High Protein Pancake Bowl
A fun, macro-friendly twist on pancakes served deconstructed in a bowl. Bite-size protein pancakes meet creamy yogurt, fresh fruit, and a drizzle of nut butter for a quick, customizable breakfast, post-workout snack, or meal-prep win.
Ingredients
- For the pancake base:
- 1 cup protein pancake mix (or homemade protein pancake batter)
- 3/4 cup water or milk of choice (add more as needed for batter consistency)
- 1 teaspoon coconut oil (or non-stick spray) for cooking
- For the bowl assembly:
- 3/4 cup plain Greek yogurt (or dairy-free protein yogurt)
- 1 cup fresh fruit (berries, banana slices, or diced apple)
- 1 tablespoon nut butter (peanut, almond, or sunflower seed), warmed
- 1 teaspoon chia seeds or ground flaxseed
- 1-2 teaspoons maple syrup or sugar-free syrup (optional)
- 1/4 teaspoon ground cinnamon (optional)
- 1 tablespoon cacao nibs or granola for crunch (optional)
Instructions
- Prepare the pancake batter according to the package directions (or your homemade recipe), adding water or milk until thick but pourable.
- Heat a non-stick skillet over medium heat and lightly grease with coconut oil or non-stick spray.
- Spoon batter into small silver-dollar rounds. Cook 60–90 seconds, until bubbles form and edges look set; flip and cook 30–60 seconds more until golden.
- Transfer cooked pancakes to a plate to cool slightly, then cut into bite-size pieces.
- Add Greek yogurt to a serving bowl. Top with pancake pieces and fresh fruit.
- Drizzle with warmed nut butter and maple (if using). Sprinkle chia or flax, cinnamon, and cacao nibs or granola. Serve immediately.
- Meal prep tip: store pancake pieces, yogurt, and toppings separately up to 3 days; assemble just before eating.
Nutrition
Serving: 1servingsCalories: 380kcalCarbohydrates: 45gProtein: 28gFat: 12gSaturated Fat: 4gSodium: 420mgFiber: 7gSugar: 14g
Tried this recipe?Let us know how it was!