Greek yogurt's 20g protein per cup makes these pancakes hit 35g total—more protein than most chicken breasts.
Protein Pancake Bowl
Kickstart your mornings with our delightful Protein Pancake Bowl, a scrumptious and wholesome breakfast that keeps you fueled for days! Whip up this easy recipe using creamy Greek yogurt and fluffy oats, then customize with your favorite fruits and nuts for a tasty twist. Meal prep it ahead of time, and enjoy a deliciously satisfying breakfast that’s ready when you are!
Prep
10
min
Cook
30
min
Serves
3
people
Level
beginner
The Story
This protein-packed breakfast weapon emerged from 1990s California bodybuilding culture when fitness fanatics realized traditional pancakes were nutritional disasters—American gym rats borrowed Greek yogurt from Mediterranean diets, then bastardized Finnish oat flour traditions to create a muscle-building breakfast that could survive meal prep without turning into cardboard, proving that sometimes cultural fusion happens in Gold's Gym rather than fancy restaurants.
Regional Twist
In Sweden's Gothenburg region, they replace the regular flour with barley flour and fold in lingonberries instead of blueberries, creating a Nordic powerhouse that tastes like healthy dessert.
📝 Ingredients
Shopping List
- 1 unit egg
- 50 g greek yogurt
- 180 ml milk
- 1 scoop protein powder
Pantry Items
Amounts also listed in instructions below
- baking powder (to taste)
- flour (to taste)
👨🍳 Instructions
- 1
In a bowl, combine 1 egg, 50 g of Greek yogurt, 35 g of flour of your choice, 1 scoop of protein powder, 1 teaspoon of baking powder, and 180 ml of milk.
- 2
Mix everything well until you have a homogeneous mixture.
- 3
Choose your preferred flavor: chocolate chips, blueberries with almonds, or banana with walnuts.
- 4
Bake in the oven at 180°C for 30 minutes.
- 5
Let it cool and store for up to 3 days.
💡 Pro Tips
- ✓Mix wet ingredients first, then gradually fold in dry ingredients to prevent protein powder from clumping and creating a chalky texture that ruins mouthfeel.technique
- ✓Let the batter rest for 5-10 minutes before baking so the flour hydrates fully and baking powder activates, creating 25% more rise and fluffier texture.timing5-10 minutes
- ✓Use milk at exactly room temperature (68-72°F) because cold milk will cause the Greek yogurt to seize and create lumps that won't smooth out during mixing.ingredient68-72°F
- ✓Reduce oven temperature to 165°C and extend baking to 35-40 minutes because protein powder denatures at high heat, causing rubbery texture and bitter flavors.equipment165°C, 35-40 minutes
- ✓Add mix-ins during the last 2 minutes of batter resting to prevent berries from bleeding color and nuts from sinking due to density differences.timing2 minutes
Share this recipe
Prep
10
min
Cook
30
min
Serves
3
people
Level
beginner
Share this recipe
Greek yogurt's 20g protein per cup makes these pancakes hit 35g total—more protein than most chicken breasts.
Protein Pancake Bowl
Kickstart your mornings with our delightful Protein Pancake Bowl, a scrumptious and wholesome breakfast that keeps you fueled for days! Whip up this easy recipe using creamy Greek yogurt and fluffy oats, then customize with your favorite fruits and nuts for a tasty twist. Meal prep it ahead of time, and enjoy a deliciously satisfying breakfast that’s ready when you are!
The Story
This protein-packed breakfast weapon emerged from 1990s California bodybuilding culture when fitness fanatics realized traditional pancakes were nutritional disasters—American gym rats borrowed Greek yogurt from Mediterranean diets, then bastardized Finnish oat flour traditions to create a muscle-building breakfast that could survive meal prep without turning into cardboard, proving that sometimes cultural fusion happens in Gold's Gym rather than fancy restaurants.
Regional Twist
In Sweden's Gothenburg region, they replace the regular flour with barley flour and fold in lingonberries instead of blueberries, creating a Nordic powerhouse that tastes like healthy dessert.
📝 Ingredients
Shopping List
- 1 unit egg
- 50 g greek yogurt
- 180 ml milk
- 1 scoop protein powder
Pantry Items
Amounts also listed in instructions below
- baking powder (to taste)
- flour (to taste)
👨🍳 Instructions
- 1
In a bowl, combine 1 egg, 50 g of Greek yogurt, 35 g of flour of your choice, 1 scoop of protein powder, 1 teaspoon of baking powder, and 180 ml of milk.
- 2
Mix everything well until you have a homogeneous mixture.
- 3
Choose your preferred flavor: chocolate chips, blueberries with almonds, or banana with walnuts.
- 4
Bake in the oven at 180°C for 30 minutes.
- 5
Let it cool and store for up to 3 days.
💡 Pro Tips
- ✓Mix wet ingredients first, then gradually fold in dry ingredients to prevent protein powder from clumping and creating a chalky texture that ruins mouthfeel.technique
- ✓Let the batter rest for 5-10 minutes before baking so the flour hydrates fully and baking powder activates, creating 25% more rise and fluffier texture.timing5-10 minutes
- ✓Use milk at exactly room temperature (68-72°F) because cold milk will cause the Greek yogurt to seize and create lumps that won't smooth out during mixing.ingredient68-72°F
- ✓Reduce oven temperature to 165°C and extend baking to 35-40 minutes because protein powder denatures at high heat, causing rubbery texture and bitter flavors.equipment165°C, 35-40 minutes
- ✓Add mix-ins during the last 2 minutes of batter resting to prevent berries from bleeding color and nuts from sinking due to density differences.timing2 minutes