Save Start your day with a Protein Pancake Bowl that combines the comfort of a classic breakfast with the nutritional punch of a high-protein meal. This warm, golden base is crafted from wholesome oats and ripe banana, providing a satisfying texture that blends seamlessly with creamy yogurt and fresh fruit.
Save This isn't just a meal; it's a nutrient-dense way to fuel your morning. By serving the pancakes in a bowl, you create the perfect canvas for a generous drizzle of honey and a crunch of granola, ensuring every bite is a delightful mix of flavors and textures.
Ingredients
- Pancake Base: 1 large egg, 2 large egg whites (60 ml), 1/3 cup (80 ml) unsweetened almond milk or milk of choice, 1/2 cup (45 g) rolled oats, 1 scoop (25–30 g) vanilla or unflavored protein powder, 1 medium ripe banana (half for batter), 1 teaspoon baking powder, 1/2 teaspoon ground cinnamon, 1/2 teaspoon vanilla extract, 1 tablespoon Greek yogurt, pinch of salt, 1–2 teaspoons sweetener of choice, 1 teaspoon coconut oil or butter.
- Toppings: 1/2 cup (120 g) Greek yogurt or skyr, remaining 1/2 banana (sliced), 1/3 cup (50 g) fresh berries, 1 tablespoon nut butter, 1 tablespoon chopped nuts or seeds, 1 tablespoon granola, 1–2 teaspoons honey or maple syrup, cinnamon or cocoa nibs for garnish.
Instructions
- 1. Prepare the Batter
- In a blender, combine the oats, protein powder, egg, egg whites, almond milk, half the banana, baking powder, cinnamon, vanilla, Greek yogurt, sweetener, and salt. Blend until smooth and creamy. If the batter is too thick, add a little extra milk; if too thin, add more oats.
- 2. Preheat the Pan
- Heat a nonstick skillet or griddle over medium heat. Add coconut oil or butter to coat the surface. Once hot, reduce the heat to medium-low.
- 3. Cook the Pancake
- Pour the batter into the skillet to form one large pancake or several smaller ones. Cook for 3–4 minutes until the edges set and bubbles appear. Carefully flip and cook for another 2–3 minutes until the center is set and golden brown.
- 4. Assemble the Bowl
- Transfer the pancake to a wide bowl, cutting it into bite-size pieces if preferred. Top with Greek yogurt, the remaining sliced banana, fresh berries, nuts, and granola. Drizzle with nut butter and honey.
- 5. Serve
- Enjoy immediately while the pancake is warm and the toppings are fresh. Mix the components together for the best flavor experience.
Zusatztipps für die Zubereitung
To make this recipe successfully, you will need a blender or mixing bowl, a nonstick skillet, and a spatula. This dish contains eggs and milk; for a nut-free version, simply omit the nut butter and nuts or substitute with pumpkin or sunflower seeds. Always check labels to ensure your oats and granola are certified gluten-free if needed.
Varianten und Anpassungen
For a chocolate-flavored base, add 1 tablespoon of unsweetened cocoa powder to the batter and top with dark chocolate chips. You can also boost the fiber content by adding 1 tablespoon of ground flaxseed or chia seeds to the blender. To make the recipe dairy-free, use a plant-based protein powder and dairy-free yogurt alternatives.
Serviervorschläge
Serve the bowl while the pancake is still steaming to create a beautiful contrast with the cold Greek yogurt. For an extra touch of indulgence, warm your nut butter with a teaspoon of water before drizzling to achieve a perfectly pourable consistency.
Save This Protein Pancake Bowl provides a balanced nutritional profile with approximately 450–500 calories, 13g of fat, 50g of carbohydrates, and 32g of protein. It is the perfect satisfying morning feast to keep you energized throughout the day.
Recipe FAQ
- → Can I make this gluten-free?
Yes, absolutely! To ensure it's gluten-free, use certified gluten-free rolled oats for the pancake base. Also, double-check any granola or other packaged toppings to confirm they are certified gluten-free.
- → What if my batter is too thick or too thin?
If your batter is too thick, gradually add 1-2 tablespoons more milk until it reaches a pourable but slightly thick consistency. If it's too thin, incorporate an extra tablespoon or two of oats or protein powder to thicken it up.
- → How can I increase the protein content even further?
For an extra protein boost, consider using high-protein Greek yogurt, adding an extra half scoop of protein powder to the batter, or opting for high-protein milk alternatives like soy milk in your blend.
- → Can this be prepared ahead of time for meal prep?
Certainly! You can cook the pancakes in advance and store them in the refrigerator for up to 3-4 days. When ready to eat, simply warm the pancake gently and then assemble with your fresh toppings.
- → Are there dairy-free options for this creation?
Yes, you can easily make this dairy-free. Use a plant-based protein powder, choose a dairy-free yogurt (such as coconut or almond-based), and stick to unsweetened plant milk like almond, soy, or oat milk.
- → Can I customize the toppings?
Toppings are completely customizable! Feel free to experiment with different fruits like peaches or mango, various nuts and seeds, different nut butters, or even a sprinkle of unsweetened cocoa powder or chocolate chips for a different flavor profile.