Protein Pancake Bowl (Print Version)

Warm oat-banana pancakes blended with protein powder, piled with tangy yogurt, fresh berries, nuts, and honey in a hearty breakfast bowl.

# What You Need:

→ Pancake Base

01 - 1 large egg
02 - 2 large egg whites (approximately 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 vanilla or unflavored whey or plant-based protein powder (25-30 grams)
06 - 1 medium ripe banana (approximately 3.5 ounces), divided for batter and 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)

# How To Make:

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 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 preferred. 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 -
  • It keeps you full for hours without the mid-morning crash that comes from toast or cereal alone.
  • You can prep the batter in under five minutes and customize toppings based on whatever is in your fridge.
  • It feels indulgent but packs serious nutrition, so you get dessert vibes with breakfast fuel.
02 -
  • If you cook the pancake on heat that is too high, the outside will burn before the inside sets, so keep it at medium-low and be patient.
  • Different protein powders have different sweetness levels, so taste your batter before cooking and adjust honey or sweetener accordingly.
  • Letting the batter sit for a minute after blending helps the oats absorb liquid and makes the pancake fluffier.
03 -
  • Warm your nut butter in the microwave for ten seconds with a teaspoon of water so it drizzles smoothly instead of clumping.
  • Use a wide, shallow bowl instead of a deep one so you can see all the toppings and mix everything easily.
  • If your protein powder is unflavored, add an extra half teaspoon of vanilla and a pinch more cinnamon to bring out the warmth.
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