Protein Pancake Bowl (Printable)

Golden oat-banana pancakes loaded with protein powder and topped with creamy yogurt, berries, nuts, and honey.

# What You'll 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 (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
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 - 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 for garnish

# Directions:

01 - In a blender, combine the oats, protein powder, egg, egg whites, almond milk, half the banana, baking powder, cinnamon, vanilla extract, Greek yogurt, sweetener, and salt. Blend until completely smooth and creamy. The batter should be pourable but slightly thick. Adjust consistency by adding 1-2 tablespoons more milk if too thick, or 1-2 tablespoons oats or extra protein powder if too thin.
02 - Heat a nonstick skillet or griddle over medium heat. Add coconut oil or butter and swirl to coat the surface evenly. When hot enough that 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 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 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 preferred. Arrange banana slices and berries over the top. Sprinkle with nuts, seeds, and granola. Drizzle with nut butter warmed with a little water if needed for pouring consistency, 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 to combine all flavors and textures evenly.

# Expert Tips:

01 -
  • It keeps you full for hours without that mid-morning energy crash or desperate snack hunt.
  • You can prep the batter the night before and pour it straight into the pan when you wake up.
  • The toppings turn a simple pancake into a customizable bowl that never gets boring.
02 -
  • If the batter is too thick, the pancake will turn out dry and dense, so always check the consistency before pouring and adjust with a splash of milk.
  • Cooking over medium-low heat is the secret to a fluffy center, rushing it on high heat burns the outside and leaves the middle gummy.
03 -
  • Taste your protein powder before adding sweetener, some brands are already very sweet and need no extra sugar.
  • Let the batter rest for two minutes after blending so the oats can absorb the liquid and thicken slightly, this makes flipping easier and prevents a runny center.
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