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–+ servings
Protein Pancake Bowl

Protein Pancake Bowl: Your Best Healthy Morning Boost

Whip up a delightful Protein Pancake Bowl in just 25 minutes for a high-protein breakfast that’s quick and satisfying.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 25 minutes
Servings: 2 bowls
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Rolled Oats Can substitute with oat flour for a smoother texture.
  • 1 scoop Vanilla Protein Powder Consider using nut flour for a lower protein content.
  • 1 teaspoon Baking Powder Essential for fluffy texture.
  • 1 teaspoon Cinnamon Adjust to taste or skip for a milder option.
  • 1 pinch Salt Feel free to use sea salt or kosher salt.
  • 1 cup Almond Milk Can swap with your favorite dairy or plant-based milk.
  • 1 large Egg Acts as a binder; use flax egg for vegan option.
  • 1 tablespoon Maple Syrup Optional; honey or agave nectar are good alternatives.
  • 1 teaspoon Vanilla Extract Boosts flavor depth; optional.
For Toppings
  • Fresh Fruit Think bananas, berries, or apples.
  • Nut Butter Almond or peanut butter works well.
  • Chopped Nuts/Seeds Optional for added crunch.

Equipment

  • mixing bowls
  • non-stick skillet
  • whisk
  • spatula

Method
 

Cooking Instructions
  1. In a large bowl, combine 1 cup of rolled oats, 1 scoop of vanilla protein powder, 1 teaspoon of baking powder, 1 teaspoon of cinnamon, and a pinch of salt. Stir thoroughly.
  2. In a separate bowl, whisk together 1 cup of almond milk, 1 large egg, 1 tablespoon of maple syrup, and 1 teaspoon of vanilla extract until fully combined.
  3. Gently pour the wet mixture into the dry ingredients, stirring just until combined. Allow the batter to rest for about 5 minutes.
  4. While the batter rests, preheat a non-stick skillet over medium heat, greasing it lightly.
  5. Pour about ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles appear, then flip and cook for another 2-3 minutes.
  6. Continue cooking the remaining batter, adjusting heat as necessary. Stack cooked pancakes in a bowl.
  7. Top your Protein Pancake Bowl with fresh fruit, a drizzle of nut butter, and optional chopped nuts or seeds.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 200mgPotassium: 400mgFiber: 8gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 250mgIron: 2mg

Notes

Allowing the batter to sit for 5 minutes hydrates the oats for a fluffier texture. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to a month.

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