Protein Pancake Bowl (Print Version)

Warm, fluffy protein-packed pancakes layered with creamy yogurt, fresh berries, nuts, and honey drizzle in a hearty breakfast bowl.

# Needed Ingredients:

→ 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 (optional)
09 - 1/2 teaspoon vanilla extract
10 - 1 tablespoon Greek yogurt (optional, for moisture)
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 (optional, for garnish)

# How-To Steps:

01 - In a blender, combine the rolled oats, protein powder, egg, egg whites, almond milk, half the banana, baking powder, cinnamon, vanilla extract, Greek yogurt if using, sweetener, and salt. Blend until completely smooth and creamy with a pourable but slightly thick consistency. Adjust texture by adding 1-2 tablespoons milk if too thick or 1-2 tablespoons oats or additional 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. Reduce heat to medium-low once the oil is hot and a drop of water sizzles on contact.
03 - Pour all the batter into the skillet to form one large thick pancake or divide into 2-3 smaller portions. Cook for 3-4 minutes until the edges set and small bubbles appear on the surface. Carefully flip and cook an additional 2-3 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 and 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 warm nut butter thinned with water if needed, and finish with additional honey, maple syrup, cinnamon, or cocoa nibs.
05 - Enjoy immediately while the pancake remains warm and toppings are cool and creamy. Mix all components together before eating to achieve balanced flavors and textures.

# Expert Suggestions:

01 -
  • It tastes like indulgence but packs over 30 grams of protein, keeping you full until lunch without the crash.
  • You can blend the batter in under two minutes, and the toppings turn a simple pancake into a customizable feast.
  • The texture is fluffy yet sturdy enough to hold up under yogurt and berries, so every bite feels satisfying.
  • It works as breakfast, post-workout fuel, or even a quick dinner when you need something comforting and nourishing.
02 -
  • If your batter is too thick, the pancake will cook unevenly and stay gummy in the center, so add milk a tablespoon at a time until it pours smoothly.
  • Cooking over heat that's too high will burn the outside before the inside sets, so keep it at medium-low and be patient.
  • Blend the oats fully or you'll end up with grainy bits that ruin the fluffy texture, an extra thirty seconds in the blender makes all the difference.
  • If you skip the flip and try to cook it all on one side, the top will stay raw, so don't rush it.
03 -
  • Toast your nuts and seeds in a dry pan for two minutes before sprinkling them on top, the flavor deepens and they add a warm, nutty aroma.
  • If you want the pancake even fluffier, let the batter rest for five minutes after blending so the oats can absorb the liquid fully.
  • Drizzle the nut butter in a zigzag pattern instead of pooling it in one spot, it looks better and distributes more evenly.
  • For a thicker pancake, use slightly less milk and cook it low and slow, it will puff up beautifully and stay tender inside.
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