Pin Start your morning with a nutritious twist on a classic favorite. This Protein Pancake Bowl combines the comforting warmth of golden, fluffy pancakes with the freshness of a breakfast bowl. By blending wholesome oats, ripe bananas, and high-quality protein powder, you create a satisfying base that is both filling and delicious. It is a vibrant, high-energy meal that feels like a treat while fueling your body for the day ahead.
Pin What sets this dish apart is the delightful contrast between the warm, soft pancake pieces and the cool, tangy Greek yogurt. Every spoonful offers a different texture, from the crunch of toasted nuts to the burst of fresh berries, all tied together with a sweet drizzle of honey. It is a breakfast experience that truly hits every note.
Ingredients
Pancake Base- 1 large egg
- 2 large egg whites (about 60 ml)
- 1/3 cup (80 ml) unsweetened almond milk or milk of choice
- 1/2 cup (45 g) rolled oats (use gluten-free if needed)
- 1 scoop (25–30 g) vanilla or unflavored whey or plant-based protein powder
- 1 medium ripe banana (half for batter, half for topping)
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 teaspoon vanilla extract
- 1 tablespoon Greek yogurt (optional, for moisture)
- Pinch of salt
- 1–2 teaspoons sweetener of choice (honey, maple syrup, stevia, or sugar)
- 1 teaspoon coconut oil or butter, for cooking
- 1/2 cup (120 g) Greek yogurt or skyr
- Remaining 1/2 banana, sliced
- 1/3 cup (50 g) fresh berries (blueberries, strawberries, raspberries)
- 1 tablespoon nut butter (peanut, almond, or cashew)
- 1 tablespoon chopped nuts or seeds (walnuts, almonds, pumpkin seeds, chia seeds, or hemp hearts)
- 1 tablespoon granola
- 1–2 teaspoons honey or maple syrup, for drizzling
- Pinch of cinnamon or cocoa nibs (optional)
Instructions
- Prepare the Batter
- 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 smooth and creamy. The batter should be pourable but slightly thick; adjust with more milk or oats if necessary.
- Preheat the Pan
- Heat a nonstick skillet or griddle over medium heat. Add coconut oil or butter to coat. Once hot, reduce the heat to medium-low.
- Cook the Pancake
- Pour the batter into the skillet to form one large pancake or a few smaller ones. Cook for 3–4 minutes until edges set and bubbles appear, then flip and cook for another 2–3 minutes until golden brown and the center is set.
- Assemble the Bowl
- Transfer the pancake to a wide bowl and cut into bite-size pieces. Top with Greek yogurt, the remaining sliced banana, fresh berries, nuts, seeds, and granola. Drizzle with nut butter and honey.
- Serve
- Enjoy immediately while the pancake is warm. For the best experience, mix the toppings together to get a bit of everything in every bite.
Zusatztipps für die Zubereitung
For the smoothest texture, a blender is highly recommended to process the rolled oats into a fine batter. If you don't have a blender, you can use pre-ground oat flour and whisk everything by hand until smooth. Remember that the consistency of your batter may vary depending on the type of protein powder used; whey tends to be thinner than plant-based options, so adjust your liquid amounts accordingly.
Varianten und Anpassungen
This recipe is incredibly flexible. To make it dairy-free, simply swap the Greek yogurt for a coconut or soy-based alternative and use a plant-based protein powder. For a chocolate twist, add a tablespoon of unsweetened cocoa powder to the batter and top with dark chocolate chips. You can also boost the fiber content by stirring a tablespoon of ground flaxseed or chia seeds into the mix before cooking.
Serviervorschläge
Serve this pancake bowl in a wide, shallow dish to leave plenty of room for toppings. While the pancake is best enjoyed fresh and warm, you can meal prep the pancakes in advance and reheat them quickly in a toaster or skillet before adding your fresh yogurt and fruit. If your nut butter is too thick to drizzle, simply warm it for a few seconds with a drop of water or coconut oil.
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Whether you are refueling after a tough workout or looking for a wholesome family breakfast, this Protein Pancake Bowl is a guaranteed winner. It combines the comfort of home cooking with the nutritional profile needed to power through your day. Enjoy the creative process of choosing your toppings and savor every delicious, protein-packed bite!
Recipe Q&A
- → How can I ensure my pancake bowl is gluten-free?
To make this dish gluten-free, simply use certified gluten-free rolled oats in the pancake batter. Also, if you’re adding granola as a topping, ensure it is a gluten-free variety. Always double-check ingredient labels for any hidden gluten.
- → What are some good substitutions for the protein powder?
You can use either whey or plant-based protein powder based on your dietary needs. If you don't want to use protein powder, you could increase the amount of Greek yogurt in the batter or add a tablespoon of ground flaxseed or chia seeds for added nutrition, though the protein content will be lower.
- → Can I prepare parts of this dish ahead of time for quicker mornings?
Yes, for meal prep, you can cook several pancakes in advance and store them in the refrigerator for a few days. When you’re ready to eat, simply reheat the pancake and assemble with fresh toppings. This makes for a very convenient and quick breakfast.
- → What's the best way to cook the pancake for a thick, golden result?
Heat your nonstick skillet or griddle over medium heat, then reduce to medium-low after adding oil. Pour all the batter to form a single thick pancake. Cook for 3-4 minutes until edges set and bubbles appear, then carefully flip and cook for another 2-3 minutes until golden brown and cooked through. Avoid high heat to prevent burning the outside before the inside cooks.
- → Are there any dairy-free options for this breakfast bowl?
Absolutely. To make this dairy-free, ensure you use a plant-based protein powder, such as pea or soy protein. For the liquid, opt for unsweetened almond milk or another plant-based milk. Replace Greek yogurt with a dairy-free yogurt or skyr alternative, and use coconut oil for cooking instead of butter.