Protein Pancake Bowl (Printable)

Warm, golden oat-banana pancakes piled high with creamy Greek yogurt, fresh berries, nuts, and honey drizzle for a protein-packed breakfast.

# What You'll Need:

→ Pancake Base

01 - 1 large egg
02 - 2 large egg whites (about 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 (25-30 grams) vanilla or unflavored whey or plant-based protein powder
06 - 1 medium ripe banana (about 3.5 ounces), half for batter, half for topping
07 - 1 teaspoon baking powder
08 - 1/2 teaspoon ground cinnamon
09 - 1/2 teaspoon vanilla extract
10 - 1 tablespoon Greek yogurt
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 for garnish

# How-To Steps:

01 - In a blender, combine the oats, protein powder, egg, egg whites, almond milk, half the banana, baking powder, cinnamon, vanilla, Greek yogurt, 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 (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. Cut into bite-size pieces if desired. Top with Greek yogurt or skyr, swirling in honey or maple syrup if you like. 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 turns pancake breakfast into a protein-packed bowl you can eat with a spoon, no syrup pooling required.
  • The batter blends in seconds, cooks in one go, and gives you that fluffy texture without flipping a dozen tiny rounds.
  • You can pile on whatever toppings you crave, making it feel like dessert even though it fuels your whole morning.
02 -
  • Protein powder brands vary wildly in sweetness, so taste your batter before cooking and adjust honey or sweetener to match.
  • If you flip too early, the pancake will tear and stick, wait until bubbles stay open and edges look set before you touch the spatula.
  • Blending oats first helps them break down completely, if you add liquid first they clump and you end up with grainy batter.
03 -
  • Warm your nut butter in the microwave for ten seconds so it drizzles smoothly instead of clumping on top.
  • Use a wide, shallow bowl instead of a deep one, it makes the pancake easier to cut and gives you more surface area for toppings.
  • If your batter sits for more than a minute, give it a quick stir before pouring, the oats absorb liquid and it can thicken fast.
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