High-Protein Breakfast Pizza Bowl (Print Version)

Protein pancake base topped with Greek yogurt, peanut butter drizzle, and fresh banana slices for a satisfying start.

# What You’ll Need:

→ Protein Pancake Base

01 - 1/2 cup oat flour
02 - 1 scoop vanilla protein powder
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon ground cinnamon
05 - Pinch of salt
06 - 2 large eggs
07 - 1/2 cup unsweetened almond milk
08 - 1 tablespoon maple syrup
09 - 1/2 teaspoon vanilla extract

→ Toppings

10 - 3/4 cup Greek yogurt
11 - 1 tablespoon peanut butter
12 - 1 medium banana, sliced
13 - 1 teaspoon honey or maple syrup

# How to Make It:

01 - Preheat oven to 350°F. Lightly grease a 6-8 inch oven-safe baking dish or bowl.
02 - In a mixing bowl, whisk together oat flour, protein powder, baking powder, cinnamon, and salt.
03 - Add eggs, almond milk, maple syrup, and vanilla extract to dry mixture. Stir until smooth batter forms.
04 - Pour batter into prepared baking dish and spread evenly.
05 - Bake for 18-20 minutes until set and lightly golden. Remove from oven and cool for 5 minutes.
06 - Spread Greek yogurt evenly over cooled pancake base.
07 - Warm peanut butter in microwave for 10-15 seconds if needed, then drizzle over yogurt layer.
08 - Arrange banana slices on top and drizzle with honey or maple syrup if desired.
09 - Serve immediately and enjoy.

# Additional Tips::

01 -
  • It tastes like dessert but delivers serious protein to keep you full until lunch.
  • The baked pancake base holds up beautifully under toppings without getting soggy.
  • You can prep the base ahead and assemble it in under two minutes on busy mornings.
  • Every bite has contrasting textures from creamy yogurt, warm peanut butter, and soft banana.
02 -
  • Let the pancake base cool before adding yogurt or it will melt into a watery puddle instead of staying thick and creamy.
  • Warming the peanut butter is essential for drizzling, cold peanut butter clumps and won't spread smoothly.
  • Use a dish that is six to eight inches wide, any larger and the base will be too thin and dry.
  • Check the pancake base at 18 minutes, overbaking makes it rubbery instead of tender.
03 -
  • Use certified gluten free oat flour if you are sensitive to gluten, regular oats can contain trace amounts.
  • If your protein powder is unflavored, add an extra half teaspoon of vanilla extract and a pinch more cinnamon.
  • For a dairy free version, use coconut yogurt or almond yogurt and check that your protein powder is plant based.
  • Don't skip greasing the dish, even nonstick pans benefit from a light coating of oil or cooking spray.
Go Back