Baked Protein Pancake Bowls

Ever bit into a pancake bowl so fluffy it could float away?

Say hello to Baked Protein Pancake Bowls! These delightful creations are not just your standard pancake; they pack a protein punch and are perfect for breakfast (or any time you need a pick-me-up). With a quick prep time and easy cleanup, they’re the kind of recipe that makes you wonder why didn’t you try them sooner!

Why make this recipe

There are several reasons why you’ll fall head-over-heels for this recipe:

1. Quick and Easy Cleanup: Forget the endless dishes! Everything happens in one bowl, so you can spend more time enjoying and less time scrubbing.
2. Protein-Packed Delight: If you’re looking to fuel up without the guilt, these pancakes give you a hearty dose of protein while still being downright delicious.
3. Family-Friendly Fun: These bowls can turn breakfast into a fun family affair! Let everyone choose their favorite toppings, turning brunch into a colorful masterpiece. Who doesn’t love a mini pancake art session?

Ingredients:

You don’t need fancy stuff — just these basics!

• 1 egg
• 50 g yogurt (vanilla or unflavored)
• 70 ml milk (soy, almond, or whatever floats your boat)
• 35 g flour (all-purpose)
• 25 g protein powder
• 5 g zero-calorie granulated sweetener (or sweetener of your choice)
• 1/2 tsp baking powder

Directions:

Ready to whip these up? Follow these easy-peasy steps:

1. Preheat your oven to 180°C (356°F).
2. In an oven-safe glass bowl, mix all the ingredients until smooth.
3. For meal prep, divide the ingredients into multiple bowls if desired.
4. Add your choice of toppings (fruits, chocolate chips, the works!) for that extra flair.
5. Bake in the oven for 20-22 minutes.
6. Let cool for 5-10 minutes before serving. Top it off with yogurt, peanut butter, or a drizzle of maple syrup. Yum!

How to make Baked Protein Pancake Bowls (Overview)

Making these bowls is a breeze! Just imagine: preheating the oven, mixing everything until it’s perfectly smooth, and then letting your oven work its magic. Pro tip: whisk the batter really well to avoid lumps — unless you’re into unexpected surprises!

Baking your pancake mixture brings a magical fluffiness that pan-frying just can’t compete with. Plus, you can customize each bowl to fit your mood or dietary needs!

How to serve Baked Protein Pancake Bowls

Serving these bowls is where the fun truly happens. Think vibrant fruits like strawberries, blueberries, or even a sprinkle of crunchy nuts for texture. Drizzling a bit of maple syrup or a dollop of yogurt adds that creamy, dreamy finish you’ll crave. The best part? The warm aroma that wafts through your kitchen will have everyone sprinting to the table!

How to store Baked Protein Pancake Bowls

These pancake bowls keep well in the fridge for up to 3 days. If you’re looking to prep ahead, pop them in an airtight container for easy access. Feeling lazy? You can even freeze them for up to a month! Just let them thaw in the fridge overnight and reheat in the microwave for 20-30 seconds. Quick breakfast, achieved!

Tips to make Baked Protein Pancake Bowls

Ready to elevate your pancake game? Here are a few insider tricks:

• Swap the Sweetener: If you’re not into granulated sweeteners, brown sugar or honey work wonders too!
• Texture Check: To get that fluffy texture, make sure you add enough baking powder and whisk until smooth. Lumpy batter is soooo last season.
• Make it Matcha: Feeling adventurous? Add a teaspoon of matcha powder for a lovely green twist that’s full of antioxidants.

Variation

Want to switch things up? No prob! You can easily make these bowls vegan by swapping the egg for a flax egg and using your favorite plant-based yogurt. For a flavor twist, toss in some cocoa powder or pumpkin pie spice for seasonal celebrations. The choices are endless!

FAQs

Can I substitute the flour?
Absolutely! Try oat flour or almond flour for a gluten-free option.

Can I make these ahead of time?
Definitely! Prep and bake them, then simply store in the fridge and reheat.

What can I use instead of protein powder?
You can replace protein powder with more flour, but you might miss out on that extra boost.

📌 Pin this recipe for your next cozy dinner night!

Baked Protein Pancake Bowls

These fluffy baked pancake bowls are protein-packed and customizable, making them a delightful breakfast or snack option for the whole family.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 22 minutes mins

Total Time 32 minutes mins

Servings: 4 servings

Course: Breakfast, Snack

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 piece egg Large egg
• 50 g yogurt (vanilla or unflavored) For added moisture
• 70 ml milk (soy, almond, or your choice) Any milk alternative works
• 35 g flour (all-purpose) Can substitute with oat flour or almond flour
• 25 g protein powder Optional flavor variations can be added
• 5 g zero-calorie granulated sweetener Or sweetener of your choice
• 1/2 tsp baking powder Essential for fluffiness

Method

 

Preparation

1. Preheat your oven to 180°C (356°F).
2. In an oven-safe glass bowl, mix all the ingredients until smooth.
3. For meal prep, divide the ingredients into multiple bowls if desired.
4. Add your choice of toppings (fruits, chocolate chips, etc.) for that extra flair.

Baking

1. Bake in the oven for 20-22 minutes.
2. Let cool for 5-10 minutes before serving.
3. Top it off with yogurt, peanut butter, or a drizzle of maple syrup.

Notes

These pancake bowls keep well in the fridge for up to 3 days. They can also be frozen for up to a month. Reheat in the microwave for 20-30 seconds for a quick breakfast.