Baked Protein Pancake Bowls
A simple, customizable baked pancake bowl that offers a high-protein breakfast with minimal effort, perfect for meal prep or a lazy weekend brunch.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 1 serving 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: High Protein, Gluten-Free (if using gluten-free flour)
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 180°C (356°F).
- Choose a 650ml ramekin or oven-safe glass bowl. Place it on a baking tray for easier handling.
- Crack the egg into the bowl. Add the yogurt and milk.
- Add the flour, protein powder, sweetener (if using), and baking powder on top.
- Stir everything together until the batter is smooth and lump-free.
- Scatter any pre-bake toppings over the batter — berries, chocolate chips, or shredded carrots work well.
- Bake for 20–22 minutes, until the top is lightly golden and the edges pull slightly from the bowl.
- Let the pancake bowl cool for 5–10 minutes so the center finishes setting.
- Add final toppings like peanut butter, syrup, extra yogurt, or fresh fruit and serve.
Notes
Store in the refrigerator for up to 2-3 days or freeze for up to 1 month. Reheat in the microwave or oven.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 180mg
Find it online: https://www.topchoicerecipes.com/baked-protein-pancake-bowls-2/