Protein Pancake Bowl (Printable)

Golden pancakes with oats, banana, protein powder, topped with Greek yogurt, berries, nuts, and honey.

# What You’ll Need:

→ Pancake Base

01 - 1 large egg
02 - 2 large egg whites (approximately 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 (approximately 3.5 oz), divided for batter and 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 (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
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 to 2 teaspoons honey or maple syrup, for drizzling
21 - Pinch of cinnamon or cocoa nibs (optional, for garnish)

# How To Make:

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 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. When hot, a drop of water will sizzle; reduce heat to medium-low.
03 - Pour all the batter into the skillet to form a large, thick pancake, or make 2 to 3 smaller ones. Cook for 3 to 4 minutes until the edges set and small bubbles appear. Carefully flip and cook another 2 to 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. Cut into bite-size pieces if desired. Top with Greek yogurt or skyr, swirling in honey or maple syrup if preferred. Arrange banana slices and berries over the top. Sprinkle with nuts, seeds, and granola. Drizzle with nut butter (warm 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.

# Top Suggestions:

01 -
  • It keeps you full until lunch without the midmorning sugar crash or the need for a second breakfast.
  • You can mix the batter in under two minutes and customize the toppings based on whatever is about to go bad in your fridge.
  • It feels indulgent enough for a lazy Sunday but packs enough protein to fuel a busy weekday morning.
02 -
  • If your protein powder is very sweet, cut the added sweetener in half or skip it entirely, I learned this after my first batch tasted like frosting.
  • The batter thickens as it sits, so if you get distracted and it turns into paste, just stir in a tablespoon or two of milk to loosen it back up.
03 -
  • Warm your nut butter with a teaspoon of water in the microwave for 10 seconds so it drizzles like syrup instead of clumping on top.
  • Use a wide shallow bowl instead of a deep one, it makes every topping visible and turns breakfast into something that looks as good as it tastes.
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