Go Back

High-Protein Fluffy Pancake Bowl

A nutrient-dense, high-protein breakfast bowl featuring fluffy whole wheat pancakes topped with fresh fruit, Greek yogurt, and almond butter.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pancake Batter
  • 1 cup whole wheat flour 120g
  • 2 scoops vanilla protein powder 60g
  • 2 tbsp baking powder 28g
  • 1/2 tsp salt 3g
  • 1 cup skim milk 240ml
  • 2 large eggs
  • 1 tsp vanilla extract 5ml
  • 1 tbsp coconut oil melted, 15ml
Toppings
  • 1 banana sliced
  • 1/4 cup Greek yogurt 60g
  • 2 tbsp maple syrup 30ml
  • 1 handful fresh berries strawberries, blueberries
  • 1 tbsp almond butter 15g
  • 1 tbsp chopped almonds 8g

Equipment

  • Non-stick skillet
  • Large mixing bowl
  • Whisk
  • Spatula

Method
 

Batter Preparation
  1. Whisk together flour, protein powder, baking powder, and salt in a large bowl.
  2. Beat eggs in a separate bowl, then whisk in milk, vanilla, and melted coconut oil.
  3. Combine wet and dry ingredients, stirring gently until just moistened.
  4. Let the batter rest for 5 minutes.
Cooking and Assembly
  1. Heat a non-stick skillet over medium heat and coat lightly with oil.
  2. Pour 1/4 cup batter per pancake and cook until bubbles form, about 2 minutes.
  3. Flip and cook for another 1-2 minutes until golden brown.
  4. Slice cooked pancakes into bite-sized pieces and place in a bowl.
  5. Top with banana, Greek yogurt, berries, maple syrup, almond butter, and chopped almonds.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat in the microwave or toaster.