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Baked Protein Pancake Bowls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 57 reviews
  • Author: Kimberly
  • Prep Time: 8 minutes
  • Cook Time: 22 minutes
  • Total Time: 30 minutes
  • Yield: 1 serving
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Description

This Baked Protein Pancake Bowl is a nutritious and delicious single-serving breakfast option packed with protein. Made with a combination of flour, protein powder, and Greek yogurt, it offers a healthier twist on traditional pancakes by baking instead of frying. Perfect for a quick, convenient meal that can be prepared in advance and enjoyed throughout the week.

Ingredients

Dry Ingredients

  • 1/4 cup all-purpose flour (or spelt, oat, gluten-free, or buckwheat flour)
  • 1/4 cup protein powder (e.g., Caramelised White Chocolate Premium Protein from MacroMike)
  • 1/2 teaspoon baking powder
  • 1 tablespoon sugar-free granulated sweetener (or regular sugar, honey, or maple syrup)

Wet Ingredients

  • 1 large egg
  • 1/4 cup high-protein vanilla Greek yogurt (e.g., Yopro High Protein Vanilla Greek yogurt)
  • 2 tablespoons soy milk (or any preferred milk)

Optional Add-ins

  • Fresh berries or sugar-free chocolate chips

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (180°C) to ensure it is at the right temperature for baking the pancake bowl evenly.
  2. Combine dry ingredients: In a mixing bowl, whisk together the flour, protein powder, baking powder, and sweetener until fully combined and no lumps remain.
  3. Mix wet ingredients: In a separate bowl, beat the egg then add the high-protein vanilla Greek yogurt and soy milk, mixing until smooth and uniform.
  4. Combine wet and dry: Pour the wet ingredients into the dry ingredients bowl and stir gently until a smooth batter forms. Avoid overmixing to keep the texture light.
  5. Add optional mix-ins: If desired, fold in fresh berries or sugar-free chocolate chips to add flavor and texture variety to your pancake bowl.
  6. Bake the batter: Transfer the batter into an oven-safe bowl or ramekin. Place it in the oven and bake for 20 to 22 minutes or until the center is set and a toothpick inserted comes out clean.
  7. Cool and store: Allow the baked pancake bowl to cool completely on a wire rack before refrigerating. Store it covered in the fridge for up to 3 to 4 days.
  8. Reheat and serve: Reheat your pancake bowl in the microwave for 40 to 60 seconds until warm. Top with additional Greek yogurt or sugar-free maple syrup before serving.

Notes

  • You can substitute the flour with spelt, oat, gluten-free, or buckwheat flour for dietary preference or allergy needs.
  • If you don’t have sugar-free sweetener, regular sugar, honey, or maple syrup works fine.
  • Be gentle when mixing wet and dry ingredients to avoid tough pancakes.
  • Adding berries or chocolate chips is optional but adds delightful flavor and nutrition.
  • This recipe makes one serving but can be easily multiplied to prepare more bowls.
  • Stored properly in the refrigerator, the baked pancake bowl maintains freshness for 3-4 days.

Find it online: https://slsrecipes.com/baked-protein-pancake-bowls-recipe/