Pancake Protein Bowl

Cooked pancake in a small glass ramekin topped with yogurt, blueberries and strawberries. Fruit scattered on benchtop.

Fluffy, high-protein pancake batter cooked right in the bowl — no flipping required! Topped with Greek yogurt and berries for a warm, nourishing breakfast that’s ready in minutes.

Prep Time 4

Cook Time 1

Total Time 5

Serving Size servings

Ingredients

2 Tablespoons oat flour
2 Tablespoon Vanilla protein powder
¼ teaspoon baking powder
½ teaspoon stevia
1 pinch cinnamon + salt

1 egg
2 Tablespoons milk
¼ cup blueberries

Toppings

¼ cup Greek Yogurt
¼ cup berries

Instructions

In a microwave-safe bowl, whisk together dry ingredients (or use the mix).
Add egg, yogurt, and milk. Stir until combined — the batter should be thick but pourable.
Fold in blueberries.
Microwave for 1–1½ minutes, until set and fluffy.
Let cool slightly, then top with yogurt, berries, and a drizzle of syrup or nut butter. Enjoy warm with a spoon!

Notes

Make It With the Mix: Use ¼ cup of the Fuller Bowl Protein Pancake Mix as your dry base to skip measuring.
Protein Powder Swap: Any vanilla or unflavored protein works — adjust milk if your mix is thicker.
Berry Boost: Frozen blueberries work perfectly — just fold them in straight from the freezer.
Dairy-Free: Use almond or coconut yogurt on top, and your preferred plant milk.
Don’t overmix the batter — a few small lumps keep it fluffy.
Microwave uncovered for 1–1½ minutes; it’s done when the center springs back lightly.
Prep multiple bowls at once, cover, and refrigerate. Reheat in 20–30 seconds for meal prep magic.
Top just before serving so the yogurt stays cool and creamy.
Flavour Fun: Try adding lemon zest or a few dark chocolate chips for a twist.

Nutrition