Protein Pancake Bowl

How to Make Protein Pancake Bowl

1. 1

   Step 1: Blend the pancake batter

   Add cottage cheese, eggs, rolled oats, banana, vanilla, baking powder, and salt to a blender or food processor. Blend until mostly smooth with small oat flecks remaining; the batter should be thick but pourable.

   For this step

   • 1 cupLow-fat cottage cheese
   • 2 largeLarge eggs
   • 3/4 cupRolled oats
   • 1 mediumRipe banana
   • 1 tspVanilla extract
   • 1/2 tspBaking powder
   • a pinchSalt
   
2. 2

   Step 2: Rest the batter and preheat

   Let the batter sit 5 minutes to hydrate the oats and thicken. Meanwhile, preheat a nonstick skillet or griddle over medium-low heat so pancakes cook through without burning.
3. 3

   Step 3: Cook pancakes

   Add a little oil to the skillet and wipe with a paper towel to coat. Spoon 2–3 tablespoons of batter per pancake (or ~3-inch rounds), cooking 2–3 minutes per side until golden and cooked through; work in batches, adding more oil as needed.

   For this step

   • 1 tbspNeutral oil (for cooking, e.g., avocado or canola)
   
4. 4

   Step 4: Assemble the bowls

   Divide pancakes between two bowls and top with mixed berries and a tablespoon of almond butter each. Press or swirl the nut butter into the pancakes so each bite has protein and healthy fat for staying power.

   For this step

   • 1/2 cupMixed berries (fresh or thawed)
   • 2 tbspAlmond butter
   
5. 5

   Step 5: Serve or pack to go

   Serve warm or let cool and pack in airtight containers for an easy grab-and-go breakfast; reheat briefly in a toaster or microwave. Leftover pancakes keep 2–3 days refrigerated.
   

1. Add cottage cheese, eggs, rolled oats, banana, vanilla, baking powder, and salt to a blender or food processor. Blend until mostly smooth with small oat flecks remaining; the batter should be thick but pourable.
2. Let the batter sit 5 minutes to hydrate the oats and thicken. Meanwhile, preheat a nonstick skillet or griddle over medium-low heat so pancakes cook through without burning.
3. Add a little oil to the skillet and wipe with a paper towel to coat. Spoon 2–3 tablespoons of batter per pancake (or ~3-inch rounds), cooking 2–3 minutes per side until golden and cooked through; work in batches, adding more oil as needed.
4. Divide pancakes between two bowls and top with mixed berries and a tablespoon of almond butter each. Press or swirl the nut butter into the pancakes so each bite has protein and healthy fat for staying power.
5. Serve warm or let cool and pack in airtight containers for an easy grab-and-go breakfast; reheat briefly in a toaster or microwave. Leftover pancakes keep 2–3 days refrigerated.