Protein Pancake Bowl (Print Page)

Warm golden pancakes topped with Greek yogurt, fresh berries, nuts, and honey drizzle.

# What You 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 (25-30 grams)
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 - 1-2 teaspoons sweetener of choice 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 including blueberries, strawberries, or raspberries
17 - 1 tablespoon nut butter including peanut, almond, or cashew
18 - 1 tablespoon chopped nuts or seeds including 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 - Combine oats, protein powder, egg, egg whites, almond milk, half the banana, baking powder, cinnamon, vanilla, Greek yogurt if using, sweetener, and salt in a blender. Blend until completely smooth and creamy. The batter should be pourable but slightly thick. Add 1-2 tablespoons more milk if too thick, or add 1-2 tablespoons oats or extra protein powder if too thin.
02 - Heat a nonstick skillet or griddle over medium heat. Add coconut oil or butter and swirl to coat. When hot enough that a drop of water sizzles, reduce heat to medium-low.
03 - Pour all the batter into the skillet to form one large thick pancake or 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 and seeds and granola. Drizzle with nut butter warmed with a little water if needed, 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 -
  • You get fluffy, satisfying pancakes and a yogurt-berry bowl in one dish, no compromise required.
  • It keeps you full for hours without that mid-morning energy crash or growling stomach.
  • The toppings are endlessly flexible, so you can use whatever berries, nuts, or nut butter you already have.
  • It takes less than 20 minutes from blender to bowl, even on a rushed morning.
02 -
  • Blend the batter until completely smooth or you will end up with grainy oat bits in your pancake that never soften.
  • Do not cook over high heat, the outside will burn before the thick center cooks through and you will be left with a raw middle.
  • If your protein powder is very sweet, cut the added sweetener in half or skip it entirely to avoid an overly sugary pancake.
  • Let the pancake cook undisturbed until bubbles appear, flipping too early will cause it to fall apart in the pan.
03 -
  • Warm your nut butter in the microwave for 10 seconds and stir in a teaspoon of water so it drizzles smoothly over the toppings instead of clumping.
  • Use a silicone spatula to scrape every bit of batter from the blender into the pan, that extra tablespoon makes the pancake thicker and more satisfying.
  • Top with frozen berries if fresh are not available, they thaw quickly on the warm pancake and release sweet juices that mix into the yogurt.
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