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High Protein Pancake Bowls

These High Protein Pancake Bowls are an easy and delicious meal prep option for busy mornings, packed with protein and customizable to your taste.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 large Eggs Use flax eggs for a vegan alternative.
  • 1 cup Greek Yogurt Non-dairy yogurt can be used.
  • 1 teaspoon Vanilla Extract Pure extract is recommended.
  • 1 cup Fresh Berries Use seasonal berries. Can include strawberries or blueberries.
  • Maple Syrup to taste Maple Syrup Always choose pure maple syrup.
Dry Ingredients
  • 1 cup All-Purpose Flour Gluten-free flour blend can be used.
  • 2 teaspoons Baking Powder Ensure it's fresh.
  • 1/2 cup Nuts Almonds or walnuts are great options.
  • Sweetener to taste Sweetener of choice Start with a tablespoon of honey or maple syrup.

Method
 

Preparation
  1. Preheat your oven to about 350°F if baking; otherwise, preheat your skillet.
  2. In a bowl, whip the eggs until frothy.
  3. Mix in Greek yogurt and vanilla extract.
  4. Add the sweetener gradually, starting with a tablespoon.
  5. In a separate bowl, combine flour, baking powder, and a pinch of salt.
  6. Combine the dry mix with the wet mix until just combined.
  7. Fold in the fresh berries and nuts.
Cooking
  1. Pour about 1/4 cup of batter onto the skillet for each pancake.
  2. Cook until bubbles form on the surface (2-3 minutes), then flip and cook until golden brown.
  3. Serve in a bowl topped with more berries, nuts, and drizzled with maple syrup.
  4. Alternatively, let them cool and store in the fridge for meal prep.

Notes

Use a non-stick skillet to avoid burning. You can freeze pancakes after cooling completely. Customize toppings with peanut butter or chocolate chips.