why make this recipe
Baked Protein Pancake Bowls are a fun and delicious way to enjoy a breakfast packed with protein. They are perfect for busy mornings when you want something healthy but easy to prepare. These pancake bowls are fluffy, filling, and satisfy your sweet tooth without the guilt. Plus, you can customize them with your favorite toppings!
how to make Baked Protein Pancake Bowls
Ingredients:
- 1 egg
- 50g high-protein yogurt (Greek or skyr)
- 70ml milk (soy, almond, or dairy)
- 35g all-purpose flour (or oat, spelt, buckwheat, or gluten-free)
- 25g protein powder (vanilla or white chocolate recommended)
- 5g sweetener of choice (optional, about 1 tsp)
- 1/2 tsp baking powder
Directions:
- Preheat your oven to 180°C (356°F).
- Use a ramekin or oven-safe glass bowl (650ml capacity).
- Add all ingredients to the bowl: egg, yogurt, milk, flour, protein powder, sweetener, and baking powder.
- Mix well until smooth.
- Add any toppings before baking: berries, chocolate chips, shredded carrot, etc.
- Bake for 20–22 minutes until lightly golden on top.
- Let cool for 5–10 minutes before serving. The center will finish setting as it cools.
- Top with peanut butter, syrup, yogurt, or enjoy as is.
how to serve Baked Protein Pancake Bowls
Serve your pancake bowls warm and fresh from the oven. You can add extra toppings like fresh fruit, nuts, or a drizzle of honey or maple syrup. They are great for breakfast or as a snack!
how to store Baked Protein Pancake Bowls
If you have leftovers, store them in an airtight container in the fridge for up to three days. When you’re ready to eat, gently reheat them in the microwave or enjoy them cold.
tips to make Baked Protein Pancake Bowls
- Make sure to mix the ingredients well to avoid lumps.
- Experiment with different flavors of protein powder to find your favorite.
- You can add spices like cinnamon or vanilla extract for extra flavor.
- Feel free to combine different toppings for fun variations.
variation
Try making a chocolate version by using chocolate protein powder and adding chocolate chips! You can also make a savory version by omitting sweeteners and adding ingredients like spinach and cheese instead.
FAQs
Can I make these pancake bowls without protein powder?
Yes, you can skip the protein powder if you prefer, but the texture may differ. You can add a bit more flour or yogurt to maintain consistency.
Can I use other types of flour?
Absolutely! You can use oats, spelt, buckwheat, or any gluten-free flour you like.
How long can I store the pancake bowls?
You can keep them in the fridge for up to three days. Reheat them in the microwave when you’re ready to enjoy!
Baked Protein Pancake Bowls
Ingredients
Main Ingredients
- 1 piece egg
- 50 g high-protein yogurt (Greek or skyr)
- 70 ml milk (soy, almond, or dairy) Use any type of milk you prefer.
- 35 g all-purpose flour (or oat, spelt, buckwheat, or gluten-free)
- 25 g protein powder (vanilla or white chocolate recommended) Feel free to experiment with flavors.
- 5 g sweetener of choice (optional, about 1 tsp) Adjust according to taste.
- 1/2 tsp baking powder
Instructions
Preparation
- Preheat your oven to 180°C (356°F).
- Use a ramekin or oven-safe glass bowl (650ml capacity).
- Add all ingredients to the bowl: egg, yogurt, milk, flour, protein powder, sweetener, and baking powder.
- Mix well until smooth.
- Add any toppings before baking: berries, chocolate chips, shredded carrot, etc.
Baking
- Bake for 20–22 minutes until lightly golden on top.
- Let cool for 5–10 minutes before serving. The center will finish setting as it cools.
Serving
- Top with peanut butter, syrup, yogurt, or enjoy as is.
- Serve warm with extra toppings like fresh fruit, nuts, or a drizzle of honey or maple syrup.