High-Protein Breakfast Pizza Bowl (Printable)

Nourishing breakfast bowl with protein pancake base, 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

# 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 the dry mixture. Stir until a smooth batter forms.
04 - Pour batter into prepared dish and spread evenly. Bake for 18-20 minutes until set and lightly golden. Cool for 5 minutes.
05 - Spread Greek yogurt evenly over the cooled pancake base.
06 - Warm peanut butter in microwave for 10-15 seconds if needed, then drizzle over yogurt layer.
07 - Arrange banana slices on top and drizzle with honey or maple syrup if desired.
08 - Serve immediately and enjoy.

# Expert Tips:

01 -
  • It hits that sweet spot between a protein-packed breakfast and an actual treat you'd want to eat.
  • The whole thing comes together in 30 minutes, which means you can make it on a busy weekday without stress.
  • You get to customize every layer, so it never feels boring even when you make it twice in one week.
02 -
  • Don't skip the cooling step after baking—I learned this the hard way when I spread yogurt on a hot base and ended up with a soupy mess that looked nothing like what I'd imagined.
  • The quality of your protein powder genuinely matters more here than in a smoothie, since there's nothing to mask an off flavor, so taste it first if you're trying a new brand.
03 -
  • If you're meal prepping for the week, bake two or three of these bases at once—they keep perfectly in the fridge for up to four days, and assembly takes no time at all.
  • Slightly warming the almond milk before mixing speeds up the batter-making process and creates a more tender final texture, though room temperature milk works fine too.
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