Description

Maple Protein Pancake Bowls offer a hearty, nutritious, and protein-packed breakfast or snack option. Made with oat flour, vanilla protein powder, and flavored with a touch of cinnamon and maple syrup, these pancakes are fluffy and delicious. Topped with nut butter, fresh fruit, and optional yogurt or granola, this recipe is customizable and perfect for a quick, healthy start to your day or a satisfying snack.

Ingredients

Scale

For the Pancakes

1 cup (90g) oat flour (or rolled oats blended into flour)
1 scoop (30g) vanilla protein powder
1 tsp baking powder
¼ tsp salt
1 tsp cinnamon (optional)
1 large egg (or flax egg for vegan)
¾ cup (180ml) milk (dairy or plant-based)
1 tsp vanilla extract
1–2 tsp maple syrup (for light sweetness)

Optional Add-ins

2 tbsp chia seeds or flaxseeds
¼ cup blueberries, chocolate chips, or chopped nuts

Toppings

2–3 tsp natural peanut or almond butter
Fresh fruit (banana, berries, apple slices)
Extra drizzle of maple syrup
Greek yogurt or plant-based yogurt (optional)
Nuts, seeds, or granola for crunch

Cook Mode Prevent your screen from going dark

Instructions

Make the Batter: In a bowl, whisk together oat flour, protein powder, baking powder, salt, and cinnamon. In a separate bowl, mix the egg, milk, vanilla extract, and maple syrup. Combine the wet and dry ingredients and stir until smooth. If using, fold in any optional add-ins like chia seeds or blueberries.
Cook the Pancakes: Heat a non-stick skillet over medium heat and lightly grease it with oil or cooking spray. Pour about ¼ cup of batter per pancake onto the skillet. Cook each pancake for 2–3 minutes per side, until bubbles form on the surface and the edges are set. Stack the pancakes in a bowl as they finish cooking.
Assemble the Pancake Bowl: Place 2–3 pancakes into a bowl. Top with your choice of nut butter, fresh fruit, yogurt if desired, and any seeds or granola for added texture. Finally, drizzle lightly with maple syrup for extra sweetness.

Notes

Extra Protein: Stir Greek yogurt or cottage cheese into your toppings for a protein boost.
Vegan Option: Use flax egg, plant-based milk, and vegan protein powder to make the recipe fully vegan.
Flavor Boost: Add ½ tsp pumpkin spice or cocoa powder to the batter to change up the flavor.
Meal Prep: Make pancakes ahead of time, store them in the refrigerator, and reheat in the toaster or microwave when ready to eat.