High-Protein Pancake Bowls

20Min

4Servings

380Cal

EasyLevel

VegetarianKid friendlyhigh-proteinvegetarian

#meal-prep#high-protein#grab-and-go#healthy-breakfast

Equipment

Blender

Mixing bowl

Whisk

Mixing spoon

Non-stick frying pan

Ladle

Spatula

Serving plate

Ingredients

Pancake Batter

rolled oats

120 g

vanilla protein powder

60 g

milk

240 ml

large egg

2 pcs

baking powder

5 g

ground cinnamon

2 g

Toppings & Mix-ins

fresh blueberries

150 g

banana (sliced)

2 pcs

natural peanut butter

40 g

honey

20 g

Instructions

Blend oats into flour

Add rolled oats to a blender and pulse until they reach a flour-like consistency.

2 min

Stop pulsing when oats look like coarse flour; don't over-process into paste

Mix dry ingredients

In a large bowl, combine the oat flour, protein powder, baking powder, and cinnamon.

1 min

Combine wet ingredients

Whisk eggs and milk together, then pour into the dry mix and stir until smooth batter forms.

2 min

Batter should be thick but pourable; add a splash more milk if too stiff

Cook pancake bowls

Heat a non-stick pan over medium heat. Pour batter into 4 small round molds or use a ladle to form 4 mini pancakes per bowl portion. Cook 2-3 minutes per side until golden.

12 minMedium heattimer 3 min

Work in batches to avoid overcrowding the pan

Assemble and top

Divide cooked pancakes into 4 bowls. Top each with sliced banana, fresh blueberries, a drizzle of peanut butter, and honey if desired.

3 min

Original recipe

InstagramRecipe by @samdoesherbest

Storage

Fridge: 4 days

Freezer: 30 days

Reheat: Microwave 60-90 seconds or warm in 180°C oven for 5 minutes

Store assembled bowls or separate components; top just before eating

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