High-Protein Gluten-Free Pancake Bowl
A warm and filling pancake bowl, loaded with protein and a hint of sweetness from banana, perfect for breakfast or brunch.
Ingredients
Dry Ingredients
- 1 cup gluten-free oats
- 1 scoop protein powder
- 1 teaspoon baking powder
- 1 pinch salt
Wet Ingredients
- 1 medium banana, mashed Use ripe bananas for natural sweetness.
- 2 large eggs Can substitute with flax eggs if needed.
- 1/2 cup milk or dairy-free alternative Adjust the milk amount to get your desired batter consistency.
Toppings
- to taste toppings of choice (e.g., fruits, nuts, maple syrup) Fresh berries, sliced bananas, or a sprinkle of nuts make delicious additions.
Instructions
Preparation
- In a bowl, mix the gluten-free oats, protein powder, baking powder, and salt.
- In another bowl, combine the mashed banana, eggs, and milk.
- Combine the wet and dry ingredients, stirring until smooth.
Cooking
- Heat a skillet over medium heat and pour in the batter to form pancakes.
- Cook until bubbles form, then flip and cook until golden brown.
Serving
- Serve the pancake bowl topped with your choice of fruits, nuts, and syrup.
Notes
These pancake bowls are best enjoyed warm; can be stored in the fridge for up to 3 days or frozen for up to 2 months.