Protein Berry Banana Pancake Bake (Print View)

Fluffy pancake bake with banana and berries, high-protein, great for breakfast or meal prep.

# Components:

→ Pancake Batter

01 - 1 1/2 cups whole wheat flour
02 - 1 scoop vanilla protein powder (approx. 1 oz)
03 - 2 tablespoons coconut sugar or brown sugar
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt
07 - 1 cup unsweetened almond milk or dairy milk
08 - 2 large eggs
09 - 2 tablespoons melted coconut oil or butter
10 - 1 teaspoon vanilla extract

→ Fruit

11 - 2 medium ripe bananas, sliced
12 - 1 cup mixed berries (blueberries, raspberries, strawberries; fresh or frozen)

→ Topping

13 - 2 tablespoons sliced almonds or chopped pecans (optional)
14 - 1 tablespoon maple syrup (optional, for serving)

# Directions:

01 - Preheat oven to 350°F. Lightly grease a 9x9-inch baking dish with oil or butter.
02 - In a large mixing bowl, whisk together the whole wheat flour, vanilla protein powder, coconut sugar, baking powder, baking soda, and salt until evenly blended.
03 - In a separate bowl, whisk together almond milk, eggs, melted coconut oil, and vanilla extract until the mixture is smooth.
04 - Add the wet ingredients to the bowl with dry ingredients. Stir until just combined; avoid overmixing for a light texture.
05 - Gently fold in sliced bananas and mixed berries using a spatula.
06 - Transfer the batter into the prepared baking dish and smooth the surface. Sprinkle with sliced almonds or chopped pecans if desired.
07 - Bake for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted at the center comes out clean.
08 - Allow to cool for 10 minutes. Slice and serve warm, drizzling with maple syrup if preferred.

# Expert Advice:

01 -
  • Uses everyday pantry ingredients but tastes bakery-fresh
  • Packed with protein perfect for post-workout or busy mornings
  • Great way to use up ripe bananas and whatever berries you have
  • Bakes all at once no standing over a griddle required
  • Keeps well for four days and reheats beautifully
02 -
  • Naturally high in protein and packed with fiber
  • Great for meal prepping breakfast up to four days in advance
  • Easy to make gluten-free with the right flour swap
03 -
  • For the fluffiest result always use fresh baking powder and baking soda Old leaveners mean a flat bake
  • Letting the bananas get really speckled and soft adds the most sweetness and the best melt-in-your-mouth bites
  • Do not skip greasing the baking pan It helps the pancake bake lift out cleanly and gives the sides a lovely golden edge
  • I learned the hard way one rushed morning that mixing frozen berries straight into the batter works better than thawing them Thawed berries can make things too soggy
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