Description
These Meal Prep Protein Pancake Bowls for the Week are fluffy, flavorful, and designed to fuel your mornings. Make them ahead for grab-and-go high protein breakfasts!
Ingredients
2 cups rolled oats
2 ripe bananas
4 eggs
2 scoops vanilla protein powder
1 tsp baking powder
1 tsp cinnamon
½ cup almond milk
Greek yogurt (for topping)
Mixed berries (for topping)
Nut butter drizzle (optional)
Instructions
1. Blend oats, banana, eggs, protein powder, baking powder, cinnamon, and almond milk until smooth.
2. Heat skillet and cook pancakes 2–3 minutes per side.
3. Cool and stack in meal prep containers (4–5 servings).
4. When ready to eat, reheat pancakes and add toppings.
5. Store in fridge up to 5 days or freeze with parchment between pancakes.
6. Top each bowl fresh before eating for best texture.
7. Customize with toppings like sliced banana, peanut butter, or crushed walnuts.
8. Enjoy your sweet, protein-packed breakfast all week long!
Notes
Use parchment paper between pancakes to prevent sticking.
Add honey or maple syrup on serving day if desired.
Reheat gently to preserve moisture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 8g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 140mg