High Protein Pancake Bowls: Easy Breakfast Prep (Print Version)
Fuel your morning with High Protein Pancake Bowls. Quick to prepare, these customizable bowls offer a delicious and satisfying breakfast for busy days.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 20 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Pancake Power Base
01 -
1 cup whole wheat flour
02 -
1/2 cup vanilla or unflavored whey protein powder
03 -
1 tbsp baking powder
04 -
Pinch of salt
05 -
2 large eggs
06 -
1 1/2 cups unsweetened almond milk
07 -
1 tsp pure vanilla extract
08 -
1 tbsp coconut oil, for cooking
→ Creamy Bowl Fillers
09 -
1 1/2 cups plain 0% fat Greek yogurt
10 -
1 1/2 cups mixed berries (fresh or frozen)
→ Crunchy Toppings & Super Seeds
11 -
1/2 cup chopped walnuts
12 -
2 tbsp chia seeds
→ Sweet Finish & Aromatic Dust
13 -
1/4 cup pure maple syrup
14 -
1/2 tsp ground cinnamon
# Instructions:
01 -
In a large bowl, whisk together 1 cup whole wheat flour, 1/2 cup vanilla or unflavored whey protein powder, 1 tbsp baking powder, and a pinch of salt. This creates the essential dry foundation for your High Protein Pancake Bowls: Effortless Breakfast Prep.
02 -
In a separate medium bowl, lightly beat 2 large eggs. Then, whisk in 1 1/2 cups unsweetened almond milk and 1 tsp pure vanilla extract until well combined. This liquid blend will ensure a smooth and flavorful batter for your pancakes.
03 -
Pour the wet mixture into the dry ingredients. Whisk gently until just combined; a few small lumps are perfectly fine. Overmixing can lead to tough pancakes. Let the batter rest for 5 minutes while you prepare your cooking surface for the High Protein Pancake Bowls.
04 -
Heat a large non-stick skillet or griddle over medium heat. Add 1 tbsp coconut oil, swirling to coat the pan. Pour 1/4 cup of batter per pancake. Cook for 2-3 minutes per side, until golden brown and cooked through. Repeat with the remaining batter.
05 -
Divide 1 1/2 cups plain 0% fat Greek yogurt evenly among 4 serving bowls. Top each with 1 1/2 cups mixed berries (fresh or frozen), 1/2 cup chopped walnuts, and 2 tbsp chia seeds. These vibrant toppings are crucial for your High Protein Pancake Bowls: Effortless Breakfast Prep.
06 -
Add 2-3 cooked pancakes to each bowl, alongside the prepared yogurt and toppings. Drizzle each serving with 1/4 cup pure maple syrup and sprinkle with 1/2 tsp ground cinnamon for a sweet, aromatic, and satisfying finish to your breakfast.
# Notes:
01 -
For fluffier pancakes, avoid overmixing the batter; a few lumps are fine. Letting it rest for 5-10 minutes also helps activate the baking powder, leading to a lighter texture.
02 -
Cooked pancakes can be stored in an airtight container in the fridge for up to 3 days, or frozen for up to 1 month. Reheat gently in a toaster or microwave. Store yogurt and toppings separately.
03 -
Feel free to swap almond milk for any milk, or use a different protein powder flavor. Other great toppings include sliced banana, granola, nut butter, or a sprinkle of flax seeds.
04 -
These bowls are perfect for a quick weekday breakfast or a leisurely weekend brunch. For an extra protein boost, add a scoop of cottage cheese alongside the Greek yogurt.
# Tools You'll Need:
01 -
Large mixing bowl
02 -
Whisk
03 -
Measuring cups and spoons
04 -
Non-stick skillet or griddle
05 -
Spatula
06 -
Small serving bowls
# Nutrition Facts (Per Serving):
Calories: 510 kcal
Total Fat: 21 g
Total Carbohydrate: 54 g
Protein: 33 g