Why You’ll Love Baked Protein Pancake BowlsRecipe

Ideal for busy mornings: you can pre‑bake and reheat later
High in protein (around 31 g per serving)
Low in sugar and fat
Fluffy texture despite using protein powder
Versatile — you can customize toppings or flavor variations

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 egg
50 g yogurt (vanilla or unflavoured)
70 ml milk (any kind: soy, almond, or regular)
35 g all‑purpose flour
25 g protein powder (vanilla or white chocolate flavor works well)
5 g zero‑calorie granulated sweetener (or alternative sweetener of your choice)
½ tsp baking powder

Directions

Preheat your oven to 180 °C (≈ 356 °F).
In an oven‑safe bowl or ramekin, combine all the ingredients and mix thoroughly until smooth.
If you’re making multiple bowls for meal prep, distribute the ingredients equally among each bowl.
Optionally, add desired toppings (berries, sugar‑free chocolate chips, shredded carrot, etc.).
Bake for 20–22 minutes.
Remove from oven and let cool for 5–10 minutes to allow the pancake to set.
Serve as is or top with extra yogurt, nut butter, maple syrup (or equivalent), fresh fruit, etc.

Servings and timing

Servings: 1 bowl (multiply recipe for more)
Prep time: ~ 5 minutes
Cook time: ~ 20 minutes
Total time: ~ 25 minutes

Variations

Replace all‑purpose flour with oat flour, spelt flour, gluten‑free blend, or buckwheat (texture may change)
Use different protein powders (adjust liquid if using whey, as it may absorb more)
Swap sweetener: use honey, maple syrup, or regular sugar instead of zero‑calorie sweetener
Try flavored yogurt (e.g. vanilla, strawberry) or plain yogurt plus extract
Add mix-ins like cinnamon, cocoa powder, berries, nuts, or seeds
Use plant‑based milk (almond, oat, soy) if avoiding dairy

Storage/Reheating

Fridge: Store cooled pancake bowls in airtight containers for up to 5 days
Freezer: Freeze for up to 1 month. Defrost overnight in the refrigerator before reheating
Reheating: Microwave for 60–90 seconds (or until heated through)

FAQs

What makes this different from regular pancakes?

This version is baked in a single bowl instead of cooked on a griddle. It’s designed for convenience and high protein content without using banana.

Can I use this recipe without protein powder?

Yes — you can omit the protein powder and increase flour proportionally, though the protein content will be lower.

Will the texture be too dense or chalky from protein powder?

No. The combination of yogurt and baking powder helps keep it fluffy and prevents dryness or chalkiness.

Can I make this vegan?

You could try using a flax egg or chia egg substitute and plant‑based yogurt, though results may vary. The recipe hasn’t been fully tested for vegan conversion.

Can I bake multiple bowls at once?

Yes. Just divide the ingredients equally among multiple oven‑safe bowls and bake them together.

What size of bowl should I use?

An oven‑safe bowl around 650 ml works well for a single serving to allow for rise and even cooking.

Do I need to grease the bowl?

It’s not strictly necessary if using a glass bowl, but a light spray of oil or use of parchment can help with removal if sticking is a concern.

Can I add fruit inside the batter?

Yes—small berries or chopped fruit pieces can be folded into the batter, though very moist fruits might affect texture.

Is it okay if the center looks slightly undercooked when removing from oven?

Yes. The pancake continues to set as it cools, so avoid overbaking to prevent dryness.

How can I boost the flavor?

Add extracts (vanilla, almond), cinnamon, or a bit of citrus zest. Also topping with nut butter, fruit, or a drizzle of syrup enhances flavor.

Conclusion

These baked protein pancake bowls are a lifesaver for busy mornings: simple to toss together, high in protein, and customizable. Whether you’re prepping for a week ahead or just want a quick single‑serving breakfast, you’ll appreciate how effortless and satisfying these bowls can be.

Baked Protein Pancake Bowls