Protein Pancake Bowl
Let Me Tell You About My Weekend Pancake Bowl Habit
Okay, confession time: I’ve always been a bit lazy about making pancakes the traditional way. All that flipping and waiting? Nah, not my style unless I’m actually after the breakfast theatre. So a couple of years back, I experimented on a rainy Sunday (you know, one of those days where you want to make something but also don’t want to fully commit?) and invented what I like to call the Protein Pancake Bowl. Basically, it’s all the coziness and fluff of pancakes, but you just spoon it in—no flipping, no fuss. My brother says it’s “that bowl thing you make when you’re out of ideas,” but secretly, I think he likes it more than real pancakes. He once ate it straight from the mixing bowl, which, if I’m honest, is a mood.
Why I Keep Coming Back to This Pancake Bowl
I make this when I need something filling but it’s too early for real cooking (or let’s face it, when washing up feels too ambitious). It’s perfect after an early run, or when my nieces come over, and the house suddenly feels four times messier in four minutes. They’re obsessed, which is wild considering how fussy kids can get about, well, everything. Also, there’s no mountain of pans to wash. Side note: tried to swap out the protein powder once for something “cleaner” (my friend’s suggestion, bless her heart) and let’s just say, it wasn’t pretty. Don’t go there unless you enjoy eating sad, lumpy porridge.
What You’ll Need (Substitutions Welcome!)
- 1 scoop (about 30g) vanilla protein powder – I use whatever’s on sale, honestly
- 1/2 cup oat flour (or just blend old fashioned oats; I sometimes just bash them with the rolling pin when I can’t be bothered dusting off the blender)
- 1/2 large ripe banana, mashed (applesauce works too, maybe 1/4 cup; but I think banana makes it fluffier)
- 1 egg (my gran swore by free range, but I’ve never noticed much difference)
- 1/2 tsp baking powder
- A pinch of salt (if you remember… don’t stress if you forget – I usually do)
- 2–3 tbsp milk of choice (almond, oat, or just regular – up to you)
- Optional: a dash of vanilla, some cinnamon if you’re feeling fancy, or a handful of berries (frozen are fine – just don’t drop them on your foot; ask me how I know)
How to Make It (Don’t Overthink It!)
- Grab a medium microwave-safe bowl. Doesn’t matter if it’s a bit chipped, mine is. Mash the banana in there (less clean-up) then toss in the protein powder, oat flour, baking powder, and salt. Stir until it sort of looks like damp sand. Don’t panic, it gets better.
- Add the egg and milk, and stir everything up until it’s mostly smooth. Or not – a few lumps won’t hurt.
- This is the part where I sneak a taste, but you do you. If it seems too thick, splash in a bit more milk. If it’s soupy, honestly, just proceed; it always sorts itself out in the end.
- Pop the bowl in the microwave. Start with 60 seconds on high, then check. The top should look mostly set. If it’s still wobbly, go in 15–20 second bursts (microwaves can be a little, uh, unpredictable). I usually do about 1:30 total, give or take, depending on how distracted I am.
- Let it cool for like 2 minutes—don’t skip! I once dove right in and nearly burned the roof of my mouth, which is a special kind of regret.
Notes Form the Wild World of Pancake Bowls
- If you use a really big scoop of protein powder, you might need more milk. It thickens up like nobody’s business.
- Mix-ins are a gamble. Choc chips melt and get messy, but I love the surprise bites, so give it a go.
- Actually, it works better if you let the batter sit for a few minutes before microwaving. But honestly, I only remember half the time.
Fun Pancake Bowl Experiments (& Fails)
- Tried using pumpkin puree instead of banana. Not awful, but it was kind of… gloopy? Maybe needs more flour next time.
- If you swap out egg for flaxseed and water (1 tbsp flax + 3 tbsp water), it sort of works—for my vegan cousin I just add extra vanilla and hope for the best.
- Peanut butter swirl. That one was great, but also made the texture a bit dense—it’s more like cake at that point; not complaining.
Equipment—Use What You’ve Got!
I use an old microwave-safe mixing bowl that’s survived several house moves (still not sure how). If you don’t have a microwave, you could do this in the oven (175C/350F for like, 15 mins? I forget exactly, but keep checking after 10). Or in a heavy saucepan over low heat, with a lid—sort of like a stovetop cake, but that can go sideways if you forget about it (ask me how I know… again).
How Long Does It Last? (LOL)
If you somehow have leftovers (which, honestly, in my house never happens), just cover and chuck it in the fridge for up to 2 days. It gets a bit denser but I actually think this tastes better the next day, sort of like overnight oats’ more interesting cousin.
How We Eat It (Just Don’t Skip the Toppings!)
I like it with a messy heap of berries, Greek yogurt, and—if it’s the weekend—a small drizzle of maple syrup that I pretend is “just for the vitamins.” Sometimes my niece goes wild and adds sprinkles; who am I to police it?
Lessons Learned (AKA Don’t Be Me)
- Once tried using water instead of milk to be “healthier”—big mistake; it tasted like sweet cardboard. Spare yourself.
- Don’t skip the cooling step. I know, you’re hungry, but steaming-hot banana isn’t as much fun as it sounds.
- Actually, I find it works better if you don’t over-mix. Stir until just combined. Overdoing it makes it rubbery, and not in a good way.
FAQ About Protein Pancake Bowls (People Actually Ask Me These!)
- Can I make this without protein powder?
- Sure. Just add extra oat flour and a touch of sweetener. Won’t be so high in protein, but still yummy. I’d just call it the Lazy Pancake Bowl at that point.
- How do I make it more chocolatey?
- Easy—swap in a scoop of chocolate protein powder, or throw in a little cocoa powder. Top with a few chocolate chips if you’re having a rough day (or even if you’re not, honestly).
- What if my bowl turns out tough?
- You might’ve microwaved it too long or stirred too much. Next time, be gentle and keep an eye on it. It took me a few tries to get the timing right, so don’t worry.
- Any ideas for making this gluten free?
- Just use certified gluten free oats or oat flour. Most protein powders are fine, but double-check. My friend who’s celiac eats this all the time now.
- I don’t have a microwave. Am I doomed?
- Nope! Oven works but takes longer, and patience isn’t my strong suit. Or try the stovetop-hob method, just go low and slow and use a lid. Watch it closely though!
By the way, if you ever find a quicker breakfast that’s so forgiving of mistakes, let me know. Just don’t suggest cold pizza. I mean… unless it’s Friday morning, then maybe I’m open to it.
Ingredients
- 1/2 cup rolled oats
- 1 scoop vanilla protein powder
- 1/2 medium ripe banana, mashed
- 2 large egg whites
- 1/4 cup unsweetened almond milk
- 1/2 tsp baking powder
- Pinch of salt
- 1 tbsp natural peanut butter
- 1/4 cup mixed fresh berries
Instructions
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1Add rolled oats to a blender and blend until a fine flour forms.
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2Add protein powder, mashed banana, egg whites, unsweetened almond milk, baking powder, and a pinch of salt to the blender. Blend until smooth.
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3Pour the batter into a microwave-safe bowl and microwave on high for 2-2.5 minutes, or until set and fluffy. Alternatively, bake at 350°F (175°C) for 12-15 minutes.
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4Top the pancake bowl with peanut butter and mixed fresh berries. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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