Protein Pancake Bowl (Printable)

Golden pancakes with oats and protein powder, piled high with yogurt, berries, nuts, and honey drizzle.

# What You Need:

→ Pancake Base

01 - 1 large egg
02 - 2 large egg whites (approximately 2 fl oz)
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 (25-30 g)
06 - 1 medium ripe banana (approximately 3.5 oz), half for batter and 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 - 1-2 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, or 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, for garnish

# Steps:

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 1-2 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 will sizzle. 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 to a wide bowl and 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, 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 -
  • One bowl holds an entire satisfying breakfast with over 30 grams of protein and enough texture to keep every bite interesting.
  • The thick pancake base soaks up honey and yogurt like a sponge, creating pockets of sweetness that make you forget you are eating something this good for you.
02 -
  • If your protein powder is already sweet, cut back on added sweetener or your batter will taste like frosting instead of breakfast.
  • Cooking on too high heat will give you a burnt outside and a raw, gummy center, medium-low is your friend here.
03 -
  • Add a tablespoon of Greek yogurt to the batter if your protein powder tends to make things dry, it keeps the pancake tender and moist without changing the flavor.
  • Pour the batter into the pan and do not touch it until bubbles appear and the edges look set, patience here gives you a pancake that flips cleanly instead of falling apart.
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