High Protein Pancake Bowl (Printable Version)

Golden oat pancakes with protein powder, Greek yogurt, berries, nuts, and honey for a power-packed breakfast.

# 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 (25-30 grams) vanilla or unflavored whey or plant-based protein powder
06 - 1 medium ripe banana (approximately 3.5 ounces), half for batter and 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)
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, optional for garnish

# Steps:

01 - In a blender, combine the oats, protein powder, egg, egg whites, almond milk, half the banana, baking powder, cinnamon, vanilla extract, 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 evenly. When hot, a drop of water should sizzle immediately. Reduce heat to medium-low.
03 - Pour all the batter into the skillet to form one large thick pancake, or divide into 2-3 smaller portions. Cook for 3-4 minutes until the edges set and small bubbles appear on the surface. Carefully flip and cook for another 2-3 minutes until the center is set and the pancake achieves a golden brown color. Lower heat if browning too quickly.
04 - Transfer the 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 preferred. Arrange banana slices and fresh berries over the top. Sprinkle with nuts, seeds, and granola. Drizzle with nut butter, warmed with a little water if needed to make pourable, and finish with additional honey, maple syrup, cinnamon, or cocoa nibs.
05 - Enjoy immediately while the pancake is warm and the toppings remain cool and creamy. Mix all components together before eating for optimal flavor combination.

# Expert Pointers:

01 -
  • It feels like dessert but keeps you full until lunch without the mid morning crash.
  • You can toss everything into a blender, pour it into one pan, and walk away with minimal cleanup.
  • The toppings turn it into something customizable every single time, so it never gets boring.
02 -
  • If your protein powder is already sweetened, taste the batter before adding extra sweetener or you will end up with something too sugary.
  • Do not skip the baking powder or your pancake will turn out dense and chewy instead of light and fluffy.
  • Let the pancake cook long enough on the first side before flipping, or it will fall apart and you will have scrambled pancake instead of a golden round.
03 -
  • Warm your nut butter with a teaspoon of water in the microwave for ten seconds so it drizzles like syrup instead of clumping.
  • Use a ripe banana with brown spots for maximum sweetness and flavor, saving the firmer half for slicing on top.
  • Let the batter rest for one minute after blending so the oats can absorb the liquid and the pancake holds together better when you flip it.
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