Ingredients
Equipment
Method
- Grease a microwavable bowl with cooking spray. Preheat your oven to 350°F (180°C) if you plan to bake the bowl.
- In a mixing bowl, mash the banana. Add the egg, Greek yogurt, maple syrup (if using), vanilla extract, and salt. Mix well.
- Stir in the oat flour, protein powder, and baking powder. Mix until you have a smooth batter. If the batter is too thick, gradually add 1–2 tablespoons of milk until it reaches your desired consistency.
- Transfer the batter to the prepared bowl. If you like, sprinkle chocolate chips on top.
- Microwave on high for 90 seconds to 2 minutes. If the batter rises too much, pause the microwave and restart in short intervals.
- Alternatively, bake in a preheated oven at 350°F (180°C) for 20–25 minutes, or until the pancake bowl is set.
- Serve warm with your favorite toppings.
Nutrition
Notes
Storage: Keep the pancake bowl in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month. Reheat in the microwave for 30 seconds or enjoy cold.
Dietary Variations: Use gluten-free oat flour or almond flour for a gluten-free option. Swap Greek yogurt for plant-based yogurt and the egg for a flaxseed egg to make it dairy-free and vegan.
No Protein Powder: Replace the protein powder with ¼ cup extra oat flour or any flour of your choice. You may need to add more maple syrup if you prefer a sweeter taste.