Description
These baked protein pancake bowls are a quick, high-protein breakfast option that are easy to prep ahead, banana-free, and customizable with your favorite toppings.
Ingredients
- 1/2 cup oat flour (or ground oats)
- 1/2 tsp baking powder
- 1/4 tsp cinnamon
- 1 scoop protein powder (30g)
- 1/3 cup milk of choice (or more as needed)
- 1 egg
- 1–2 tsp maple syrup (or sweetener of choice)
- 1/2 tsp vanilla extract
- Optional toppings: chocolate chips, berries, peanut butter, etc.
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together the oat flour, protein powder, baking powder, and cinnamon.
- In another bowl, whisk together the milk, egg, maple syrup, and vanilla extract.
- Combine the wet and dry ingredients until you get a thick batter. Add more milk if needed to reach desired consistency.
- Pour the batter into greased ramekins or oven-safe bowls.
- Add any desired toppings such as berries or chocolate chips.
- Bake for 15–20 minutes or until set and lightly golden on top.
- Let cool slightly and enjoy warm or store for later.
Notes
- These can be made ahead and stored in the fridge for up to 4 days.
- Reheat in the microwave or eat cold for a grab-and-go breakfast.
- Use dairy-free milk and plant-based protein for a dairy-free version.
- Adjust sweetness depending on the type of protein powder used.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
