Save Start your morning with a warm, comforting hug in a bowl. This Baked Protein Pancake Bowl is a game-changer for anyone who loves the fluffy texture of pancakes but wants a hands-off approach and a significant protein boost. With 31 grams of protein and no banana required, it is a satisfying, single-serve meal that feels like dessert but fuels your body for hours.
Save Whether you are rushing to work or enjoying a slow weekend morning, this customizable bowl fits perfectly into a healthy lifestyle. It’s naturally vegetarian and can easily be made gluten-free, ensuring everyone can enjoy a hot, nutritious breakfast in under 30 minutes.
Ingredients
- Wet Ingredients:
- 1 large egg
- 50 g high-protein yogurt (Greek or skyr; dairy or plant-based)
- 70 ml milk (soy, almond, or dairy)
- Dry Ingredients:
- 35 g all-purpose flour (or oat, spelt, buckwheat, or gluten-free blend)
- 25 g vanilla or white chocolate protein powder
- 5 g sweetener of choice (optional; ~1 tsp)
- 1/2 tsp baking powder
- Optional Toppings (before baking): Fresh or frozen berries, chocolate chips, shredded carrot, or chopped nuts.
Instructions
- Step 1: Preheat
- Preheat your oven to 180°C (356°F).
- Step 2: Prepare the Bowl
- Select a ramekin or oven-safe bowl with a minimum capacity of 650 ml.
- Step 3: Combine Ingredients
- Add the egg, yogurt, milk, flour, protein powder, sweetener, and baking powder directly into the bowl.
- Step 4: Mix
- Mix thoroughly until the batter is smooth and well combined.
- Step 5: Add Mix-ins
- Gently fold in any desired pre-bake toppings like berries or chocolate chips.
- Step 6: Bake
- Bake for 20–22 minutes, until the top is lightly golden and the center is just set.
- Step 7: Cool
- Remove from the oven and let it cool for 5–10 minutes; the center will continue to firm up as it rests.
- Step 8: Serve
- Top with your favorite extras and enjoy while warm.
Zusatztipps für die Zubereitung
The batter will appear slightly soft in the center when it first comes out of the oven—this is normal and ensures a moist, cake-like texture. For those with dietary restrictions, this recipe works perfectly with certified gluten-free flour blends and protein powders. To save time, you can prepare multiple bowls at once for a week's worth of healthy meal prep.
Varianten und Anpassungen
Make this recipe your own by experimenting with flavors! Add a pinch of cinnamon or cardamom for warmth, or stir in some citrus zest for a bright, fresh note. You can also change the texture by using different flours like oat, spelt, or buckwheat, and by mixing in shredded carrots or chopped nuts before the bowl hits the oven.
Serviervorschläge
Finish your baked pancake bowl with delicious toppings after it comes out of the oven. A drizzle of peanut butter, a splash of maple syrup or honey, or a cool dollop of extra yogurt adds the perfect final touch to this nutritious breakfast.
Save With 338 calories and a balanced macro profile, this Baked Protein Pancake Bowl is the perfect way to satisfy your cravings while hitting your nutritional goals. Enjoy the warmth and fluffiness of a classic pancake with the modern convenience of a single-serve baked bowl.
Recipe FAQ
- → Can I make this gluten-free?
Yes, you can easily adapt this pancake to be gluten-free. Simply ensure you use a certified gluten-free all-purpose flour blend or alternatives like oat, spelt, or buckwheat flour. Also, double-check that your protein powder is certified gluten-free.
- → What kind of protein powder works best?
Vanilla or white chocolate protein powder is recommended for the best flavor profile. However, you can experiment with other flavors you enjoy. Ensure it’s a good quality powder that mixes well.
- → Can I prepare this ahead for meal prep?
Absolutely! This baked pancake is excellent for meal prep. You can bake multiple bowls and store them covered in the refrigerator for up to 5 days. For longer storage, freeze them for up to one month. Reheat gently in the microwave when ready to eat.
- → What if the center seems soft after baking?
It's normal for the center to appear slightly soft when hot, and this actually helps ensure a moist texture. As the pancake cools for 5-10 minutes after baking, the center will firm up further. Do not overbake.
- → Are there any suitable dairy-free options?
Yes, you can easily make this dairy-free. Use a plant-based high-protein yogurt (like soy or almond-based) and a plant-based milk (soy, almond, or oat milk). This will keep the high-protein content while avoiding dairy.
- → Can I add fruit or nuts before baking?
Yes, you can gently fold in desired pre-bake toppings such as fresh or frozen berries, chocolate chips, shredded carrot, or chopped nuts directly into the batter before baking. This infuses flavor and texture throughout.