High-Protein Stacked Pancake Bowl with Greek Yogurt Swirl and Mixed Berries
Prepare a quick, high-protein breakfast by stacking small, thick protein pancakes and layering them with Greek yogurt and fresh berries in a bowl.
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 min
- Yield: 1 serving
- Category: Breakfast
- Method: Stovetop Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup oat flour
- 1 scoop vanilla whey protein powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1/4 cup unsweetened almond milk
- 1/4 cup plain non-fat Greek yogurt
- 1/2 cup mixed fresh berries (blueberries, raspberries)
- 1 teaspoon maple syrup (optional)
Instructions
- Combine the oat flour, protein powder, baking powder, and salt in a small bowl. Whisk dry ingredients together.
- Add the egg and almond milk to the dry ingredients. Mix until just combined; the batter will be thick.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease if necessary.
- Pour small amounts of batter onto the skillet to form 3 or 4 small, thick pancakes. Cook for 2-3 minutes per side until golden brown and cooked through.
- Place the cooked pancakes into a serving bowl, stacking them slightly off-center.
- Top the pancakes with dollops of Greek yogurt.
- Arrange the mixed berries around and over the yogurt and pancakes.
- Drizzle with maple syrup, if using. Serve immediately.
Notes
- For a smoother batter, blend all pancake ingredients in a small blender until smooth.
- If you prefer a sweeter taste, add 1/2 teaspoon of stevia or erythritol to the dry mix instead of maple syrup.
- Use cottage cheese instead of Greek yogurt for a slightly different texture and protein profile.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 18
- Sodium: 250
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 7
- Protein: 38
- Cholesterol: 120