as cherries are in season at the moment in New Zealand, plus they are plump, sweet and naturally good for you!

I blog my adventures in family life, health and weight loss at Mama Goes BAM ( I recently loss 25 pounds and 16 inches over 6 months thanks to protein pow, eating right, and stepping up my fitness regime. I was born in Canada, lived in New Zealand for 8 years, relocated to NYC for 2.5 years and just returned to New Zealand in November. Want to read about any of what I mentioned above? I hope you’ll stop by Mama Goes BAM or come say hi on Twitter (@OMGhada) and tell me what you think of these protein pancakes.


(makes 3 small sized pancakes, good for one person)

1/4 cup Shaklee 180 Strawberry Protein Powder Smoothee mix
1/4 cup organic brown rice flour
1 teaspoon baking powder
6 pitted cherries
1/4 cup oat milk
1 teaspoon vanilla extract
1 teaspoon raw agave
1 egg
1 heaping tablespoon plain greek yogurt + 1 cherry (optional topping)


1. Combine all the dry ingredients in a large bowl. Add the milk, vanilla extract and agave to the dry ingredients. Mix it all up with a fork.

2. Whip the egg in a separate bowl and then add it into the mixture. Add the cherries last, mashing them with the fork and releasing their juice. You should have rough chunks of cherries as part of your mix. When the mix is purplish in color and thick you’ve got it just right.

3. With your non-stick fry pan on medium heat, heat a bit of coconut oil to help with frying up the pancakes. Using a ladle, drop 1/3 of the batter on the fry pan and level it off with the back of the ladle so you have a nice circular pancake. Once the edges look brown and crispy (about 1-2 minutes), flip it over to cook the other side. Repeat for all 3 pancakes and you’re done!



6 pitted cherries
1/2 cup water
1 teaspoon agave
1/2 teaspoon of cinnamon
1/2 teaspoon vanilla extract


1. Make sure to remove the pits from the cherries, chop roughly and throw in a saucepan. Combine all the ingredients in the saucepan and stir.

2. Bring the mixture to a boil for about 1.5 minutes, lower the heat and simmer for another 2 minutes.

3. Remove from the heat – I let my sauce cool before adding to the pancakes, but I’m thinking next time I’d love to eat them with warm cherry sauce. Yum! Easy peasy right?!

Macros per Serving: N/A


These pancakes are good, but this sauce is great! I’ve never made this before, I just came up with it on the spot. I made the mistake of not adding all the sauce to the pancakes at first. After one bite, I realized that this sauce is da bomb! Hence the name for these pancakes hee hee. I’m telling ya, use it all! Even if it looks like your pancakes are drowning in this sauce, you won’t regret it. It’s a naturally sweet taste, not over the top or metallic and you’ll actually want to smear your pancakes all over this cherry goodness.

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