Protein Pancake Bowl (Printable)

Warm oat-banana pancakes with protein powder, piled high with Greek yogurt, fresh berries, nuts, and honey for a protein-packed morning.

# Ingredient List:

→ 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 (1 ounce) 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 for moisture
11 - Pinch of salt
12 - 1 to 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, 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 to 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. Batter should be pourable but slightly thick. Add 1 to 2 tablespoons more milk if too thick, or add 1 to 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. When hot enough that a drop of water sizzles, reduce heat to medium-low.
03 - Pour all batter into skillet to form a large thick pancake, or make 2 to 3 smaller ones. Cook for 3 to 4 minutes until edges set and small bubbles appear. Carefully flip and cook another 2 to 3 minutes until center is set and pancake is golden brown. Lower heat if browning too quickly.
04 - Transfer pancake(s) 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 berries over 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 pancake is warm and toppings are cool and creamy. Mix everything together before eating for the perfect bite.

# Expert Advice:

01 -
  • It keeps you full for hours without feeling heavy or overstuffed.
  • You can prep the batter the night before and pour it straight into a hot pan.
  • Every topping you pile on adds texture and flavor without any extra cooking.
  • The protein content makes it genuinely satisfying, not just sweet and empty.
02 -
  • If your batter is too thick, the pancake will cook unevenly and stay gummy in the center, so always check the consistency before pouring.
  • Flipping too early will break the pancake apart, so wait until you see bubbles and the edges pull away slightly.
  • Some protein powders are very sweet, so taste your batter before adding extra sweetener or you will end up with something too sugary.
03 -
  • Warm your nut butter with a teaspoon of water in the microwave for ten seconds so it drizzles smoothly instead of clumping.
  • Use a wide, shallow bowl instead of a deep one so you can see all the toppings and mix them easily.
  • If you like your pancake extra fluffy, separate the egg and whip the white to soft peaks before folding it into the batter by hand.
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