Protein Pancake Bowl (Printable Version)

Fluffy protein pancakes piled high with tangy yogurt, fresh berries, nuts, and honey drizzle in a warming breakfast bowl.

# What You Need:

→ Pancake Base

01 - 1 large egg
02 - 2 large egg whites (about 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 (25–30 g) vanilla or unflavored whey or plant-based protein powder
06 - 1 medium ripe banana (about 3.5 oz), half for batter, 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), 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, 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)

# 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 (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 (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(s) 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 keeps you full for hours without the crash that comes from syrup-soaked stacks.
  • You can eat it with a spoon, which somehow makes breakfast feel less rushed and more like a treat.
  • The batter comes together in one blender and dirties almost nothing.
  • It tastes indulgent but delivers over 30 grams of protein without trying too hard.
02 -
  • If your batter is too thick, the pancake will cook unevenly and stay gummy in the center, so add milk one tablespoon at a time until it pours smoothly.
  • Cooking over heat that is too high will give you a burnt outside and a raw middle, medium-low is your friend here.
  • Taste your protein powder before you add extra sweetener, some brands are candy-sweet and others taste like chalk, and that changes everything.
03 -
  • Let the batter rest for two minutes after blending so the oats can hydrate fully, this makes the pancake fluffier and less gummy.
  • Warm your nut butter in the microwave for ten seconds before drizzling, it spreads like silk and looks Instagram-ready.
  • If you are feeding someone who hates protein powder, don't mention it and let them fall in love first, then share the secret.
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