Protein Pancake Bowl (Print version)

Golden protein-packed pancakes topped with creamy yogurt, berries, and crunchy nuts for a satisfying breakfast bowl.

# 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 (use gluten-free if needed)
05 - 1 scoop vanilla or unflavored whey or plant-based protein powder (approximately 1 ounce)
06 - 1 medium ripe banana (approximately 3.5 ounces), 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)

# Cooking Steps:

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 should 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(s) 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 (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.

# Expert Advice:

01 -
  • It delivers serious protein without tasting like a chore, so you actually look forward to breakfast.
  • The warm pancake base with cool creamy toppings gives you that comforting contrast that makes every bite feel special.
  • You can prep the batter the night before and cook it fresh in under ten minutes when you wake up.
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 medium-low heat instead of high prevents the outside from burning before the inside sets, and patience here makes all the difference.
  • Let the pancake cook undisturbed until you see bubbles forming, because flipping too early will tear it apart and ruin that fluffy texture.
03 -
  • Let your batter rest for a minute after blending so the oats can absorb the liquid and thicken up, giving you a fluffier pancake.
  • Use a nonstick pan or a well-seasoned cast iron skillet, because even with oil, protein pancakes love to stick if the surface isn't right.
  • Don't skip the pinch of salt in the batter, it balances the sweetness and makes every other flavor pop.
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