Protein Pancake Bowl (Printable)

Golden oat-banana pancakes piled high with tangy yogurt, berries, nuts, and sweet honey for a protein-rich morning bowl.

# Required 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 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)
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)

# 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 and 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 2–3 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 warmed 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 over 30 grams of protein without feeling heavy or chalky.
  • You can eat it with a spoon, which somehow makes mornings feel less rushed.
  • The toppings turn it into something that looks like brunch but takes under twenty minutes.
  • It keeps you full until lunch without that mid morning crash.
02 -
  • Blending the oats completely is crucial, any gritty bits will make the pancake feel heavy instead of fluffy.
  • If your protein powder is already sweetened, skip the extra sweetener or the batter will taste too sugary.
  • Cooking on medium low heat keeps the center from staying raw while the outside burns.
  • Warm your nut butter with a teaspoon of water if its too thick to drizzle, it makes all the difference.
03 -
  • Let the batter rest for two minutes after blending so the oats absorb some liquid and the pancake cooks more evenly.
  • Use a well seasoned nonstick or cast iron pan to avoid sticking, even with oil.
  • If you double the recipe, cook the pancakes one at a time so they stay thick and fluffy instead of spreading too thin.
  • Freeze cooked pancakes in a single layer, then stack them in a freezer bag for up to two months.
Go Back