Description
These Easy High Protein Pancake Bowls combine fluffy pancake texture with creamy, satisfying toppings, delivering over 30g of protein per serving. Ready in just 10 minutes, they are endlessly customizable and perfect for busy mornings.
Ingredients
1/2 cup Rolled oats
1 scoop Vanilla protein powder
1 medium Banana
1 large Egg
1/4 cup Milk of choice
1/2 tsp Baking powder
1/8 tsp Salt
As desired Toppings (berries, nuts, yogurt, honey)
Instructions
- Add oats to a blender and blend until they become a fine flour. Add banana, egg, milk, protein powder, baking powder, and salt. Blend until completely smooth
- Heat a non-stick skillet over medium heat and lightly spray with oil. Pour small rounds of batter and cook for 2 minutes per side, making about 6 small pancakes
- Tear or cut the pancakes into bite-sized pieces and place in a bowl. Top with fresh berries, a dollop of Greek yogurt, nuts, and a drizzle of honey or maple syrup. Serve immediately
Notes
For extra fluff, let the batter rest for 1 minute before cooking.
Double the recipe for meal prep; store pancakes in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
To reheat, microwave pancakes for 20 seconds or warm in a toaster oven.
For a dairy-free option, use plant-based protein powder and almond milk.
For a chocolate version, use chocolate protein powder and add 1 tsp cocoa powder.
- Prep Time: 5 mins
- Cook Time: 5 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (6 pancakes + toppings as desired)
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 260 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 95 mg
Keywords: high protein, pancake bowls, breakfast, quick, kid-friendly