Description
A high-protein pancake bowl perfect for meal prep, offering a balanced and nutritious breakfast option that’s easy to customize and prepare in advance.
Ingredients
Units
Scale
- 1 cup rolled oats
- 1 scoop vanilla protein powder
- 1/2 cup Greek yogurt
- 1/2 cup unsweetened almond milk
- 1 banana, mashed
- 1 egg
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1 tbsp maple syrup (optional)
- Cooking spray or oil for pan
- Fresh fruits, nut butter, or toppings of choice
Instructions
- In a blender or food processor, combine oats and blend into a flour-like consistency.
- Add protein powder, Greek yogurt, almond milk, banana, egg, baking powder, cinnamon, salt, vanilla extract, and maple syrup. Blend until smooth.
- Heat a non-stick skillet over medium heat and lightly grease with cooking spray or oil.
- Pour the batter into the skillet to form small pancake rounds or a large pancake bowl shape.
- Cook for 2-3 minutes on each side, or until golden and cooked through.
- Let pancakes cool, then divide into meal prep containers.
- Top with fresh fruit, nut butter, or desired toppings when serving.
Notes
- Store in the fridge for up to 4 days.
- Can be frozen for longer storage and reheated as needed.
- Use dairy-free yogurt to make it dairy-free.
- Adjust sweetness with more or less maple syrup.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 7g
- Sodium: 190mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 55mg