Baked Protein Pancake Bowls

Why You’ll Love This Recipe

These Baked Protein Pancake Bowls are a fantastic way to start your day, especially if you need something quick, filling, and packed with protein. The best part? You can easily customize them with toppings of your choice, making them versatile enough to suit your taste buds. They also make for great meal prep, as you can make several bowls in advance and enjoy them throughout the week. With 31 grams of protein per bowl, they’re an ideal choice for those looking to fuel up after a workout or just maintain a balanced diet. Plus, they’re low on carbs and fat, so you won’t feel guilty about enjoying a comforting breakfast. No banana? No problem—this recipe gives you the pancake bowl experience without the hassle!

Ingredients

• 1 egg

• 50 g vanilla or unflavoured yogurt

• 70 ml milk (soy or almond milk works well, but any milk will do)

• 35 g all-purpose flour

• 25 g protein powder (vanilla or white chocolate flavor works well)

• 5 g zero-calorie granulated sweetener or sweetener of choice (about 1 tsp)

• ½ teaspoon baking powder

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 180°C (356°F).

2. In an oven-safe glass bowl, add all the ingredients and mix well.

3. If you’re meal prepping, be sure to add each ingredient separately to each bowl to ensure consistency in calories and volume.

4. Optional: Add your favorite toppings, such as fresh fruit, sugar-free chocolate chips, or shredded carrots, or keep it simple and plain.

5. Bake for 20-22 minutes, or until the pancake bowl is set and slightly golden.

6. Once baked, remove from the oven and let it cool for 5-10 minutes.

7. Serve with extra yogurt, peanut butter, maple syrup, butter, or any other topping you enjoy!

Servings and Timing

• Servings: 1 bowl

• Prep time: 5 minutes

• Cook time: 20 minutes

• Total time: 25 minutes

Variations

• Different Proteins: Feel free to swap in any protein powder you like. Just be sure to adjust the amount of liquid if you're using a different type of protein powder (whey protein, for example, might need slightly less liquid).

• Flour Substitutes: You can try using almond flour or oat flour for a gluten-free version, but keep in mind this might slightly change the texture.

• Toppings: Experiment with different toppings like berries, nut butter, or even a drizzle of chocolate sauce. Fresh fruit, shredded coconut, or a sprinkle of cinnamon also work wonderfully.

• Sweetener Options: If you're not into zero-calorie sweeteners, feel free to swap in honey, maple syrup, or stevia.

Storage/Reheating

These Baked Protein Pancake Bowls are excellent for meal prep and can be stored in the refrigerator for up to 4-5 days. To reheat, simply microwave for 30-60 seconds, or warm them in the oven at 180°C (356°F) for 5-10 minutes. You can also freeze them for longer storage—just make sure to wrap them tightly in plastic wrap or store them in an airtight container. When ready to eat, thaw in the refrigerator overnight and reheat.

FAQs

1. Can I use a different type of protein powder?

Yes, you can! This recipe works well with whey protein, vegan protein, or any other variety. If you use whey protein, reduce the amount of liquid slightly as it tends to absorb more moisture.

2. How many servings does this recipe make?

This recipe is for 1 bowl, but you can multiply the ingredients based on how many servings you'd like to make. Each bowl is equal in calories and volume when prepared individually.

3. What can I use instead of milk?

You can use any kind of milk you prefer—soy, almond, oat, or regular dairy milk all work well in this recipe.

4. Can I add fruit to the batter?

Yes! Feel free to mix in some fresh berries or other fruit into the batter before baking. Just keep in mind it might slightly change the texture of the pancake bowl.

5. Can I use a different flour?

Yes, you can use gluten-free flour or even oat flour if you're avoiding wheat. Just be aware that the texture may change slightly depending on the flour you choose.

6. How long do these pancake bowls last?

They last up to 4-5 days when stored in the refrigerator. If you want to store them for a longer period, freeze them, and they should keep for up to 1 month.

7. Can I use a non-calorie sweetener?

Absolutely! If you prefer a natural sweetener, feel free to use stevia or monk fruit instead of zero-calorie granulated sweeteners.

8. Can I make these without eggs?

You can use an egg substitute such as flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water) for a vegan version of the pancake bowl.

9. Can I make a larger batch?

Yes! Simply multiply the recipe by however many bowls you want to make. Just make sure to mix the ingredients separately for each bowl to ensure even calorie distribution.

10. Can I add chocolate chips?

Definitely! You can add sugar-free chocolate chips or regular chocolate chips if you're not concerned about reducing sugar.

Conclusion

Baked Protein Pancake Bowls are an easy, nutritious, and customizable breakfast option that’s perfect for meal prep or a quick, filling meal. With just a few ingredients, you can enjoy a delicious and protein-packed bowl that will keep you satisfied all morning. Whether you enjoy it as a simple, no-frills breakfast or get creative with toppings, this recipe is versatile and a true breakfast staple!