Fluffy baked protein pancake topped with creamy yogurt frosting, peanut butter drizzle, and fresh banana slices 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
# Directions:
01 - Preheat oven to 350°F. Lightly grease a small ovenproof dish or 2 individual ramekins.
02 - Combine eggs, almond milk, oats, protein powder, mashed banana, baking powder, cinnamon, and salt in a blender. Blend until smooth consistency is achieved.
03 - Pour batter into prepared baking dish. Bake for 18 to 20 minutes until center is set and top is lightly golden. Allow to cool for 5 minutes.
04 - While pancake base bakes, mix Greek yogurt, honey, and vanilla extract in a bowl until smooth.
05 - Spread Greek yogurt frosting over cooled pancake base.
06 - Warm peanut butter for 10 to 15 seconds in microwave, then drizzle over yogurt layer.
07 - Top with sliced banana and sprinkle with chia seeds if desired. Serve immediately.
