Baked Protein Pancake Bowls: Fluffy, High-Protein Breakfast (Print Version)
Fluffy, high-protein baked pancake bowls are an easy, satisfying breakfast. Perfect for meal prep, enjoy a nutritious start to your day.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 30 minutes
Servings: 2 Servings
Difficulty: Beginner
Cuisine: American
# Ingredients:
→ Fluffy Protein Pancake Base
01 -
1/2 cup oat flour
02 -
2 scoops vanilla protein powder (approx. 50g)
03 -
1 tsp baking powder
04 -
1/4 tsp baking soda
05 -
Pinch of salt
→ Liquid Gold & Sweetness
06 -
1 large egg
07 -
1/2 cup unsweetened almond milk
08 -
1 tbsp maple syrup
09 -
1 tsp vanilla extract
→ Bowl Boosters & Fresh Finish
10 -
1/2 cup fresh mixed berries
11 -
1/4 cup plain Greek yogurt (0% or 2% fat)
12 -
1 tbsp chopped pecans
13 -
1 tsp chia seeds
14 -
Extra maple syrup, for drizzling (for garnish)
15 -
Pinch of cinnamon, for dusting (for garnish)
# Instructions:
01 -
Preheat your oven to 375°F (190°C). Lightly grease two oven-safe bowls or ramekins with cooking spray. This ensures your Baked Protein Pancake Bowls: Fluffy & High-Protein Breakfast won't stick and will be easy to serve from the dish.
02 -
In a medium bowl, whisk together 1/2 cup oat flour, 2 scoops vanilla protein powder, 1 tsp baking powder, 1/4 tsp baking soda, and a pinch of salt. Ensure there are no large lumps for a smooth pancake base.
03 -
In a separate bowl, whisk 1 large egg, 1/2 cup unsweetened almond milk, 1 tbsp maple syrup, and 1 tsp vanilla extract until well combined. This 'Liquid Gold & Sweetness' mixture will create the perfect consistency for your fluffy pancakes.
04 -
Pour the wet ingredient mixture into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix, as this can lead to tough pancakes. A few small lumps are perfectly fine for these Baked Protein Pancake Bowls.
05 -
Divide the pancake batter evenly between the two prepared oven-safe bowls. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown and set.
06 -
Carefully remove the Baked Protein Pancake Bowls: Fluffy & High-Protein Breakfast from the oven. Top each bowl with 1/2 cup fresh mixed berries, 1/4 cup plain Greek yogurt, 1 tbsp chopped pecans, and 1 tsp chia seeds. Drizzle with extra maple syrup and dust with a pinch of cinnamon before serving warm.
# Notes:
01 -
For an even fluffier texture, let the batter rest for 5-10 minutes before baking. This allows the oat flour to hydrate and the baking powder to activate fully.
02 -
Feel free to customize your 'Bowl Boosters'! Swap mixed berries for sliced banana or peaches, and pecans for walnuts or almonds. Any milk alternative works in place of almond milk.
03 -
Leftover baked pancake bowls can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or oven.
04 -
Make these ahead for easy meal prep! Bake the pancake base, then store. Add fresh toppings just before serving for a quick, high-protein breakfast.
# Tools You'll Need:
01 -
Mixing bowls
02 -
Whisk
03 -
Measuring cups
04 -
Measuring spoons
05 -
Oven-safe ramekins (or small baking dishes)
06 -
Oven
# Nutrition Facts (Per Serving):
Calories: 332 kcal
Total Fat: 9 g
Total Carbohydrate: 35 g
Protein: 30 g