High-Protein Breakfast Pizza Bowl (Printable)

A baked protein pancake base topped with creamy Greek yogurt, peanut butter drizzle, and fresh bananas for a satisfying morning meal.

# What You 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

# How-To Steps:

01 - Preheat oven to 350°F. Lightly grease a small 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 until evenly distributed.
03 - Add eggs, almond milk, maple syrup, and vanilla extract to the dry mixture. Stir until a smooth, lump-free batter forms.
04 - Pour batter into the prepared dish and spread evenly with a spatula.
05 - Bake for 18-20 minutes until the pancake base is set and lightly golden. Allow to cool for 5 minutes.
06 - Spread Greek yogurt evenly over the cooled pancake base.
07 - Warm peanut butter in a microwave-safe bowl for 10-15 seconds if needed. Drizzle over the yogurt layer.
08 - Arrange banana slices across the surface. Drizzle with honey or maple syrup if desired.
09 - Serve immediately while the yogurt is cool and the base is warm.

# Expert Suggestions:

01 -
  • It tastes indulgent enough to feel like a treat, but the 25 grams of protein means you'll actually stay full until lunch.
  • The whole thing comes together in 30 minutes, which beats waiting in a breakfast line any day.
  • You get that perfect textural contrast—crispy cake base, creamy yogurt frosting, and soft banana slices that somehow work like magic.
02 -
  • If your protein powder is really sweet, skip the maple syrup or use half—I once added both and it tasted more like dessert than breakfast.
  • The yogurt must go on after it cools, or you'll end up with a puddle instead of frosting and the whole visual appeal disappears.
  • Don't skip the banana slicing—I once tried chopped banana and it sank into the yogurt and looked less appetizing than when arranged on top.
03 -
  • If your kitchen runs cold, let eggs sit out for 10 minutes before mixing—they incorporate better and create a fluffier base.
  • A pinch of salt in the yogurt frosting elevates everything, cutting through the sweetness and making the flavors pop without tasting salty.
Go Back