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Baked Protein Pancake Bowl

Baked Protein Pancake Bowl

The Baked Protein Pancake Bowl is a nutritious and delicious breakfast option combining fluffy pancakes enriched with protein powder, rolled oats, and Greek yogurt. Baked in individual bowls for convenience, this recipe offers a hands-off, customizable, and wholesome start to your day, perfect for busy mornings or leisurely weekends.

  • Total Time: 25-28 minutes
  • Yield: 6 servings 1x

Ingredients

Scale

Dry Ingredients

  • 1 scoop protein powder
  • 1 cup rolled oats
  • 1 teaspoon baking powder

Wet Ingredients

  • 2 large eggs
  • 1/2 cup Greek yogurt
  • 1/2 cup milk of choice (dairy or plant-based)
  • 1–2 tablespoons sweetener (honey, maple syrup, or stevia)
  • 1 teaspoon vanilla extract

Optional Mix-ins and Toppings

  • Fresh fruit (e.g., berries, sliced bananas)
  • Nuts (e.g., almonds, walnuts)
  • Chocolate chips or cocoa powder (for chocolate variation)
  • Seeds (e.g., chia, hemp for nut-free version)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and lightly grease a muffin tin or round baking dish to prevent sticking.
  2. Mix the Dry Ingredients: In a large bowl, whisk together protein powder, rolled oats, and baking powder to evenly distribute the leavening agents for a fluffy texture.
  3. Combine Wet Ingredients: In a separate bowl, beat the eggs, then stir in Greek yogurt, milk, sweetener, and vanilla extract until smooth and well blended.
  4. Blend the Batter: Pour the wet ingredients into the dry mixture and gently fold until just combined. Avoid overmixing to maintain lightness. Fold in any optional fresh fruit or chocolate chips at this stage if desired.
  5. Bake: Divide the batter evenly into the prepared baking vessels. Bake for 15-18 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Allow to cool slightly before removing from the pan.
  6. Assemble and Top: Place each baked protein pancake bowl on a plate and add your favorite toppings such as fresh berries, nut butter, seeds, or a drizzle of maple syrup.

Notes

  • Choose a quality protein powder with a flavor and texture you enjoy for best results.
  • Do not overmix the batter; fold ingredients gently to keep pancakes fluffy.
  • Allow the batter to rest for 5 minutes before baking to let the oats absorb moisture for better texture.
  • Use muffin tins to create perfectly portioned and shaped pancake bowls that bake evenly and quickly.
  • Vary toppings with seasonal fruits, nuts, and spreads to keep breakfast exciting and flavorful.
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 15-18 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 pancake bowl
  • Calories: 250
  • Sugar: 6g
  • Sodium: 150mg
  • Fat: 6g
  • Saturated Fat: 2g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 4g
  • Protein: 20g
  • Cholesterol: 90mg

Keywords: baked protein pancake bowl, healthy breakfast, protein pancakes, gluten free breakfast, meal prep breakfast, high protein breakfast