High-Protein Breakfast Pizza Bowl (Printable)

A nourishing breakfast bowl featuring a baked protein pancake base with creamy Greek yogurt frosting, peanut butter drizzle, and fresh banana slices.

# What You'll 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

# Method:

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, vanilla protein powder, baking powder, cinnamon, and salt until well blended.
03 - Add eggs, almond milk, maple syrup, and vanilla extract to the dry mixture. Stir until a smooth batter forms with no lumps.
04 - Pour batter into prepared baking dish and spread evenly. Bake for 18-20 minutes until set and lightly golden. Remove from oven and cool for 5 minutes.
05 - Spread Greek yogurt evenly over the cooled pancake base to create a frosting layer.
06 - Warm peanut butter in microwave for 10-15 seconds if needed for easier drizzling. Drizzle over the yogurt layer.
07 - Arrange banana slices on top. Drizzle with honey or maple syrup if desired.
08 - Divide into servings and serve immediately.

# Expert Advice:

01 -
  • 25 grams of protein per serving that keeps you full without that heavy, overstuffed feeling.
  • Tastes like a dessert bowl but won't leave you crashed by 10 AM—the balance of carbs, fat, and protein is genuinely satisfying.
  • Ready in 30 minutes flat, which means you can pull this off even on mornings when you're running behind.
  • Flexible enough to prep ahead—bake the base the night before and assemble fresh when hunger hits.
02 -
  • Don't skip the cooling step—I learned this the hard way when I loaded toppings onto a hot pancake and ended up with a yogurt soup situation.
  • Taste your batter before baking—if your protein powder is already sweet, you probably don't need the maple syrup, and it prevents over-sweetening.
  • The peanut butter thickness matters—cold peanut butter won't drizzle, it just plops, so those 10 seconds in the microwave make a real difference in presentation and flavor distribution.
03 -
  • Invest in a small oven-safe bowl instead of a baking dish—the curved bottom helps the pancake cook more evenly, and serving straight from the bowl makes it feel a little more special.
  • Make a batch of three or four pancake bases on Sunday and refrigerate them—you'll have grab-and-top breakfasts ready all week without daily baking.
  • If you're dairy-free, coconut yogurt or cashew cream works beautifully instead of Greek yogurt—you lose a bit of protein but gain something that tastes genuinely creamy.
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