Protein Pancake Bowl (Printer Friendly)

Fluffy protein-packed pancakes made with oats and banana, topped with Greek yogurt, berries, nuts, and honey for a hearty breakfast bowl.

# What You Need:

→ Pancake Base

01 - 1 large egg
02 - 2 large egg whites (about 2 fluid ounces)
03 - 1/3 cup unsweetened almond milk or milk of choice
04 - 1/2 cup rolled oats (use gluten-free if needed)
05 - 1 scoop (1 to 1.1 ounces) vanilla or unflavored whey or plant-based protein powder
06 - 1 medium ripe banana (about 3.5 ounces), half for batter, half for topping
07 - 1 teaspoon baking powder
08 - 1/2 teaspoon ground cinnamon (optional)
09 - 1/2 teaspoon vanilla extract
10 - 1 tablespoon Greek yogurt (optional, for moisture)
11 - Pinch of salt
12 - 1 to 2 teaspoons sweetener of choice (honey, maple syrup, stevia, or sugar)
13 - 1 teaspoon coconut oil or butter, for cooking

→ Toppings

14 - 1/2 cup Greek yogurt or skyr
15 - Remaining 1/2 banana, sliced
16 - 1/3 cup fresh berries (blueberries, strawberries, raspberries)
17 - 1 tablespoon nut butter (peanut, almond, or cashew)
18 - 1 tablespoon chopped nuts or seeds (walnuts, almonds, pumpkin seeds, chia seeds, or hemp hearts)
19 - 1 tablespoon granola
20 - 1 to 2 teaspoons honey or maple syrup, for drizzling
21 - Pinch of cinnamon or cocoa nibs (optional, for garnish)

# Directions:

01 - In a blender, combine the oats, protein powder, egg, egg whites, almond milk, half the banana, baking powder, cinnamon, vanilla, Greek yogurt (if using), sweetener, and salt. Blend until completely smooth and creamy. The batter should be pourable but slightly thick. If too thick, add 1 to 2 tablespoons more milk; if too thin, add 1 to 2 tablespoons oats or extra protein powder.
02 - Heat a nonstick skillet or griddle over medium heat. Add coconut oil or butter and swirl to coat. When hot (a drop of water sizzles), reduce heat to medium-low.
03 - Pour all the batter into the skillet to form a large, thick pancake, or make 2 to 3 smaller ones. Cook for 3 to 4 minutes until the edges set and small bubbles appear. Carefully flip and cook another 2 to 3 minutes until the center is set and the pancake is golden brown. Lower heat if browning too quickly.
04 - Transfer pancake(s) to a wide bowl. Cut into bite-size pieces if desired. Top with Greek yogurt or skyr, swirling in honey or maple syrup if you like. Arrange banana slices and berries over the top. Sprinkle with nuts/seeds and granola. Drizzle with nut butter (warm with a little water if needed to make pourable), and finish with extra honey, maple syrup, cinnamon, or cocoa nibs.
05 - Enjoy immediately while the pancake is warm and the toppings are cool and creamy. Mix everything together before eating for the perfect bite.

# Pro Advice:

01 -
  • You get all the comfort of pancakes without the flipping marathon, just one thick round and a pile of toppings.
  • It delivers serious protein without tasting like a supplement, thanks to the banana and cinnamon doing the heavy lifting on flavor.
  • You can prep the batter the night before and cook it in under ten minutes when morning brain is still foggy.
02 -
  • If your protein powder is very sweet, cut the added sweetener in half or skip it entirely, or the bowl will taste like dessert before noon.
  • Flip the pancake only once and resist the urge to press it with the spatula, or you will squeeze out all the air and end up with a dense disc.
  • Let the batter rest for a minute after blending so the oats can hydrate, it makes the texture softer and easier to cook evenly.
03 -
  • Warm the nut butter for ten seconds in the microwave so it drizzles instead of clumping, it makes the bowl look and taste better.
  • Use a wide bowl instead of a plate so the yogurt and toppings stay contained and you can mix everything together without making a mess.
  • If you want extra protein without extra powder, stir a scoop of cottage cheese into the batter, it blends smooth and adds creaminess.
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