Save to Pinterest A hearty, protein-packed breakfast casserole featuring fluffy pancakes, ripe bananas, and juicy berries — perfect for meal prep or a weekend brunch.
I created this pancake bake to make busy mornings easier and healthier. It's been a staple at my house for brunches when we want something filling but quick to prepare.
Ingredients
- Pancake Batter: 1½ cups (180 g) whole wheat flour, 1 scoop (30 g) vanilla protein powder, 2 tbsp (25 g) coconut sugar or brown sugar, 2 tsp baking powder, ½ tsp baking soda, ¼ tsp salt, 1 cup (240 ml) unsweetened almond milk (or dairy milk), 2 large eggs, 2 tbsp (30 ml) melted coconut oil (or butter), 1 tsp vanilla extract
- Fruit: 2 medium ripe bananas (sliced), 1 cup (150 g) mixed berries (fresh or frozen: blueberries, raspberries, strawberries)
- Topping: 2 tbsp (20 g) sliced almonds or chopped pecans (optional), 1 tbsp (15 ml) maple syrup (optional, for serving)
Instructions
- Prepare oven and pan:
- Preheat oven to 350°F (175°C). Grease a 9x9-inch (23x23 cm) baking dish.
- Dry ingredients:
- In a large bowl, whisk together flour, protein powder, sugar, baking powder, baking soda, and salt.
- Wet ingredients:
- In a separate bowl, whisk almond milk, eggs, melted coconut oil, and vanilla extract until smooth.
- Combine batter:
- Add wet ingredients to dry ingredients and stir together until just combined (do not overmix).
- Add fruit:
- Gently fold in banana slices and mixed berries.
- Bake:
- Pour the batter into the prepared baking dish and smooth the top. Sprinkle with sliced almonds or pecans if using.
- Finishing:
- Bake for 30–35 minutes until golden brown and a toothpick comes out clean. Cool for 10 minutes before slicing. Serve warm with maple syrup if desired.
Save to Pinterest This bake is always a hit with my family. It brings everyone to the table with its inviting aroma and colorful, nourishing ingredients.
Required Tools
Mixing bowls, whisk, 9x9-inch (23x23 cm) baking dish, and spatula are all you need for this easy breakfast bake.
Allergen Information
Contains eggs, tree nuts (if using almonds or pecans), wheat (unless using gluten-free flour), and dairy (if using dairy milk or butter). Always check your protein powder and milk labels for allergens.
Nutritional Information
Each serving delivers 230 calories, 6 g total fat, 32 g carbohydrates, and 11 g protein, making it a satisfying, balanced breakfast.
Save to Pinterest Savor each slice warm with a drizzle of maple syrup. This protein berry banana pancake bake is sure to make mornings memorable.
Common Recipe Questions
- → Can I use gluten-free flour?
Yes, substitute gluten-free flour for whole wheat to make this bake suitable for gluten-sensitive diets.
- → Is fresh or frozen fruit better?
Both fresh and frozen berries work well; frozen may add a bit more moisture to the final bake.
- → How do I increase the protein content?
Replace some flour with additional protein powder in equal amounts to boost protein per serving.
- → Can I store leftovers?
Yes, refrigerate leftovers up to 4 days. Reheat before serving for best texture and flavor.
- → What nuts can I use for topping?
Sliced almonds or chopped pecans add crunch, but you can omit or substitute with other preferred nuts.
- → Can I swap berries for other fruits?
Diced apples or peaches can replace berries for a flavorful variation on the classic bake.