High-Protein Breakfast Pizza Bowl (Printable Version)

A baked protein pancake base topped with Greek yogurt frosting, peanut butter drizzle, and banana slices for a satisfying high-protein morning.

# Ingredient List:

→ 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, optional
09 - 1/2 teaspoon vanilla extract

→ Toppings

10 - 3/4 cup Greek yogurt, plain or vanilla
11 - 1 tablespoon natural peanut butter
12 - 1 medium banana, sliced
13 - 1 teaspoon honey or maple syrup, optional

# Directions:

01 - Preheat oven to 350°F. Lightly grease a 6 to 8 inch oven-safe baking dish or bowl.
02 - In a mixing bowl, whisk together oat flour, vanilla protein powder, baking powder, cinnamon, and salt until combined.
03 - Add eggs, almond milk, maple syrup if using, and vanilla extract to the dry mixture. Stir until a smooth batter forms.
04 - Pour batter into prepared dish and spread evenly. Bake for 18 to 20 minutes until set and lightly golden. Remove and cool for 5 minutes.
05 - Spread Greek yogurt evenly over the cooled pancake base.
06 - Warm peanut butter for 10 to 15 seconds in microwave if needed. Drizzle over yogurt layer.
07 - Arrange banana slices on top. Drizzle with honey or maple syrup if desired.
08 - Divide between serving bowls and serve immediately.

# Expert Advice:

01 -
  • It tastes indulgent enough to feel like dessert for breakfast, but the 25 grams of protein per serving keeps you satisfied until lunch.
  • You can prep the pancake base the night before and assemble in under five minutes, which is a lifesaver on rushed mornings.
02 -
  • Don't skip cooling the pancake base—if you frost it while hot, the yogurt will turn into a runny mess and you'll regret it.
  • The peanut butter drizzle is the secret weapon; cold peanut butter just sits in clumps, but warming it makes it flow and coat beautifully.
03 -
  • Use a small ice cream scoop to portion Greek yogurt evenly—it saves time and creates a restaurant-quality presentation.
  • If your oat flour is coarse, run it through a food processor briefly to make it finer; this creates a more delicate crumb structure.
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