Protein Pancake Bowl (Printable)

Warm oat-banana pancakes topped with Greek yogurt, berries, nuts, and honey for a protein-packed morning 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 (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 (honey, maple syrup, stevia, or sugar)
13 - 1-2 teaspoons coconut oil or butter for cooking

→ Toppings

14 - 1/2 cup Greek yogurt or skyr
15 - 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, optional for garnish

# How-To Steps:

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 with a pourable but slightly thick consistency. Adjust by adding 1-2 tablespoons milk if too thick or 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 the surface. When hot, indicated by water sizzling on contact, reduce heat to medium-low.
03 - Pour all batter into the skillet to form one large thick pancake or divide into 2-3 smaller portions. Cook for 3-4 minutes until edges set and small bubbles form on the surface. Carefully flip and cook another 2-3 minutes until the center is set and the pancake achieves a golden brown color. Lower heat if browning too rapidly.
04 - Transfer pancake to a wide serving bowl and cut into bite-size pieces if desired. Top with Greek yogurt or skyr, swirling in honey or maple syrup as preferred. Arrange banana slices and berries over the top. Sprinkle with nuts, seeds, and granola. Drizzle with nut butter warmed with a little water if needed, and finish with additional honey, maple syrup, cinnamon, or cocoa nibs.
05 - Enjoy immediately while the pancake is warm and toppings remain cool and creamy. Mix all components together before eating to achieve balanced flavors in each bite.

# Expert Hints:

01 -
  • It tastes like dessert but packs over 30 grams of protein, so you stay satisfied without the mid-morning crash.
  • Everything blends in one go and cooks in minutes, perfect for busy mornings or lazy Sundays.
  • You can swap toppings endlessly, banana and berries one day, nut butter and cocoa nibs the next, and it never gets boring.
02 -
  • Dont crank the heat too high or the outside will burn before the thick center cooks through, patience on medium-low gives you a perfectly fluffy pancake.
  • If your batter sits for a few minutes it will thicken as the oats absorb liquid, so stir in a tablespoon of milk before pouring if it looks too dense.
  • Taste the raw batter (its safe with pasteurized eggs) and adjust sweetness now, because its harder to fix once cooked.
03 -
  • Let the batter rest for one minute after blending so the oats hydrate fully, this prevents a gummy texture and makes flipping easier.
  • If you dont have a blender, pulse oats into flour first in a food processor, then whisk everything by hand until smooth.
  • Warm your serving bowl under hot water and dry it before plating, this keeps the pancake at the perfect temperature while you arrange toppings.
Go Back