Protein pancakes were invented in 1970s bodybuilding gyms when athletes mixed whey powder into regular batter for muscle recovery.
On the Go Protein Pancake Bowls
Kickstart your day with our scrumptious protein pancake bowls, designed for busy mornings! Packed with fluffy pancake goodness, creamy Greek yogurt, and a sprinkle of fresh fruit, these bowls are not just a treat for your taste buds but also a powerhouse of nutrition. Whip them up in no time and fuel your adventures ahead!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- Toppings of choice (I did chocolate chip, blueberry almond, banana nut)optional
🥛Dairy & Eggs(3)
- 1 egg
- 80-100 ml milk (I used unswt almond milk) (2.7-3.38 fl oz)
- 50 g yogurt unflavoured (or vanilla) (1.76 oz)optionalcan use vanilla yogurt
🫙Pantry Staples(4)
- 1 tsp baking powder (5 ml)
- 35 g flour of choice (all purpose flour works best) (0.28 cup)
- 1 scoop of @dymatize ISO100 Gourmet Vanilla
- 1 tbsp of honey, agave or maple syrup (15 ml)optional
👨🍳 Instructions
- 1
Mix the egg, yogurt, milk, flour, protein powder, sweetener, and baking powder until smooth.
- 2
Pour the mixture into containers and add your choice of toppings.
- 3
Bake at 350°F for 30 minutes.
💡 Pro Tips
- ✓Whisk protein powder with a small amount of liquid first to create a slurry before adding remaining wet ingredients - this prevents clumping that occurs when protein denatures too quickly upon contact with liquid.technique
- ✓Use Greek yogurt at room temperature (68-72°F) for optimal mixing because cold yogurt creates lumps and doesn't incorporate smoothly with protein powder.ingredient68-72°F
- ✓Fill containers only 2/3 full because protein powder causes more rise than regular flour due to increased gas retention from additional amino acids during baking.technique2/3 capacity
- ✓Check doneness at 25 minutes instead of the full 30 because protein-enriched batters set faster and can become rubbery if overbaked due to protein coagulation.timing25 minutes
- ✓Add toppings in the final 10 minutes of baking to prevent burning while allowing flavors to meld - fruits release moisture that can make the surface soggy if added too early.timingFinal 10 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Protein pancakes were invented in 1970s bodybuilding gyms when athletes mixed whey powder into regular batter for muscle recovery.
On the Go Protein Pancake Bowls
Kickstart your day with our scrumptious protein pancake bowls, designed for busy mornings! Packed with fluffy pancake goodness, creamy Greek yogurt, and a sprinkle of fresh fruit, these bowls are not just a treat for your taste buds but also a powerhouse of nutrition. Whip them up in no time and fuel your adventures ahead!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- Toppings of choice (I did chocolate chip, blueberry almond, banana nut)optional
🥛Dairy & Eggs(3)
- 1 egg
- 80-100 ml milk (I used unswt almond milk) (2.7-3.38 fl oz)
- 50 g yogurt unflavoured (or vanilla) (1.76 oz)optionalcan use vanilla yogurt
🫙Pantry Staples(4)
- 1 tsp baking powder (5 ml)
- 35 g flour of choice (all purpose flour works best) (0.28 cup)
- 1 scoop of @dymatize ISO100 Gourmet Vanilla
- 1 tbsp of honey, agave or maple syrup (15 ml)optional
👨🍳 Instructions
- 1
Mix the egg, yogurt, milk, flour, protein powder, sweetener, and baking powder until smooth.
- 2
Pour the mixture into containers and add your choice of toppings.
- 3
Bake at 350°F for 30 minutes.
💡 Pro Tips
- ✓Whisk protein powder with a small amount of liquid first to create a slurry before adding remaining wet ingredients - this prevents clumping that occurs when protein denatures too quickly upon contact with liquid.technique
- ✓Use Greek yogurt at room temperature (68-72°F) for optimal mixing because cold yogurt creates lumps and doesn't incorporate smoothly with protein powder.ingredient68-72°F
- ✓Fill containers only 2/3 full because protein powder causes more rise than regular flour due to increased gas retention from additional amino acids during baking.technique2/3 capacity
- ✓Check doneness at 25 minutes instead of the full 30 because protein-enriched batters set faster and can become rubbery if overbaked due to protein coagulation.timing25 minutes
- ✓Add toppings in the final 10 minutes of baking to prevent burning while allowing flavors to meld - fruits release moisture that can make the surface soggy if added too early.timingFinal 10 minutes