Go Back

Baked Protein Pancake Bowls

A delicious and nutritious breakfast option, these Baked Protein Pancake Bowls are easy to make and perfect for meal prep. Enjoy fluffy pancakes baked in a single bowl, customizable with a variety of toppings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the pancake bowls
  • 1 piece egg Large egg
  • 50 g yogurt (vanilla or unflavored) For added moisture
  • 70 ml milk Soy or almond milk recommended
  • 35 g flour (all-purpose) Can substitute with gluten-free blend
  • 25 g protein powder Vanilla or flavor of choice
  • 5 g zero-calorie granulated sweetener Or 1 tsp of sweetener of choice
  • 1/2 tsp baking powder For fluffiness
For toppings
  • to taste fresh fruit Such as berries or banana slices
  • to taste sugar-free chocolate chips
  • to taste peanut butter or maple syrup For drizzling

Method
 

Preparation
  1. Preheat your oven to 180°C (356°F).
  2. In an oven-safe glass bowl, combine all the pancake ingredients and mix until smooth.
  3. If meal prepping, divide the mixture into separate bowls and mix each individually.
Baking
  1. Add your desired toppings to each bowl.
  2. Bake in the preheated oven for 20-22 minutes until set and golden.
  3. Remove from the oven and allow to cool for 5-10 minutes before serving.
Serving
  1. Serve warm, topped with extra yogurt, peanut butter, or syrup.

Notes

These pancake bowls can be stored in the fridge for 3-5 days or frozen for up to 2 months. Reheat in the microwave for a quick breakfast.