Save to Pinterest One Sunday morning I tossed a banana, some oats, and leftover protein powder into the blender without much of a plan. What came out was thick, almost like cake batter, and when I poured it into a hot skillet it puffed up golden and smelled like vanilla and cinnamon. I cut it into chunks, piled on yogurt and berries, and ate it straight from the bowl with a spoon. It felt less like following a recipe and more like building breakfast exactly how I wanted it.
I started making this on mornings when I needed something fast but filling, especially after early workouts. My sister tried it once and immediately asked for the recipe, then texted me a photo of her version topped with peanut butter and raspberries. Now it shows up in our family group chat every few weeks with someone's new topping combination. It became one of those recipes that adapts to whoever makes it.
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Ingredients
- Rolled oats: They blend into a smooth base that holds everything together and gives the pancake a soft, cake like texture without any grittiness.
- Protein powder: This is what makes the bowl filling enough to last all morning, and vanilla flavor adds a natural sweetness that cuts down on added sugar.
- Ripe banana: Half goes into the batter for moisture and sweetness, and the other half gets sliced on top for contrast and fresh flavor.
- Egg and egg whites: They create structure and fluffiness, and using extra whites boosts protein without adding heaviness.
- Almond milk: It keeps the batter pourable and light, and you can swap it for any milk you prefer without changing the outcome.
- Baking powder: A small amount makes the pancake rise just enough to stay tender in the center instead of dense.
- Greek yogurt (in batter): Adding a spoonful makes the texture richer and helps the pancake stay moist even after reheating.
- Cinnamon and vanilla extract: These warm spices make the kitchen smell incredible and add depth without extra calories.
- Coconut oil or butter: A little fat in the pan creates crispy golden edges that contrast beautifully with the soft interior.
- Greek yogurt (for topping): It adds creaminess and tang that balances the sweetness of the berries and honey.
- Fresh berries: They burst with juice and tartness, cutting through the richness and adding color to every bite.
- Nut butter: Drizzling warm nut butter over the top adds richness and makes the bowl feel indulgent.
- Nuts, seeds, and granola: These bring crunch and texture, turning a soft pancake into a complete meal with different layers in every spoonful.
- Honey or maple syrup: A final drizzle ties everything together and lets you control sweetness at the end.
Instructions
- Prepare the Batter:
- Throw the oats, protein powder, egg, egg whites, almond milk, half the banana, baking powder, cinnamon, vanilla, yogurt, sweetener, and salt into a blender and blend until the mixture is completely smooth and creamy. The batter should pour easily but hold its shape slightly, if it feels too thick add a splash more milk, and if it is runny stir in a bit more oats or protein powder.
- Preheat the Pan:
- Set a nonstick skillet or griddle over medium heat and add coconut oil or butter, swirling it around to coat the surface. When a drop of water sizzles and dances, lower the heat to medium low so the pancake cooks through without burning.
- Cook the Pancake:
- Pour all the batter into the skillet to make one large thick pancake or divide it into two or three smaller ones, then let it cook for three to four minutes until the edges firm up and tiny bubbles start to dot the surface. Flip carefully with a wide spatula and cook another two to three minutes until the center is set and both sides are golden, lowering the heat if the outside browns faster than the inside cooks.
- Assemble the Bowl:
- Transfer the pancake to a wide bowl and cut it into bite size pieces if you like, then spoon Greek yogurt or skyr over the top and swirl in honey or maple syrup. Arrange banana slices and fresh berries across the surface, sprinkle with nuts, seeds, and granola, then drizzle with nut butter (thinned with a little water if needed) and finish with extra honey, cinnamon, or cocoa nibs.
- Serve:
- Eat it right away while the pancake is still warm and the toppings are cool and creamy. Mix everything together with your spoon so every bite has a little bit of crunch, sweetness, tang, and warmth.
Save to Pinterest I made this for a friend who was rushing out the door one morning and she sat down at my kitchen table instead of leaving. She said it tasted like someone actually cared about breakfast, not just grabbed a bar on the way out. That moment reminded me that food does not have to be fancy to feel like something worth slowing down for.
Making It Your Own
The beauty of this bowl is that it works with whatever you have on hand. I have made it with frozen berries in the middle of winter, swapped almond butter for peanut when I ran out, and once topped it with leftover coconut flakes and dark chocolate chips because that is what was in the pantry. Each version tasted different but still felt like the same comforting idea, a warm base piled high with whatever makes you happy that morning.
Texture and Timing
Getting the pancake just right comes down to patience and heat control. If you rush it on high heat the outside will darken before the center sets, leaving you with a raw middle and burnt edges. Medium low heat lets the batter cook evenly all the way through, and waiting for those small bubbles to appear before flipping means the surface is ready to release without tearing. The result is a pancake that holds together when you cut it but stays tender and moist inside.
Meal Prep and Storage
I cook a batch of these pancakes on Sunday and keep them in the fridge in an airtight container, then reheat one in a skillet or microwave on busy mornings. They hold up surprisingly well for three to four days, staying soft and flavorful as long as you store the toppings separately. When I am ready to eat I just warm the pancake, add fresh yogurt and fruit, and breakfast is ready in two minutes.
- Store cooked pancakes in the fridge for up to four days or freeze them for up to a month.
- Reheat gently in a skillet with a little butter or in the microwave for thirty seconds to keep them from drying out.
- Prep toppings the night before in small containers so you can grab and assemble quickly in the morning.
Save to Pinterest This bowl has become my go to on mornings when I want something that feels indulgent but also fuels me for hours. I hope it becomes that kind of breakfast for you too, the one you look forward to making and never get tired of eating.
Common Questions
- → Can I make the batter ahead of time?
Yes, prepare the batter the night before and store it in the refrigerator. The oats will soften and thicken the mixture further—just add a splash of milk before cooking to reach pourable consistency.
- → What protein powder works best?
Vanilla whey or plant-based protein powder blends seamlessly into the batter. Unflavored varieties let banana and cinnamon shine through. Avoid strongly flavored powders that might clash with the toppings.
- → How do I make this dairy-free?
Use plant-based protein powder, dairy-free yogurt alternative, and your favorite non-dairy milk like almond, oat, or coconut. Coconut oil works beautifully for cooking the pancakes.
- → Can I use oat flour instead of rolled oats?
Absolutely. Substitute 1/2 cup oat flour for the rolled oats. You may need slightly less milk since flour absorbs less liquid than whole oats. Whisk by hand until smooth.
- → What's the best way to reheat leftover pancakes?
Warm them in a skillet over low heat for 2-3 minutes, or microwave for 30-60 seconds. Add fresh toppings after reheating so they stay cool and creamy against the warm pancakes.
- → How can I increase the protein content?
Use high-protein Greek yogurt with 20+ grams per serving, add an extra half scoop of protein powder to the batter, or stir in collagen peptides. High-protein milk options work too.
