Protein Pancake Bowls
Protein Pancake Bowls are a delicious, nutritious way to start your day or enjoy as a snack. These baked pancake bites are easy to make, perfect for meal prep, and endlessly customizable. Whip up these high-protein bowls, add your favorite toppings, and savor a healthy, satisfying treat!
Ingredients
For the Bowls:
- 1 cup 120g oat flour (or blended rolled oats)
- 1 scoop 30g vanilla protein powder
- 1 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
- ¾ cup 180ml unsweetened almond milk (or milk of choice)
- 1 large egg
- 2 tbsp maple syrup or honey
- 1 tsp vanilla extract
- ½ banana mashed
Optional Toppings:
- Fresh berries e.g., strawberries, blueberries
- Chocolate chips
- Chopped nuts e.g., almonds, walnuts
- Nut butter drizzle
Instructions
Mix the Batter
- I preheat the oven to 350°F (175°C). In a mixing bowl, I whisk 1 cup oat flour, 1 scoop protein powder, 1 tsp baking powder, ½ tsp cinnamon, and ¼ tsp salt. In another bowl, I mix ¾ cup almond milk, 1 egg, 2 tbsp maple syrup, 1 tsp vanilla, and ½ mashed banana. I combine wet and dry ingredients, stirring until just blended to keep these nutritious breakfast cups light.
Assemble the Bowls
- I lightly grease 4 ramekins with non-stick spray or coconut oil. I pour the batter evenly into each, filling ¾ full, and sprinkle with toppings like berries or nuts for customized high-protein bowls.
Bake and Serve
- I place the ramekins on a baking sheet and bake for 20–25 minutes until a toothpick comes out clean. I let them cool slightly before serving these baked pancake bites warm.
Notes
• Use ripe bananas for natural sweetness.
• Adjust baking time depending on ramekin size.
• For vegan, use flax egg and plant-based protein.
• Double recipe and bake in a muffin tin for portable servings.