Description
Baked protein pancake bowls are a high-protein, mess-free alternative to traditional pancakes. Perfect for meal prep and busy mornings, these fluffy, oven-baked bowls are customizable and delicious.
Ingredients
- 1 cup rolled oats or oat flour
- 1/2 cup vanilla or unflavored protein powder
- 1 tsp baking powder
- 1/4 tsp salt
- 2 eggs
- 3/4 cup milk (dairy or non-dairy)
- 1/2 cup Greek yogurt or unsweetened applesauce
- 2 tbsp maple syrup or honey
- 1 tsp vanilla extract
- Optional: 1/2 cup fresh or frozen berries, chocolate chips, or a dash of cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease muffin tins or small ramekins.
- In a large bowl, mix the dry ingredients: protein powder, oats/oat flour, baking powder, and salt.
- In another bowl, whisk together the eggs, milk, Greek yogurt or applesauce, maple syrup or honey, and vanilla extract.
- Pour the wet ingredients into the dry and stir until well combined.
- Fold in any optional add-ins such as berries, chocolate chips, or cinnamon.
- Divide the batter evenly among the prepared muffin cups or ramekins.
- Bake for 20–25 minutes, until golden and a toothpick comes out clean.
- Let cool slightly before serving, or cool completely for storage.
Notes
Use certified gluten-free oats and protein powder for a gluten-free option.Substitute flax eggs or mashed banana for an egg-free version.Store in the fridge for up to 5 days or freeze for up to 2 months.Reheat in the microwave for 30–60 seconds or oven for 5–7 minutes at 350°F.Try different variations like chocolate, berry, nut, banana, or savory styles.
Nutrition
- Serving Size: 1 pancake bowl
- Calories: 180
- Sugar: 5g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 55mg
