A creative breakfast bowl with protein pancake base, Greek yogurt frosting, peanut butter drizzle, and fresh banana slices.
# What You Need:
→ 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 6-8 inch oven-safe baking dish or bowl.
02 - In a mixing bowl, whisk together oat flour, protein powder, baking powder, cinnamon, and salt.
03 - Add eggs, almond milk, maple syrup, and vanilla extract to dry mixture. Stir until smooth batter forms.
04 - Transfer batter to prepared dish and spread evenly across the bottom.
05 - Bake for 18-20 minutes until set and lightly golden. Remove and cool for 5 minutes.
06 - Spread Greek yogurt evenly over the cooled pancake base.
07 - Warm peanut butter for 10-15 seconds if needed, then drizzle over yogurt layer.
08 - Place banana slices on top and drizzle with honey or maple syrup if desired.
09 - Cut into portions and serve immediately.
