Protein Pancake Bowl (Printable Version)

Warm oat-banana pancakes topped with Greek yogurt, berries, nuts, and honey for a protein-packed morning bowl.

# 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 (1 oz) vanilla or unflavored whey or plant-based protein powder
06 - 1 medium ripe banana (approximately 3.5 oz), 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 to 2 teaspoons sweetener of choice (honey, maple syrup, stevia, or sugar), to taste
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 to 2 teaspoons honey or maple syrup, for drizzling
21 - Pinch of cinnamon or cocoa nibs (optional, for garnish)

# How to Make It:

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 to 2 tablespoons more milk; if too thin, add 1 to 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 to 3 smaller ones. Cook for 3 to 4 minutes until the edges set and small bubbles appear. Carefully flip and cook another 2 to 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 desired. Arrange banana slices and berries over the top. Sprinkle with nuts or 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 gives you the comfort of pancakes without the post-breakfast slump because the protein keeps you full for hours.
  • You can pile on whatever you have in the fridge and it still tastes intentional and satisfying.
02 -
  • If your protein powder is already sweetened, taste the batter before adding extra sweetener or you will end up with a pancake that is too sugary.
  • Always cook on medium low heat once the pan is hot, because protein powder can scorch quickly and turn the edges bitter if the heat is too high.
03 -
  • Thin your nut butter with a teaspoon of warm water and a drizzle of honey so it pours smoothly over the bowl instead of clumping in one spot.
  • Add a tablespoon of ground flaxseed or chia seeds to the batter for extra fiber and omega threes, just remember to add a splash more milk to keep the consistency right.
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