Fluffy protein pancake base topped with creamy Greek yogurt, peanut butter drizzle, and fresh banana for a nourishing high-protein breakfast.
# Ingredients:
→ 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 6 to 8 inch oven-safe baking dish or bowl.
02 - In a mixing bowl, whisk together oat flour, protein powder, baking powder, cinnamon, and salt until evenly distributed.
03 - Add eggs, almond milk, maple syrup, and vanilla extract to dry ingredients. Stir until a smooth batter forms without lumps.
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 cooled pancake base to create a frosting layer.
06 - Warm peanut butter in microwave for 10 to 15 seconds if needed, then drizzle over yogurt layer.
07 - Arrange banana slices on top of the peanut butter layer. Drizzle with honey or maple syrup if desired.
08 - Serve immediately while still warm and enjoy.
