Description
A comforting and adaptable pancake bowl that balances sweet and savory flavors, perfect for brunch.
Ingredients
Scale
- 1 cup rolled oats (or quick oats)
- 1/2 cup protein powder (vanilla whey or plant-based)
- 2 large eggs (or 1 flax egg)
- 1 cup milk of choice (dairy, almond, or oat)
- 1 ripe banana
- 1 tsp baking powder
- Pinch of salt
- 1 tsp ground cinnamon
- 1/2 cup Greek yogurt or cottage cheese
- Fresh fruit (berries, sliced apples, or figs)
- Nuts or seeds (walnuts, pecans, chia, or hemp seeds)
- Mushrooms (optional)
- 1 tbsp butter or olive oil
- Fresh herbs (chives, parsley, or thyme)
- Squeeze of lemon
Instructions
- Blend oats, protein powder, baking powder, cinnamon, and salt in a blender until fine flour forms.
- Add banana, eggs, milk, and vanilla; blend briefly until smooth.
- Let the batter rest for 5 to 10 minutes.
- Heat a skillet over medium heat and melt butter or oil.
- If using savory toppings, sauté sliced mushrooms until browned, then sprinkle with salt and finish with fresh thyme.
- Lower heat to medium-low and spoon 1/4-cup portions of batter into the skillet to cook pancakes for 2–3 minutes on each side.
- Stack pancakes in a bowl, add yogurt or cottage cheese, top with fresh fruit, nuts, and sautéed mushrooms as desired.
- Finish with a drizzle of warm maple syrup or herb oil.
Notes
Adapt this recipe to your taste by adjusting sweetness with fruit or adding savory elements like sautéed vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking on stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 10g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 180mg
Keywords: pancakes, protein, breakfast, brunch, healthy
