Baked Protein Pancake Bowls
These baked protein pancake bowls are a high-protein, customizable, and meal-prep-friendly breakfast option. No banana required—just mix, bake, and enjoy fluffy, filling bowls perfect for busy mornings.
Equipment
- Mixing Bowl
- Whisk
- Oven-Safe Glass Bowls
- Oven
Ingredients
- 1 egg
- 50 g yogurt vanilla or unflavored
- 70 ml milk soy, almond, or preferred type
- 35 g all-purpose flour
- 25 g protein powder any type
- 5 g zero-calorie granulated sweetener or 1 tsp alternative sweetener
- ½ tsp baking powder
- optional toppings fruits, nuts, cinnamon, or chocolate chips
Instructions
- Preheat oven to 180°C (356°F).
- In an oven-safe bowl, whisk egg, yogurt, and milk together.
- In another bowl, mix flour, protein powder, sweetener, and baking powder.
- Combine dry ingredients with wet mixture to form a smooth batter. Add more milk if needed.
- Fold in optional mix-ins such as fruits or chocolate chips.
- Pour batter into 3–4 small oven-safe bowls, leaving room for rising.
- Top with desired toppings like nuts or cinnamon.
- Bake for 20–22 minutes, until golden and a toothpick comes out clean.
- Cool slightly before serving. Enjoy warm or save for meal prep.
Notes
Can be stored in the fridge for 3–4 days or frozen for longer storage. Reheat in microwave or oven before serving.