Baked Protein Pancake Bowl (Print Version)

A soft, high-protein pancake baked in a bowl. Ideal for quick, single-serve meals, customizable, and ready fast. No banana needed!

# Components:

→ Wet Ingredients

01 - 1 large egg
02 - 1.75 oz Greek yogurt or skyr, dairy or plant-based
03 - 2.5 fl oz milk (soy, almond, or dairy)

→ Dry Ingredients

04 - 0.3 cup all-purpose flour or oat, spelt, buckwheat, or gluten-free blend
05 - 0.25 cup vanilla or white chocolate protein powder
06 - 1 tsp sweetener of choice
07 - 0.5 tsp baking powder

→ Optional Toppings

08 - Fresh or frozen berries
09 - Chocolate chips
10 - Shredded carrot
11 - Chopped nuts
12 - Peanut butter
13 - Maple syrup or honey
14 - Extra yogurt

# Directions:

01 - Preheat oven to 355°F.
02 - Select a ramekin or oven-safe bowl with minimum 22 fl oz capacity.
03 - Add egg, yogurt, milk, flour, protein powder, sweetener, and baking powder directly to the bowl.
04 - Mix thoroughly until batter is smooth and well combined.
05 - Gently fold in any desired pre-bake toppings such as berries or chocolate chips.
06 - Bake for 20-22 minutes until lightly golden and just set in the center.
07 - Remove from oven and let cool for 5-10 minutes; the center will firm up as it cools.
08 - Top with your favorite toppings and enjoy warm.

# Expert Advice:

01 -
  • High Protein: Packs 31g of protein per serving.
  • No Banana: Perfect for those who prefer a classic pancake flavor without the fruit base.
  • Quick & Easy: Just mix in the bowl and bake—no flipping required.
  • Meal Prep Friendly: Can be stored in the fridge or freezer for easy breakfasts.
02 -
  • No Banana Needed: This recipe achieves a fluffy texture without fruit.
  • Meal Prep: Store covered in the fridge for up to 5 days or freeze for up to 1 month.
  • Reheating: Simply microwave for 60–90 seconds to enjoy a warm breakfast on the go.
  • Check Labels: Always double-check ingredient labels for allergens like soy, gluten, or nuts.
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