Protein Pancake Bowl (Print Version)

A delightful protein-packed bowl featuring warm pancakes, Greek yogurt, berries, and nuts. Perfect for a hearty breakfast.

# Components:

→ Pancake Base

01 - 1 large egg
02 - 2 large egg whites (about 2 tablespoons)
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 vanilla or unflavored whey or plant-based protein powder
06 - 1 medium ripe banana (half for batter, half for topping)
07 - 1 teaspoon baking powder
08 - 1/2 teaspoon ground cinnamon
09 - 1/2 teaspoon vanilla extract
10 - 1 tablespoon Greek yogurt (optional)
11 - Pinch of salt
12 - 1-2 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 - 1-2 teaspoons honey or maple syrup for drizzling
21 - Pinch of cinnamon or cocoa nibs (optional)

# Directions:

01 - Combine the oats, protein powder, egg, egg whites, almond milk, half the banana, baking powder, cinnamon, vanilla, Greek yogurt (if using), sweetener, and salt in a blender. Blend until completely smooth and creamy. The batter should be pourable but slightly thick. If too thick, add 1-2 tablespoons more milk; if too thin, add 1-2 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 2-3 smaller ones. Cook for 3-4 minutes until the edges set and small bubbles appear. Carefully flip and cook another 2-3 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 desired. Arrange banana slices and berries over the top. Sprinkle with nuts and 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.

# Expert Advice:

01 -
  • High in protein with 32g per serving to keep you full and satisfied.
  • Quick and easy preparation taking only 18 minutes from start to finish.
  • Naturally gluten-free and vegetarian friendly with simple ingredient swaps.
  • Highly customizable with your favorite seasonal fruits, nuts, and seeds.
02 -
  • Use a very ripe banana for the best natural sweetness and moisture in the batter.
  • No blender? Use oat flour instead of rolled oats and whisk all ingredients by hand until smooth.
  • If you are meal prepping, cook the pancakes ahead of time and store them in the fridge, then assemble with fresh toppings just before eating.
  • Adjust the sweetness of the batter based on whether your protein powder is already sweetened.
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