Baked Protein Pancake Bowls

ByMadison Rae
Jump to Recipe·Print Recipe
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Why Make This Recipe

Baked Protein Pancake Bowls are a fantastic choice for a healthy breakfast or snack. They are easy to prepare, loaded with protein, and perfect for meal prep. These pancake bowls require no bananas, making them great for those who may not enjoy the taste or texture of bananas in their recipes. With simple ingredients, you can whip up a batch that will keep you full and satisfied throughout your day.

How to Make Baked Protein Pancake Bowls

Ingredients:

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

Directions:

  1. Preheat your oven to 180°C (356°F).
  2. In an oven-safe glass bowl, add each ingredient and mix well.
  3. If you are making multiple bowls for meal prep, make sure to add each ingredient separately to each bowl.
  4. Add toppings of your choice, such as fresh fruit, sugar-free chocolate chips, or shredded carrots, or keep it plain if you prefer.
  5. Bake in the oven for 20-22 minutes.
  6. Remove from the oven and let cool for 5-10 minutes.
  7. Serve with extra yogurt, peanut butter, maple syrup, or butter if desired.

How to Serve Baked Protein Pancake Bowls

You can serve your Baked Protein Pancake Bowls warm with a dollop of yogurt on top. Feel free to add your favorite toppings like fresh berries, nuts, or a drizzle of maple syrup for added flavor. Enjoy them as a hearty breakfast, a quick snack, or even a post-workout meal.

How to Store Baked Protein Pancake Bowls

If you have leftovers or have prepared multiple bowls, allow them to cool completely. Store them in an airtight container in the refrigerator for up to 4-5 days. You can reheat them in the microwave for a quick breakfast or snack later on.

Tips to Make Baked Protein Pancake Bowls

  • For added flavor, consider using flavored protein powder or vanilla yogurt.
  • You can substitute the flour with whole wheat flour or a gluten-free alternative if needed.
  • Experiment with different toppings to keep your pancake bowls exciting!

Variation

Feel free to customize this recipe by adding ingredients like cocoa powder for a chocolatey twist, or mix in some spices like cinnamon or vanilla extract to enhance the flavor. You could also add nuts or seeds for an extra crunch.

FAQs

Can I use a different type of milk?
Yes, you can use any milk of your choice, such as cow’s milk, almond milk, or oat milk.

Can I make these pancakes without protein powder?
Yes, you can leave out the protein powder, but the texture and protein content may vary slightly. You might need to adjust the flour or yogurt slightly to maintain consistency.

How do I prevent the pancake bowls from sticking?
Using an oven-safe glass bowl usually prevents sticking, but you can also lightly grease the bowl with cooking spray or a little oil before adding the batter.

Print
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Baked Protein Pancake Bowls

  • Author: admin
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Diet: High Protein
Print Recipe

Description

Healthy and protein-packed pancake bowls, perfect for breakfast or snacks.

Ingredients

Scale
  • 1 egg
  • 50 g yogurt (vanilla or unflavored)
  • 70 ml milk (soy or almond)
  • 35 g all-purpose flour
  • 25 g protein powder
  • 5 g zero-calorie granulated sweetener (or about 1 tsp)
  • 1/2 tsp baking powder

Instructions

  1. Preheat your oven to 180°C (356°F).
  2. In an oven-safe glass bowl, add each ingredient and mix well.
  3. If making multiple bowls, add each ingredient separately to each bowl.
  4. Add toppings of your choice, such as fresh fruit or sugar-free chocolate chips.
  5. Bake in the oven for 20-22 minutes.
  6. Remove from the oven and let cool for 5-10 minutes.
  7. Serve with extra yogurt, peanut butter, maple syrup, or butter if desired.

Notes

For added flavor, consider using flavored protein powder or vanilla yogurt. Store in the refrigerator for up to 4-5 days.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 250
  • Sugar: 2g
  • Sodium: 100mg
  • Fat: 5g
  • Saturated Fat: 2g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 15g
  • Cholesterol: 186mg

Keywords: protein pancakes, healthy breakfast, meal prep, easy recipe

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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