Baked protein pancake bowl with Greek yogurt frosting, peanut butter drizzle, and fresh banana slices for a nourishing high-protein morning.
# What You Need:
→ Protein Pancake Base
01 - 1/2 cup oat flour
02 - 1 scoop vanilla protein powder
03 - 1/2 tsp baking powder
04 - 1/4 tsp ground cinnamon
05 - Pinch of salt
06 - 2 large eggs
07 - 1/2 cup unsweetened almond milk
08 - 1 tbsp maple syrup
09 - 1/2 tsp vanilla extract
→ Toppings
10 - 3/4 cup Greek yogurt
11 - 1 tbsp peanut butter
12 - 1 medium banana, sliced
13 - 1 tsp honey or maple syrup
# How To Make It:
01 - Preheat oven to 350°F. Lightly grease a small oven-safe baking dish or bowl approximately 6-8 inches in diameter.
02 - In a mixing bowl, whisk together oat flour, protein powder, baking powder, cinnamon, and salt until well combined.
03 - Add eggs, almond milk, maple syrup, and vanilla extract to the dry mixture. Stir until a smooth batter forms without lumps.
04 - Pour batter into prepared dish and spread evenly. Bake for 18-20 minutes until the pancake base is set and lightly golden. Remove from oven and let cool for 5 minutes.
05 - Spread Greek yogurt evenly over the cooled pancake base to create a frosting layer.
06 - Warm peanut butter in microwave for 10-15 seconds if desired for easier drizzling. Drizzle over the yogurt layer.
07 - Arrange banana slices on top of the peanut butter layer. Drizzle with honey or maple syrup if desired.
08 - Serve immediately while the pancake base is still warm and yogurt is cool for optimal texture contrast.
