Description
These Baked Protein Pancake Bowls are a wholesome twist on traditional pancakes, baked in individual portions for a grab-and-go breakfast. They’re light, fluffy, and packed with protein to keep you energized all morning—no flipping required!
Ingredients
Units
Scale
- 1 cup rolled oats (or oat flour)
- 1 ripe banana
- 2 eggs
- 1/2 cup Greek yogurt or cottage cheese
- 1/4 cup milk of choice (dairy or plant-based)
- 1 scoop vanilla protein powder (optional but adds boost)
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: blueberries, chocolate chips, or chopped nuts for topping
Instructions
- Preheat Oven:
- Preheat to 350°F (175°C). Lightly grease or line 2–4 ramekins or oven-safe bowls.
- Blend Batter:
- In a blender, combine oats, banana, eggs, yogurt, milk, protein powder, baking powder, cinnamon, vanilla, and salt. Blend until smooth.
- Pour & Bake:
- Pour batter into ramekins, filling ¾ of the way. Add toppings if desired.
- Bake for 20–25 minutes or until golden and set in the center.
- Cool & Serve:
- Let cool slightly. Serve warm or store in the fridge for meal prep.
Notes
- Make them ahead and reheat in the microwave or oven.
- Customize with seasonal fruit or your favorite add-ins.
- Use a plant-based protein powder and non-dairy yogurt for a dairy-free option.
Nutrition
- Calories: 250 kcal
- Sugar: 7g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 105mg
