Protein Pancake Bowl (Print)

A warm, hearty bowl featuring protein-rich pancakes, fresh fruit, creamy yogurt, and nuts for a perfectly balanced morning meal.

# Components:

→ Pancake Base

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→ Toppings

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# Directions:

01 - Combine the oats, protein powder, egg, egg whites, almond milk, half the banana, baking powder, cinnamon, vanilla, Greek yogurt, sweetener, and salt in a blender. 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 sizzles), 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(s) to a wide bowl. 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 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.

# Chef Secrets:

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  • High Protein: Packed with 32g of protein to keep you satisfied until lunch.
  • Quick & Easy: Ready in just 18 minutes, making it perfect for busy mornings.
  • Customizable: Endless topping combinations to suit your cravings.
  • Dietary Friendly: Easily adaptable for gluten-free and dairy-free lifestyles.
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  • Temperature Control: If the pancake is browning too quickly on the outside but remains wet in the middle, lower the heat further and cover with a lid for a minute.
  • Sweetness Balance: Adjust the amount of added sweetener based on how sweet your protein powder is.
  • Meal Prep: Cook a large batch of pancakes and store them in the fridge; they stay fresh for up to 3 days.
  • Texture: Use high-protein milk or extra Greek yogurt in the batter for a more moist, fudge-like pancake consistency.
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