Pin It The blender was still whirring when I realized I had accidentally invented my favorite breakfast. I had tossed oats, protein powder, and a browning banana into the pitcher one rushed Tuesday morning, poured the whole thing into a hot pan, and ended up with a thick, golden pancake that tasted like comfort and smelled like a bakery. Instead of stacking it on a plate, I dropped it into a bowl, piled on yogurt and berries, and ate it with a spoon while standing at the counter. That bowl became my weekday ritual.
I started making this for my partner after early gym sessions, and he would eat it straight from the bowl while scrolling through his phone, humming between bites. The first time I added a swirl of almond butter and warm honey, he looked up and said it tasted like dessert for breakfast. Now he asks for it on weekends too, even when there is no workout to justify it. It has become our Saturday morning default, served with coffee and no particular hurry.
Ingredients
- Large egg and egg whites: The whole egg adds richness while the extra whites boost protein without making the pancake dense or eggy.
- Unsweetened almond milk: Keeps the batter light and pourable, and you can swap it for any milk you prefer without changing the texture much.
- Rolled oats: They blend into a smooth, slightly sweet base that holds everything together and adds fiber you can actually feel.
- Vanilla or unflavored protein powder: This is where the protein boost comes from, and vanilla works best unless you are adding cocoa powder.
- Ripe banana: Half goes into the batter for natural sweetness and moisture, and the other half becomes a topping so nothing goes to waste.
- Baking powder: A small amount gives the pancake a little lift without making it fluffy like a traditional stack.
- Ground cinnamon: Optional but worth it, it adds warmth and makes your kitchen smell like a weekend morning.
- Vanilla extract: Deepens the flavor and rounds out the protein powder taste, which can sometimes be flat.
- Greek yogurt in the batter: Keeps the pancake moist and adds a slight tang that balances the sweetness.
- Pinch of salt: Do not skip this, it brings out all the other flavors and keeps the pancake from tasting one dimensional.
- Sweetener of choice: Adjust based on your protein powder and personal taste, honey and maple syrup both work beautifully.
- Coconut oil or butter: A little fat in the pan creates golden, crispy edges that contrast with the soft center.
- Greek yogurt or skyr for topping: Thick, creamy, and high in protein, it cools down the warm pancake and adds tang.
- Fresh berries: Blueberries, strawberries, or raspberries add bursts of tartness and color.
- Nut butter: Peanut, almond, or cashew butter adds richness and healthy fats, and you can thin it with a little water to make it drizzle.
- Chopped nuts or seeds: Walnuts, almonds, pumpkin seeds, chia, or hemp hearts give crunch and extra nutrition.
- Granola: A small handful adds texture and a bit of sweetness, though you can skip it to keep things simpler.
- Honey or maple syrup for drizzling: The final touch that ties everything together and makes each spoonful feel indulgent.
Instructions
- Prepare the Batter:
- Toss the oats, protein powder, egg, egg whites, almond milk, half the banana, baking powder, cinnamon, vanilla, Greek yogurt, sweetener, and salt into a blender. Blend until the mixture is completely smooth and thick enough to coat the back of a spoon, adding a splash more milk if it looks too stiff or a bit more oats if it seems runny.
- Preheat the Pan:
- Set a nonstick skillet over medium heat and add your coconut oil or butter, swirling it around until it melts and coats the surface. When a drop of water sizzles and dances, turn the heat down to medium low so the pancake cooks evenly without burning.
- Cook the Pancake:
- Pour the entire batter into the pan to form one large, thick pancake, or divide it into two or three smaller ones if you prefer. Let it cook undisturbed for three to four minutes until the edges firm up and tiny bubbles start to pop on the surface, then carefully flip and cook another two to three minutes until the center is set and both sides are golden.
- Assemble the Bowl:
- Transfer the warm pancake to a wide bowl and cut it into bite size pieces if you like, then spoon Greek yogurt or skyr over the top and swirl in a drizzle of honey or maple syrup. Arrange your banana slices and berries, sprinkle on nuts, seeds, and granola, then finish with a drizzle of nut butter thinned with a little water if needed and any extra toppings you love.
- Serve:
- Dig in while the pancake is still warm and the yogurt is cool and creamy, mixing everything together so each spoonful has a bit of pancake, yogurt, fruit, and crunch. This is meant to be eaten with a spoon, not a fork.
Pin It The first time I brought this to a friend who was recovering from surgery, she texted me later that night to say it was the first thing that tasted good in days. She asked for the recipe, and I realized it had become more than my quick breakfast. It was something I could share, something that felt like care without being fussy. Now I make it whenever someone needs a little extra comfort, and it always seems to land just right.
How to Customize Your Bowl
You can swap the banana for half a cup of pumpkin puree or mashed sweet potato, which adds earthiness and works beautifully with cinnamon and nutmeg. If you want a chocolate version, stir a tablespoon of unsweetened cocoa powder into the batter and top with berries and a few dark chocolate chips. For a tropical twist, use coconut milk in the batter and top with mango, shredded coconut, and macadamia nuts. The base recipe is forgiving enough to handle almost any flavor direction you want to take it.
Make Ahead and Storage Tips
I often cook three or four pancakes on Sunday and stack them in the fridge with parchment paper between each one, then reheat them in a skillet or microwave throughout the week. The pancakes keep for up to four days, and you can assemble the toppings fresh each morning so they stay vibrant and crunchy. If you want to freeze them, wrap each pancake individually in plastic wrap and freeze for up to two months, then thaw overnight in the fridge or pop them straight into the toaster. Just add your yogurt and toppings right before eating.
Ingredient Swaps and Dietary Notes
For a dairy free version, use plant based protein powder, coconut or almond yogurt, and any non dairy milk you like. If you need this to be nut free, skip the nut butter and use sunflower seed butter or tahini instead, and top with pumpkin or sunflower seeds instead of almonds or walnuts. Certified gluten free oats and gluten free granola make this completely celiac safe, and if you do not have a blender, you can use oat flour and whisk everything by hand until smooth.
- Add a tablespoon of ground flaxseed or chia seeds to the batter for extra fiber and omega threes.
- If your protein powder is unflavored, boost the vanilla extract to a full teaspoon and add an extra pinch of cinnamon.
- For a lower carb version, replace half the oats with almond flour and reduce the banana to a quarter.
Pin It This bowl has earned its place in my kitchen because it never feels like a chore to make and always tastes like I put in more effort than I did. I hope it becomes your kind of comfort too.
Recipe Questions & Answers
- → Can I make the batter ahead of time?
Yes, blend the batter the night before and store it in the refrigerator. The oats soften overnight, creating an even creamier texture. Give it a quick stir before cooking in the morning.
- → What if I don't have a blender?
Use oat flour instead of rolled oats and whisk everything by hand until smooth. The texture stays similar, though the blending method incorporates the banana more thoroughly.
- → How do I make this dairy-free?
Choose plant-based protein powder, swap Greek yogurt for coconut or almond yogurt, and use any plant milk. The pancakes still hold together well with flax eggs if needed.
- → Can I freeze leftover pancakes?
Absolutely. Cook extra pancakes, let them cool completely, then stack with parchment paper between layers. Freeze for up to 3 months and reheat in the microwave or toaster.
- → Why is my pancake falling apart?
The batter may be too thin—add a tablespoon more oats or protein powder. Also, let the pancake cook fully until the center sets before flipping. Lower heat helps prevent burning while the middle cooks through.
- → What toppings work best?
Greek yogurt adds creaminess and protein, while fresh berries provide tart contrast. Nut butter drizzled warm creates a rich sauce, and granola delivers satisfying crunch. Honey or maple syrup balances the protein powder's flavor.