Protein Pancake Bowl (Printable)

Golden protein pancakes blended with oats and banana, piled high with tangy Greek yogurt, fresh berries, crunchy nuts, and sweet honey drizzle.

# Ingredient List:

→ 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 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 - 1-2 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 (4.2 ounces)
15 - Remaining 1/2 banana, sliced
16 - 1/3 cup fresh berries (blueberries, strawberries, or raspberries) (1.8 ounces)
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)

# Directions:

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 1-2 tablespoons more milk; if too thin, add 1-2 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, reduce heat to medium-low.
03 - Pour all the batter into the skillet to form a large thick pancake, or make 2-3 smaller ones. Cook for 3-4 minutes until the edges set and small bubbles appear. Carefully flip and cook another 2-3 minutes until the center is set and the pancake is golden brown. Lower heat if browning too quickly.
04 - Transfer pancake to a wide bowl and 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, seeds, and granola. Drizzle with nut butter 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 Tips:

01 -
  • One thick, fluffy pancake does the work of three, saving you flip time and giving you a proper base to pile toppings sky high.
  • Protein powder and egg whites sneak in serious staying power without tasting like gym food, especially when honey and nut butter get involved.
02 -
  • If your pancake burns on the outside but stays raw in the middle, your heat is too high, so drop it to medium-low and give it an extra minute per side.
  • Tasting your batter before cooking lets you adjust sweetness, because some protein powders are bitter and need extra honey or banana to balance out.
03 -
  • Let the batter rest for two minutes after blending so the oats hydrate fully, this makes the pancake fluffier and less gummy in the center.
  • Warming your nut butter with a teaspoon of water in the microwave for ten seconds turns it into a silky drizzle that coats every bite instead of clumping in one spot.
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