Protein Pancake Bowl with Toppings (Printable)

Warm, fluffy protein pancakes topped with creamy yogurt, fresh berries, nuts, and honey for a satisfying high-protein breakfast bowl.

# What You'll Need:

→ Pancake Base

01 - 1 large egg
02 - 2 large egg whites (approximately 2 fl oz)
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 vanilla or unflavored whey or plant-based protein powder (25-30 g)
06 - 1 medium ripe banana, divided for batter and topping
07 - 1 teaspoon baking powder
08 - 1/2 teaspoon ground cinnamon
09 - 1/2 teaspoon vanilla extract
10 - 1 tablespoon Greek yogurt
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 for garnish

# How to Make It:

01 - In a blender, combine the oats, protein powder, egg, egg whites, almond milk, half the banana, baking powder, cinnamon, vanilla, Greek yogurt, 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 (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 (warm 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 Tips:

01 -
  • You get a full breakfast that tastes like weekend pancakes but delivers serious protein without the post-meal crash.
  • Everything cooks in one pan and takes less time than waiting in a drive-through line.
  • The toppings turn it into something you actually want to sit down and enjoy instead of eating over the sink.
02 -
  • If your batter is too thick to pour smoothly, add milk one tablespoon at a time until it flows like thick cake batter, or it will cook unevenly.
  • Cook on medium-low heat, not medium-high, or the outside will burn before the center sets and you will end up with a raw middle.
  • Taste your protein powder before you sweeten the batter, some brands are very sweet and others need extra honey or maple syrup to balance the flavor.
03 -
  • Blend the batter the night before and store it in the fridge, then shake it up in the morning and cook fresh pancakes in under five minutes.
  • Use a wide shallow bowl instead of a deep one so you can see all the toppings and get a little bit of everything in each bite.
  • Warm your nut butter in the microwave for ten seconds before drizzling, it spreads easier and looks prettier on top.
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