Pin it The blender was still whirring when I realized I'd forgotten to add the banana. It was one of those mornings when I was trying to meal-prep breakfast and get out the door at the same time. I stopped mid-blend, tossed in half a banana, and hit pulse again. What poured into the pan wasn't your average pancake batter, it was thick, creamy, almost like cake batter, and it smelled like vanilla and cinnamon mixed with something wholesome. That first golden disc I flipped became my new obsession.
I made this for my sister after her morning run, and she ate it standing at the counter, mixing the yogurt and berries into the torn pancake pieces like she was making her own parfait. She kept saying it tasted too good to be healthy. I didn't tell her it had protein powder and oats until she'd scraped the bowl clean. Now she texts me every Sunday asking if I'm making the pancake bowls again.
Ingredients
- Large egg and egg whites: The whole egg adds richness while the extra whites boost protein without making the pancake dense or rubbery.
- Unsweetened almond milk: Keeps the batter smooth and pourable, any milk works but unsweetened lets you control the sweetness yourself.
- Rolled oats: They blend into a tender base that holds everything together, use gluten-free oats if needed and they work just as well.
- Vanilla or unflavored protein powder: This is what turns a regular pancake into a high-protein powerhouse, unflavored works if you want to control flavor completely.
- Ripe banana: Half goes into the batter for natural sweetness and moisture, the other half becomes a topping so nothing goes to waste.
- Baking powder: Gives the pancake a light, fluffy lift without needing yeast or waiting time.
- Ground cinnamon: Optional but it adds warmth and makes your kitchen smell like a bakery on a Sunday morning.
- Vanilla extract: A small splash deepens the flavor and makes everything taste more homemade.
- Greek yogurt (for batter): Just a tablespoon keeps the pancake moist and adds a slight tang, but you can skip it if you're short.
- Salt and sweetener: A pinch of salt balances the sweetness, and you can use honey, maple syrup, stevia, or sugar depending on your taste.
- Coconut oil or butter: For cooking, coconut oil adds a hint of tropical flavor while butter makes it golden and crispy on the edges.
- Greek yogurt or skyr (topping): Thick, creamy, and packed with protein, it cools down the warm pancake and adds tang.
- Fresh berries: Blueberries, strawberries, or raspberries add bursts of sweetness and color, plus they're full of antioxidants.
- Nut butter: Peanut, almond, or cashew butter drizzled on top adds healthy fats and makes every bite richer.
- Chopped nuts or seeds: Walnuts, almonds, pumpkin seeds, chia, or hemp hearts give crunch and extra nutrition.
- Granola: A tablespoon adds texture and a bit of indulgence without going overboard.
- Honey or maple syrup: The final drizzle ties everything together and makes it feel like a treat.
Instructions
- Prepare the Batter:
- Toss the oats, protein powder, egg, egg whites, almond milk, half the banana, baking powder, cinnamon, vanilla, Greek yogurt, sweetener, and salt into your blender. Blend until the mixture is completely smooth and creamy, thick enough to coat a spoon but still pourable.
- Preheat the Pan:
- Set a nonstick skillet or griddle over medium heat and add your coconut oil or butter, swirling it around to coat the surface. When a drop of water sizzles and dances, lower the heat to medium-low so the pancake cooks evenly without burning.
- Cook the Pancake:
- Pour all the batter into the skillet to form one thick pancake, or divide it into 2 or 3 smaller ones if you prefer. Cook for 3 to 4 minutes until the edges firm up and tiny bubbles appear on the surface, then carefully flip and cook another 2 to 3 minutes until the center is set and both sides are golden brown.
- Assemble the Bowl:
- Transfer the warm pancake to a wide bowl and tear or cut it into bite-size pieces if you like. Spoon Greek yogurt or skyr over the top, swirl in honey or maple syrup, then arrange banana slices, berries, nuts, seeds, and granola, finishing with a drizzle of nut butter and extra honey or cinnamon.
- Serve:
- Eat it right away while the pancake is still warm and the toppings are cool and creamy. Mix everything together before each bite for the perfect balance of textures and flavors.
Pin it The first time I made this for a friend who swore she hated protein powder, she asked for the recipe before she even finished eating. She said it tasted like a normal pancake, just better. I watched her swirl the yogurt and berries into the warm pieces, and I knew I'd finally cracked the code on a breakfast that didn't feel like a compromise. It's become the thing I make when I want to feel like I'm taking care of myself without any fuss.
Making It Your Own
You can swap the vanilla protein for chocolate and add a tablespoon of cocoa powder to the batter, then top it with sliced strawberries and a few dark chocolate chips. If you want it dairy-free, use plant-based protein powder, coconut yogurt, and oat milk, and it tastes just as creamy. I've also stirred in a tablespoon of ground flaxseed or chia seeds for extra fiber, just add a splash more milk to keep the batter smooth.
Storing and Reheating
I've cooked a batch of these pancakes on Sunday and kept them in the fridge for up to three days, stacked between parchment paper in an airtight container. When I'm ready to eat, I reheat one in the microwave for 30 seconds or warm it in a dry skillet, then add fresh toppings. The pancake itself holds up well, but the yogurt and berries taste best when added just before serving.
Troubleshooting and Swaps
If you don't have a blender, use oat flour instead of rolled oats and whisk everything by hand in a bowl until smooth. The texture won't be quite as fluffy, but it still works. If your pancake is browning too fast, lower the heat and give it more time to cook through, patience makes all the difference.
- No banana? Use unsweetened applesauce or mashed sweet potato for moisture and natural sweetness.
- Out of protein powder? Add an extra egg white and a few tablespoons of Greek yogurt to the batter for a protein boost.
- Want it sweeter? Drizzle extra honey or maple syrup on top instead of adding it all to the batter.
Pin it There's something deeply satisfying about a breakfast that tastes indulgent but leaves you feeling strong and ready for the day. This bowl has become my go-to when I want comfort and fuel in one sitting.
Recipe FAQ
- → Can I make this without a blender?
Yes, you can use oat flour instead of whole oats and whisk all ingredients together by hand in a mixing bowl until smooth.
- → How do I make this dairy-free?
Use plant-based protein powder, dairy-free yogurt (such as coconut or almond-based), and your preferred plant milk like almond or oat milk.
- → Can I prepare this ahead of time?
Yes, cook the pancakes in advance and store them in the refrigerator. When ready to serve, reheat gently and add fresh toppings just before eating.
- → What if my batter is too thick or too thin?
If the batter is too thick, add 1-2 tablespoons more milk. If it's too thin, blend in an extra tablespoon of oats or protein powder until you reach a pourable but thick consistency.
- → How can I increase the protein content?
Use high-protein Greek yogurt, add an extra half scoop of protein powder to the batter, or choose high-protein milk. You can also add extra egg whites.
- → Can I make a chocolate version?
Absolutely! Add 1 tablespoon of unsweetened cocoa powder to the batter and top with berries and a few dark chocolate chips for a delicious chocolate variation.