Protein Pancake Bowl
A sweet breakfast with 25 grams of protein. This 3-ingredient protein pancake bowl recipe is the perfect healthy breakfast for meal prep. You’ll also love my blender protein pancakes, Kodiak cakes muffins, or protein berry crumble.
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If you love sweet breakfasts but you want a more nourishing and balanced option, this protein pancake bowl will be your new best friend.
Mix together just three ingredients and bake, and you’re left with a fluffy and delicious pancake that’s loaded with protein to keep you full and satisfied. Load your pancake bowl with tasty toppings for even more nutrition and flavor.
Scroll down to learn how to make this fool-proof breakfast recipe, and some ideas for toppings.
Why you’ll love this dietitian-approved recipe
- 3-ingredients to save you time, money, and fuss
- Protein-packed to keep you full, fuel your fitness, and support more stable blood sugars (25 grams per serving!)
- Protein pancake mix as the base for less measuring
- Customizable with toppings to fit your taste and nutritional needs
- Sweet and satisfying, perfect for pancake lovers
What makes it nutritious
As a Registered Dietitian, I created this recipe to maximize nutrition and flavor. Here’s what you’re getting in your protein pancake bowl:
- Whole grain protein pancake mix adds satiating fiber that’s also good for digestion
- Egg whites add more protein to keep your energy and appetite stable
- Mashed banana brings energizing carbohydrates and natural sweetness
- Your protein pancake bowls contains calcium, iron, and other important micronutrients to support your cells and overall health
Ingredients in protein pancake bowls
Scroll down to the recipe card for the full ingredients list and detailed recipe.
Protein pancake mix: I use Kodiak Cakes Power Cakes mix because I like the taste, and it’s easily accessible. I also love that it’s made with whole grains. If you’d prefer to use your favorite protein pancake mix, that works too.
Egg whites: Egg whites add protein and a beautiful, fluffy texture to the protein pancake bowl. I don’t recommend any substitutions, although you could use a mix of whole eggs and egg whites if preferred. Measure these together so total eggs used does not exceed 1/3 cup.
Mashed banana: The more ripe your banana, the sweeter your pancake bowl will be. You could also substitute with unsweetened apple sauce if you don’t love banana. But the banana flavor is subtle here, especially once you’ve added toppings!
Cinnamon: A totally optional fourth ingredient — but it adds some nice flavor!
Dietary restrictions
- Gluten-free: Use a gluten-free protein pancake mix.
- Dairy-free: Use a dairy-free protein pancake mix.
How to make a baked protein pancake bowl
Step 1: Add banana and egg whites to your oven-safe glass bowl. Use a fork to whisk.
Step 2: Add pancake mix and cinnamon.
Step 3: Stir until combined and smooth, being careful not to over-mix.
Step 4: Bake for 18-22 minutes at 350 F or until the top is set and the pancake is cooked through. Test it with a toothpick to be sure.
Will this work in the microwave?
Yes, this protein pancake bowl is a microwave-friendly recipe too.
I don’t own a microwave so I wasn’t able to test this method myself. However, several social media followers let me know it works with 3-4 minutes in the microwave. I’d recommend starting with two-minutes and adding more time as needed to be safe.
Meal prep instructions
- Bake your protein pancake bowls as normal and do not add toppings.
- Let them cool to room temperature, then cover and refrigerate for up to three days.
- When you’re ready to eat, add toppings and enjoy! If desired, you can microwave for up to 30-seconds or until just warmed through, but it’s hard to get even heating this way.
Topping ideas for protein pancake bowls
- Greek yogurt
- Cottage cheese
- Maple syrup
- Honey
- Sugar-free syrup
- Fresh or frozen berries
- Sliced banana
- Peanut butter
- Almond butter
- Jam
- Chocolate chips (or no sugar added chocolate chips)
- Sautéed apples
- Hemp hearts
- Chopped nuts (walnuts are especially nutrient-dense)
- Cookie butter
I recommend adding these toppings right before eating. But for some (sliced banana, chocolate chips, berries), you could also add them to your batter before baking.
Top tip
Check the center with a toothpick! Your protein pancake bowl is done when a toothpick inserted into the center comes out clean. The edges bake sooner than the middle, and if you don’t check, you could end up with uncooked batter in the center.
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Did you try this recipe?
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Protein Pancake Bowl
Ingredients
- ½ over-ripe banana, mashed
- ⅓ cup egg whites
- ½ cup Kodiak Buttermilk Power Cakes mix
- ⅛ tsp cinnamon, optional
Optional topping ideas
- berries, slices banana, nuts, nut butter, maple syrup, greek yogurt, hemp hearts
Equipment
- oven-safe glass bowl 500-650 ml capacity
Instructions
- Position oven rack to the middle and pre-heat to 350 F.
- Add banana and egg whites to your oven-safe glass bowl. Use a fork to whisk until combined.
- Add pancake mix and cinnamon. Stir until combined and smooth, being careful not to overmix. If you'd like any toppings baked in (berries, chocolate chips, sliced banana), you can add them here. Or, add right before serving.
- Transfer to the oven. Bake for 18-22 minutes or until the top is set and the pancake is cooked through. Your pancake bowl is ready when a toothpick inserted into the center comes out mostly clean.
- Let your pancake bowl rest for 5-minutes. Be careful because the glass may be hot to the touch. Then add toppings and enjoy!
Can you use eggs instead of egg whites?
Yes, you can! I would start with 1 egg and then add a splash or milk to thin your batter to the desired consistency. 🙂