Description
These double chocolate baked protein pancake bowls are rich, fluffy, and perfect for meal prep. Made without banana, they are packed with chocolate flavor and protein for a satisfying breakfast.
Ingredients
- 1 cup rolled oats or oat flour
- 1 scoop chocolate protein powder
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1 tablespoon maple syrup or honey
- 1 large egg
- 3/4 cup milk of choice
- 1/4 cup Greek yogurt
- 1 teaspoon vanilla extract
- 2 tablespoons chocolate chips
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease oven-safe bowls or ramekins.
- If using rolled oats, blend into a fine flour.
- In a mixing bowl, combine oat flour, chocolate protein powder, cocoa powder, baking powder, and salt.
- Add egg, milk, Greek yogurt, maple syrup, and vanilla extract. Mix until smooth.
- Fold in chocolate chips, reserving a few for topping.
- Divide the batter evenly between prepared bowls and sprinkle remaining chocolate chips on top.
- Bake for 18–22 minutes, or until the centers are set and a toothpick comes out mostly clean.
- Allow to cool slightly before serving. Enjoy warm or let cool completely for meal prep.
Notes
- Store in an airtight container in the refrigerator for up to 4 days.
- Reheat in the microwave for 30–45 seconds before serving.
- Use dairy-free milk and yogurt to make it dairy-free.
- You can substitute oat flour with all-purpose flour if preferred.
- Top with nut butter, yogurt, berries, or extra chocolate chips.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 220 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 24 g
- Cholesterol: 95 mg
