Description
A delicious and protein-packed breakfast option that combines pancakes with nutritious toppings for a satisfying meal.
Ingredients
Scale
- 1 large egg
- 2 large egg whites (about 60 ml)
- 1/3 cup (80 ml) unsweetened almond milk or milk of choice
- 1/2 cup (45 g) rolled oats (use gluten-free if needed)
- 1 scoop (25–30 g) vanilla or unflavored whey or plant-based protein powder
- 1 medium ripe banana (half for batter, half for topping)
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 teaspoon vanilla extract
- 1 tablespoon Greek yogurt (optional, for moisture)
- Pinch of salt
- 1–2 teaspoons sweetener of choice (honey, maple syrup, stevia, or sugar)
- 1 teaspoon coconut oil or butter, for cooking
- 1/2 cup (120 g) Greek yogurt or skyr
- Remaining 1/2 banana, sliced
- 1/3 cup (50 g) fresh berries (blueberries, strawberries, raspberries)
- 1 tablespoon nut butter (peanut, almond, or cashew)
- 1 tablespoon chopped nuts or seeds (walnuts, almonds, pumpkin seeds, chia seeds, or hemp hearts)
- 1 tablespoon granola
- 1–2 teaspoons honey or maple syrup, for drizzling
- Pinch of cinnamon or cocoa nibs (optional)
Instructions
- Prepare the Batter: 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.
- Preheat the Pan: 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.
- Cook the Pancake: 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.
- Assemble the Bowl: 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.
- Serve: Enjoy immediately while the pancake is warm and the toppings are cool and creamy. Mix everything together before eating for the perfect bite.
Notes
- For a vegan option, use flax eggs instead of regular eggs and a plant-based protein powder.
- Adjust the sweetness according to your preference.
- Feel free to customize the toppings as per your dietary needs and preferences.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Cooking on a skillet
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 12g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 200mg