Description
These baked protein pancake bowls are warm, nourishing, and spoonable perfect for cozy mornings or meal-prepped weekdays. Packed with protein and customizable to fit your diet.
Ingredients
Units
Scale
- 1/4 cup all-purpose flour (or oat flour/almond flour)
- 1 scoop protein powder (whey, casein, or plant-based)
- 1 tablespoon sweetener of choice (sugar-free, coconut sugar, or maple syrup)
- 1/2 teaspoon baking powder
- 1 egg (or flax/chia egg for vegan)
- 2 tablespoons Greek yogurt (or dairy-free yogurt)
- 1/4 cup milk (soy, almond, or oat milk)
Instructions
- Preheat your oven to 350°F (175°C)
- Grease an oven-safe ramekin or small bowl with a bit of oil or spray
- In a bowl, whisk together the flour, protein powder, sweetener, and baking powder
- Stir in the egg, Greek yogurt, and milk until a smooth, thick batter forms
- Pour into ramekin and smooth out the top with a spoon
- Bake for 20–25 minutes, or until the top is lightly golden and the center is set
- Cool slightly before adding toppings like fruit, nut butter, or yogurt
Notes
Store in an airtight container in the fridge for up to 4 days. Freeze without toppings for up to 1 month. Reheat in microwave (30–45 sec) or toaster oven (5 mins at 300°F).
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg
