Protein Pancake Bowl (Printable)

Golden pancakes with oats, banana, and protein powder topped with Greek yogurt, berries, nuts, and honey drizzle.

# Ingredient List:

→ 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 - 1-2 teaspoons 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 Steps:

01 - In a blender, combine the rolled oats, protein powder, egg, egg whites, almond milk, half the banana, baking powder, cinnamon, vanilla extract, 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 evenly. When hot, indicated by a drop of water sizzling on the surface, reduce heat to medium-low.
03 - Pour all the batter into the skillet to form one large thick pancake, or divide into 2-3 smaller portions. Cook for 3-4 minutes until the edges are set and small bubbles appear on the surface. 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 the pancake to a wide serving bowl. Cut into bite-size pieces if desired. Top with Greek yogurt or skyr, swirling in honey or maple syrup. Arrange banana slices and fresh berries over the top. Sprinkle with nuts, seeds, and granola. Drizzle with nut butter warmed with a little water if needed to make it pourable, and finish with additional 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 optimal flavor combination.

# Expert Hints:

01 -
  • It feels like dessert but keeps you full until lunch without the usual mid-morning crash.
  • You can toss everything into a blender, cook one big pancake, and skip the flipping marathon.
  • Every topping becomes part of the experience, so you get to build your bowl exactly how you want it that morning.
02 -
  • If your batter looks too thin, don't panic, just add another tablespoon of oats or protein powder and blend again until it thickens.
  • Cooking on medium-low heat is the secret to a fluffy pancake that cooks through without burning on the outside.
  • Warm your nut butter with a splash of water before drizzling so it spreads easily and doesn't clump in cold spots.
03 -
  • Let the batter rest for a minute or two after blending so the oats can absorb some liquid and the pancake cooks more evenly.
  • If your protein powder is already sweetened, start with less added sweetener and taste the batter before cooking.
  • Use a wide, shallow bowl for serving so you can see all the toppings and mix everything together without making a mess.
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