High-Protein Breakfast Pizza Bowl (Printable)

Fluffy baked protein pancake topped with Greek yogurt, peanut butter, and banana for a satisfying high-protein morning bowl.

# Components:

→ 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

# Directions:

01 - Preheat oven to 350°F. Lightly grease a small 6 to 8 inch diameter 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 ingredients. Stir until smooth batter forms.
04 - Pour batter into prepared baking dish and spread evenly across the surface.
05 - Bake for 18 to 20 minutes until pancake base is set and lightly golden. Remove from oven and cool for 5 minutes.
06 - Spread Greek yogurt evenly over cooled pancake base to create frosting layer.
07 - Warm peanut butter in microwave for 10 to 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 while still warm.

# Expert Advice:

01 -
  • It's basically a legitimate excuse to eat something that tastes like peanut butter banana cake for breakfast.
  • The protein pancake base stays fluffy and cake-like, nothing dry or rubbery about it.
  • You can prep the hard part ahead and just top it fresh when you're ready to eat, which changes everything on busy mornings.
02 -
  • Don't skip letting the pancake base cool before frosting it or the yogurt will melt into a puddle and you'll be sad.
  • The difference between oat flour and regular flour is enormous here—I learned this the hard way with a dense, gummy disaster that taught me a valuable lesson about reading recipes carefully.
  • If your peanut butter is cold and stiff, warming it changes everything—it stops fighting you and actually drizzles instead of dragging.
03 -
  • If you don't have oat flour, you can pulse rolled oats in a food processor for 30 seconds and it works almost as well—just know the texture will be slightly less fine.
  • Vanilla protein powder matters more than the brand—whatever one you already like will work fine here because the other flavors cover any weirdness.
  • Make the batter the night before and store it in the fridge—it actually gets smoother overnight and bakes even more evenly.
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