Protein Pancake Bowl (Printable Version)

Golden oat-banana pancakes topped with creamy Greek yogurt, fresh berries, crunchy nuts, and sweet honey.

# 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), 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
11 - Pinch of salt
12 - 1-2 teaspoons sweetener of choice, 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, 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

# Step-by-Step Guide:

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 enough for a drop of water to sizzle, 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 and cut into bite-size pieces if desired. Top with Greek yogurt or skyr, swirling in honey or maple syrup if desired. 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 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 tastes like indulgence but delivers 30+ grams of protein, so you stay full until lunch without the crash.
  • One blender blend and a quick pan time means you're eating warm, satisfying food in less than 20 minutes on a weekday morning.
02 -
  • If your batter seems too thick in the blender, trust your instinct and add more milk rather than forcing it—thick batter makes dense pancakes, not fluffy ones.
  • Don't walk away once you've poured; these thick pancakes need your attention to flip safely without breaking apart.
03 -
  • If your protein powder is very sweet, dial back the added sweetener and taste the batter raw—some powders are sugary enough on their own.
  • The fluffiest pancakes happen when you don't overmix after blending, so blend smooth then stop; any extra stirring tightens the structure.
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