Description

This High Protein Pancake Bowl is a fluffy, satisfying, and macro-friendly breakfast option perfect for meal prep. Packed with protein and customizable with your favorite toppings, it’s a convenient grab-and-go meal to fuel your mornings.

Ingredients

Units Scale

1 cup oat flour or blended rolled oats
1 scoop (30g) vanilla protein powder
1 teaspoon baking powder
1/2 teaspoon cinnamon
Pinch of salt
2/3 cup unsweetened almond milk (or milk of choice)
1 egg or flax egg (1 tbsp flaxseed + 3 tbsp water)
1/2 teaspoon vanilla extract
1 tablespoon maple syrup or honey (optional)
Optional Toppings: Greek yogurt, berries, nut butter, sliced banana, granola

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Instructions

In a mixing bowl, combine oat flour, protein powder, baking powder, cinnamon, and salt.
In another bowl, whisk together almond milk, egg, vanilla extract, and maple syrup if using.
Pour the wet ingredients into the dry ingredients and mix until a smooth batter forms. Let sit for 5 minutes to thicken slightly.
Heat a lightly greased non-stick skillet or griddle over medium heat. Pour in batter to form pancakes, cooking 2–3 minutes per side until golden brown and cooked through.
Transfer cooked pancakes to a meal prep bowl. Repeat with remaining batter.
Top each bowl with desired toppings. Let cool, then store in the fridge for up to 4 days.

Notes

Make it dairy-free by using plant-based protein and yogurt alternatives.
Freeze extra pancakes and reheat in a toaster or microwave.
Add chia seeds or hemp hearts for extra nutrients.
Mix toppings in just before eating to keep them fresh and crisp.

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 5g
Sodium: 320mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 5g
Protein: 28g
Cholesterol: 55mg