Protein Pancake Bowl (Printable)

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

# What You'll Need:

→ Pancake Base

01 - 1 large egg
02 - 2 large egg whites (about 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 (about 3.5 oz), divided for batter and 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 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 for garnish

# How to Make It:

01 - In a blender, combine oats, protein powder, egg, egg whites, almond milk, half the banana, baking powder, cinnamon, vanilla, Greek yogurt, sweetener, and salt. Blend until completely smooth and creamy. Adjust consistency by adding 1-2 tablespoons milk if too thick, or 1-2 tablespoons oats if too thin.
02 - Heat a nonstick skillet or griddle over medium heat. Add coconut oil or butter and swirl to coat evenly. When water droplets sizzle on contact, reduce heat to medium-low.
03 - Pour all batter into the skillet to form one large thick pancake, or divide into 2-3 smaller portions. Cook for 3-4 minutes until edges set and small bubbles appear on the surface. Carefully flip and cook an additional 2-3 minutes until the center is firm and the surface is golden brown. Reduce heat if browning too quickly.
04 - Transfer pancake to a wide serving bowl and cut into bite-sized pieces if desired. Top with Greek yogurt or skyr, swirling in honey or maple syrup. Arrange banana slices and berries on top. Sprinkle with nuts, seeds, and granola. Drizzle with nut butter and finish with additional honey, maple syrup, cinnamon, or cocoa nibs.
05 - Enjoy immediately while the pancake is warm and toppings remain cool and creamy. Mix all components together before eating to combine flavors.

# Expert Suggestions:

01 -
  • It tastes like dessert but keeps you satisfied for hours without the mid-morning crash.
  • You can blend the batter in under two minutes and have breakfast ready before your coffee cools.
  • Every bowl feels different depending on what fruit or nut butter you have on hand, so it never gets boring.
02 -
  • Don't skip tasting the batter before you cook it, some protein powders are super sweet and others taste like chalk, so you can adjust the sweetener or vanilla before it's too late.
  • If your pancake is burning on the outside but raw in the middle, your heat is too high, turn it down and give it more time to cook through gently.
  • Let the batter rest for a minute after blending if it looks too thin, the oats will absorb some liquid and thicken it up naturally.
03 -
  • Warm your nut butter in the microwave for ten seconds before drizzling so it pours smoothly and doesn't clump on top of the cold yogurt.
  • If your pancake sticks or falls apart when you flip it, wait an extra minute before flipping and make sure your pan is well greased and not too hot.
  • Add a pinch of sea salt to the toppings right before serving, it makes the sweetness pop and the whole bowl taste more balanced.
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