Description
A cozy, nutrient-packed breakfast featuring fluffy protein pancakes topped with fruit, nuts, and a creamy drizzle.
Ingredients
Scale
- 1 cup rolled oats (or oat flour) — 90 g
- 1 scoop (30 g) protein powder (whey or plant)
- 2 large eggs
- 2/3 cup milk or milk alternative (160 ml)
- 1 tsp baking powder
- 1 tbsp maple syrup or mashed banana
- Pinch of salt
- 1/2 tsp vanilla extract
- 1–2 tbsp neutral oil or melted butter for the pan
Instructions
- Mix dry and wet ingredients separately, then combine gently to avoid overworking the batter.
- Cook small 3–4-inch pancakes on a preheated nonstick skillet set to medium-low (about 325°F / 160°C) until bubbles form and edges set, flipping once. Each pancake takes about 2–3 minutes per side.
- Keep pancakes warm in a low oven (200°F / 95°C) while finishing the batch.
- Assemble bowls by layering pancakes, a dollop of Greek yogurt, sliced banana, and a drizzle of nut butter. Add any desired toppings.
Notes
Let the batter rest for 5–10 minutes to prevent a gritty texture. Use a small measuring cup for uniform pancakes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 8g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 186mg