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Baked Protein Pancake Bowls

Fluffy Baked Protein Pancake Bowls for a Quick Breakfast Delight

Enjoy these Baked Protein Pancake Bowls, packed with protein and perfect for a quick breakfast.
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Prep Time 5 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 37 minutes
Servings: 1 bowl
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter Ingredients
  • 1 large Egg Flax eggs may be used for a vegan alternative.
  • 1/2 cup Yogurt (vanilla or unflavored) High-protein Greek yogurt recommended.
  • 1/4 cup Milk (soy or almond) Any milk or plant-based milk can work.
  • 1/2 cup All-purpose Flour Substitutes include spelt flour, oat flour, or gluten-free flour.
  • 1 scoop Protein Powder (vanilla or white chocolate) Replace with equal amounts of flour if desired.
  • 1 tbsp Sugar-Free Granulated Sweetener Regular sugar, honey, or maple syrup can also be used.
  • 1 tbsp Baking Powder

Equipment

  • Oven-safe glass bowls
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (356°F).
  2. In a glass bowl, combine the egg, yogurt, milk, flour, protein powder, sweetener, and baking powder. Whisk until smooth.
  3. Divide the batter among multiple bowls for meal prep, leaving room for rising.
  4. Add desired toppings like fresh fruit or nuts.
  5. Bake for 20-22 minutes until puffed and golden.
  6. Let cool for 5-10 minutes before serving.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 31gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 180mgSodium: 150mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 500IUCalcium: 150mgIron: 1mg

Notes

Store in an airtight container for up to 5 days or freeze for 1 month. Reheat in the microwave for 60-90 seconds until warm.

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