Protein Pancake Bowl (Print Version)

Golden protein-packed pancakes with creamy yogurt, fresh berries, nuts, and honey drizzle for a satisfying morning bowl.

# What You'll Need:

→ Pancake Base

01 - 1 large egg
02 - 2 large egg whites (approximately 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 vanilla or unflavored whey or plant-based protein powder (25-30 g)
06 - 1 medium ripe banana (approximately 3.5 oz), 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 teaspoon 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 for garnish (optional)

# How to Make It:

01 - In a blender, combine 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 will sizzle. Reduce heat to medium-low.
03 - Pour all batter into the skillet to form one large thick pancake or 2-3 smaller ones. Cook for 3-4 minutes until edges set and small bubbles appear. Carefully flip and cook another 2-3 minutes until center is set and 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. 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) and finish with extra honey, maple syrup, cinnamon, or cocoa nibs.
05 - Enjoy immediately while the pancake is warm and toppings are cool and creamy. Mix everything together before eating for the perfect bite.

# Expert Tips:

01 -
  • It keeps you full for hours without the sugar crash that comes from regular pancakes.
  • Everything goes into one blender, one pan, and one bowl, so cleanup is fast.
  • You can change the toppings every day and never get bored.
  • It tastes like dessert but delivers serious protein and fiber.
02 -
  • If your protein powder is already sweetened, taste the batter before adding extra sweetener or your pancake will be too sugary.
  • The batter thickens as it sits, so if you walk away for a few minutes, stir in an extra splash of milk before cooking.
  • Do not flip too early or the pancake will break apart, wait until you see bubbles and the edges pull away from the pan.
  • If the pancake is browning too fast on the outside but still raw inside, lower the heat and cover the pan with a lid for the last minute.
03 -
  • Warm your nut butter in the microwave for ten seconds with a tiny splash of water so it drizzles like syrup instead of clumping.
  • Use a wide shallow bowl instead of a deep one so every spoonful gets a bit of pancake, yogurt, and toppings in one perfect bite.
  • If you love extra sweetness, mash a few berries into the yogurt before spooning it over the pancake for a naturally sweet swirl.
  • For a chocolate version, add a tablespoon of cocoa powder to the batter and top with raspberries and a few dark chocolate chips.
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