PROTEIN PANCAKE BOWLS WITH RED FRUITS

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 🥞 PROTEIN PANCAKE BOWLS WITH RED FRUITS


Fluffy protein pancake bowls topped with fresh red fruits. A healthy, delicious, and easy breakfast packed with protein and natural sweetness.


Protein Pancake Bowls with Red Fruits are a wholesome twist on classic pancakes - fluffy, bite-sized stacks served in a bowl and topped with creamy yogurt, fresh berries, and crunchy extras. They're quick to prepare, high in protein, and naturally sweetened with banana and ripe fruits. Perfect for breakfast, brunch, or even a post-workout meal, this recipe balances flavor and nutrition in one colorful bowl. The combination of warm pancakes, refreshing yogurt, and juicy red fruits creates a satisfying contrast that feels indulgent while staying healthy.


📝 Recipe Details

  • Servings: 2 bowls
  • Preparation time: 5 minutes (blending + chopping fruit)
  • Baking time: 10-12 minutes (small pancakes cook quickly in batches)
  • Total time: ~15 minutes


Ingredients (2 servings)

For the pancakes:

  • 1 cup (100g) rolled oats (or oat flour)
  • 1 scoop (25-30g) vanilla protein powder (whey, casein, or plant-ba:
  • 1 tsp baking powder
  • 1 tsp cinnamon (optional)
  • Pinch of salt
  • 1 medium ripe banana (or 1 large egg for lower carbs)
  • ¾ cup (180ml) milk of choice (dairy or plant-based)
  • 1 tsp vanilla extract
  • Cooking spray or a little coconut oil for the pan


For the toppings:

  • 1 cup mixed red fruits (e.g., strawberries, raspberries, cherries, red currants) .
  • ½ cup Greek yogurt or skyr (high protein)
  • 1 tbsp nut butter or almond butter (optional, for healthy fats)
  • 1 tsp honey, maple syrup, or sugar-free syrup (optional, for sweetness)
  • A sprinkle of granola, chia seeds, or crushed nuts (optional, for crunch)


Instructions 

1. Blend the batter

  • In a blender, combine oats, protein powder, baking powder, cinnamon, and salt.
  • Add the banana, milk, and vanilla extract.
  • Blend until smooth and creamy (thicker than regular pancake batter, but still pourable).

2. Cook the pancakes

  • Heat a non-stick pan over medium heat and lightly grease with spray/oil.
  • Pour small circles of batter (like mini pancakes).
  • Cook 2-3 minutes per side until golden and fluffy.

3. Assemble the bowls

  • Divide the pancakes into two bowls.
  • Top with spoonfuls of Greek yogurt.
  • Add a generous handful of red fruits.
  • Drizzle with nut butter or syrup.
  • Sprinkle with granola, chia seeds, V its if you want extra crunch.


🔥Tips & Variations

  • Use chocolate protein powder for a chocolate-berry combo.
  • Add cocoa nibs or dark chocolate chips to the batter for extra indulgence.
  • If you prefer softer bowls, tear pancakes into bite-sized pieces before topping.
  • Meal prep: Make pancakes ahead and store in fridge (3 days) or freezer (1 month).


🍓Approximate Nutrition 

(per serving, including toppings)

(values will vary depending on protein powder, milk, and toppings chosen)

  • Calories: ~380-420 kcal
  • Protein: ~28-32 g
  • Carbohydrates: ~45-50 g
  • of which fiber: ~7 g
  • of which sugars (natural from fruits/banana): ~16 g
  • Fat: ~8-10 g
  • Calcium: ~15% DV
  • Iron: ~15% DV

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