Protein Pancake Bowl (Printable)

Fluffy protein pancakes topped with Greek yogurt, berries, nuts, and honey for a nutritious morning meal.

# 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, gluten-free if needed
05 - 1 scoop vanilla or unflavored whey or plant-based protein powder
06 - 1 medium ripe banana, half for batter and half for 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 such as honey, maple syrup, stevia, or sugar
13 - 1 to 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 such as blueberries, strawberries, or raspberries
17 - 1 tablespoon nut butter such as peanut, almond, or cashew
18 - 1 tablespoon chopped nuts or seeds such as 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 Steps:

01 - In a blender, combine rolled oats, protein powder, egg, egg whites, almond milk, half of 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 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 the surface evenly. When hot, a drop of water will sizzle immediately. Reduce heat to medium-low.
03 - Pour all the batter into the skillet to form one large thick pancake, or divide to make 2 to 3 smaller pancakes. Cook for 3 to 4 minutes until the edges set and small bubbles appear on the surface. Carefully flip and cook the other side for 2 to 3 minutes until the center is set and the pancake achieves a golden brown color. Lower heat if browning too quickly.
04 - Transfer the cooked 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, and finish with additional honey, maple syrup, cinnamon, or cocoa nibs.
05 - Enjoy immediately while the pancake is warm and the toppings remain cool and creamy. Mix everything together before eating to achieve the perfect combination of flavors and textures.

# Expert Tips:

01 -
  • It keeps you full until lunch without that mid-morning crash or desperate snack hunt.
  • Everything goes into one blender, one pan, and one bowl, so cleanup takes about two minutes.
  • You can swap toppings based on what's in the fridge and it still tastes like a treat.
  • The pancake base is sturdy enough to hold all the toppings without turning into mush.
02 -
  • Blend the batter until completely smooth or you'll get chunks of raw oats in your pancake, which is unpleasant.
  • Keep the heat medium-low after preheating or the outside will burn while the inside stays gooey.
  • If your protein powder is already sweet, cut back on added sweetener or the whole bowl will taste like dessert.
03 -
  • Let the batter sit for one minute after blending so the oats can absorb some liquid and thicken slightly.
  • Use a wide shallow bowl instead of a deep one so you can see all the toppings and mix them easily.
  • Warm your nut butter in the microwave for ten seconds with a tiny splash of water so it drizzles instead of clumping.
Go back