Description
These Baked Protein Pancake Bowls are a delicious and nutritious breakfast option, combining the fluffiness of pancakes with a high-protein boost. Made with a mix of flour, protein powder, Greek yogurt, and milk, they are baked to perfection in individual bowls, offering a convenient and satisfying start to the day. Perfect for meal prep, these bowls can be stored and quickly reheated without losing their texture or taste.
Ingredients
Scale
Dry Ingredients
- 1/4 cup all-purpose flour (or spelt, oat, gluten-free, or buckwheat flour)
- 1/4 cup protein powder (e.g., Caramelised White Chocolate Premium Protein from MacroMike)
- 1/2 teaspoon baking powder
- 1 tablespoon sugar-free granulated sweetener (or regular sugar, honey, or maple syrup)
Wet Ingredients
- 1 large egg
- 1/4 cup high-protein vanilla Greek yogurt (e.g., Yopro High Protein Vanilla Greek yogurt)
- 2 tablespoons soy milk (or any preferred milk)
Optional Add-ins
- Fresh berries
- Sugar-free chocolate chips
Instructions
- Preheat the oven: Set your oven to 350°F (180°C) to warm up while you prepare the batter.
- Combine dry ingredients: In a mixing bowl, mix together the flour, protein powder, baking powder, and sweetener until evenly distributed.
- Mix wet ingredients: In a separate bowl, whisk the large egg with the high-protein vanilla Greek yogurt and soy milk until smooth and consistent.
- Combine wet and dry: Pour the wet mixture into the dry ingredients and stir gently until you achieve a smooth batter without lumps.
- Add optional ingredients: If you like, fold in some fresh berries or sugar-free chocolate chips to enhance flavor and texture.
- Bake the pancake bowl: Transfer the batter to an oven-safe bowl or ramekin, then bake in the preheated oven for 20-22 minutes, or until the center is fully set and cooked through.
- Cool and store: Let the baked pancake bowl cool completely at room temperature. Once cooled, refrigerate for up to 3-4 days to keep fresh.
- Reheat and serve: When ready to eat, warm the pancake bowl in the microwave for 40-60 seconds. Top with extra Greek yogurt or sugar-free maple syrup for added flavor.
Notes
- You can substitute the flour with spelt, oat, gluten-free, or buckwheat flour to accommodate dietary preferences.
- Adjust sweeteners according to taste preference, using sugar, honey, or maple syrup if you prefer.
- Add fresh fruit or sugar-free chocolate chips for extra texture and flavor variety.
- Ensure the batter is smooth to avoid dense spots in the pancake bowl.
- Reheat gently to maintain the dish’s fluffy texture without drying it out.
- These pancake bowls are perfect for meal prepping and can be stored refrigerated up to 4 days.
