High-Protein Breakfast Pizza Bowl (Printable)

Baked protein pancake base topped with Greek yogurt frosting, peanut butter drizzle, and fresh banana for a satisfying morning meal.

# What You'll Need:

→ Protein Pancake Base

01 - 2 large eggs
02 - 1/2 cup unsweetened almond milk
03 - 1/2 cup rolled oats
04 - 1 scoop vanilla protein powder
05 - 1/2 medium banana, mashed
06 - 1/2 teaspoon baking powder
07 - 1/2 teaspoon cinnamon
08 - Pinch of salt

→ Greek Yogurt Frosting

09 - 1/2 cup plain Greek yogurt
10 - 1 teaspoon honey or maple syrup
11 - 1/2 teaspoon vanilla extract

→ Toppings

12 - 1 tablespoon natural peanut butter
13 - 1/2 medium banana, sliced
14 - 1 teaspoon chia seeds

# Method:

01 - Preheat oven to 350°F. Lightly grease a small ovenproof dish or 2 individual ramekins.
02 - In a blender, combine eggs, almond milk, oats, protein powder, mashed banana, baking powder, cinnamon, and salt. Blend until smooth.
03 - Pour batter into prepared baking dish. Bake for 18 to 20 minutes, or until center is set and top is lightly golden. Cool for 5 minutes.
04 - While pancake base bakes, whisk together Greek yogurt, honey, and vanilla extract in a bowl until smooth and well combined.
05 - Spread Greek yogurt frosting evenly over the cooled pancake base.
06 - Warm peanut butter for 10 to 15 seconds in microwave until slightly fluid. Drizzle over yogurt layer in even patterns.
07 - Top with sliced banana and sprinkle with chia seeds if desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes like a peanut butter banana sundae but delivers 22 grams of protein to keep you satisfied until lunch.
  • No standing at the stove flipping pancakes, just pop it in the oven and attend to your morning chaos.
  • The whole thing comes together in 30 minutes, including bake time, which is honestly faster than ordering breakfast.
02 -
  • Don't skip blending the oats, I learned this the hard way and ended up with a gritty texture that no amount of frosting could save.
  • The pancake base won't puff up dramatically like regular pancakes, it's supposed to be denser and more cake-like, which is actually what makes it satisfying.
  • If your kitchen is cold, let the base cool for a full five minutes before frosting or the yogurt will slide right off.
03 -
  • If you're making two servings and your oven runs hot, start checking at 16 minutes because overbaking makes it dry and defeats the whole purpose.
  • The secret to making the frosting taste genuinely frosting-like instead of healthy is using a bit more honey than seems reasonable and making sure your vanilla extract is good quality.
  • Slice your banana at the very last second before eating, this prevents browning and keeps it crisp against the soft pancake base.
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