Craving pancakes but short on time? These Baked Protein Pancake Bowls are a game-changer! Packed with 31g of protein, they’re the perfect high protein breakfast for busy mornings. Fluffy, single-serving, and made without banana, each protein pancake bowl is quick to reheat and great for meal prep. Whether you call them pancake bowls or protein pancakes, these bowls deliver flavor, texture, and serious nutrition in just 7 simple ingredients. Top with berries, yogurt, or syrup and enjoy a fuss-free, protein-packed start to your day!
Why You’ll Love These Baked Protein Pancake Bowls
- Fast & Convenient: No stove, no flipping—just mix and bake!
- Protein-Packed: Each bowl contains a whopping 31g of protein.
- Low Sugar & Low Fat: A guilt-free option for a sweet breakfast.
- Make-Ahead Friendly: Store in the fridge or freezer and reheat when ready.
- Customizable: Add your favorite toppings or mix-ins for endless variety.
Unlike some protein pancake recipes that turn out dry or chalky, these baked bowls are soft, fluffy, and taste just like classic buttermilk pancakes—with none of the hassle.
Ingredients for Baked Protein Pancake Bowls
Here’s everything you need to make one serving of these easy Baked Protein Pancake Bowls:
- 1/4 cup all-purpose flour
Substitute with oat flour, spelt flour, gluten-free blend, or buckwheat for different textures. - 1/4 cup protein powder
Choose your favorite flavor—vanilla, chocolate, or caramel. If you prefer not to use protein powder, replace it with equal parts flour. - 1/2 tsp baking powder
Helps the pancake bowl rise and stay fluffy. - 1 large egg
Adds structure and richness. You can experiment with a flax egg, but results may vary. - 2 tbsp Greek yogurt (vanilla or plain)
Keeps the bowl moist and adds creaminess. High-protein yogurt like Yopro works great. - 1 tbsp sweetener (optional)
Use a sugar-free option like stevia or Natvia, or sub with honey, maple syrup, or regular sugar. - 1/4 cup soy milk (or any milk)
Almond milk, oat milk, or regular dairy milk all work well.
How to Make a Baked Protein Pancake Bowl
1: Preheat Your Oven
Set your oven to 350°F (175°C). Preheating ensures even baking.
2: Mix Your Batter
In a bowl, combine flour, protein powder, baking powder, sweetener, yogurt, egg, and milk. Stir well until smooth.
3: Pour into an Oven-Safe Dish
Use a small oven-safe bowl or ramekin (about 600-650ml capacity). Lightly grease if needed.
4: Add Toppings (Optional)
Before baking, add extras like fresh berries, sugar-free chocolate chips, or chopped nuts.
5: Bake
Place the bowl in the oven and bake for 18–22 minutes, or until the top is firm and lightly golden. The center may look slightly underdone but will finish setting as it cools.
6: Let It Cool
Allow the pancake bowl to cool for 5 minutes before enjoying. This helps lock in the texture and prevents burns.
Pro Tips for Perfect Pancake Bowls
- Don’t Overbake: The center continues to cook as it cools. Overbaking can dry it out.
- Use a Shallow Bowl: Helps the batter cook more evenly and prevents soggy middles.
- Customize Your Flavors: Add cocoa powder, cinnamon, or extracts like vanilla or almond to mix things up.
- Top After Baking: Add Greek yogurt, sugar-free maple syrup, nut butter, or fruit before serving for extra flavor and nutrients.
Storage and Meal Prep Tips
- Refrigerate: Store in an airtight container for up to 5 days.
- Freeze: Wrap individually and freeze for up to 1 month. Defrost overnight in the fridge.
- Reheat: Microwave for 60–90 seconds until warm.
Perfect for busy mornings or lazy weekends—just reheat, top, and enjoy!
More Hight Protein Breakfast Recipes You’ll Love
- High Protein Sausage Pancake Muffins
- Protein Pudding: A Delicious Breakfast Recipe
- High Protein Steak Fajita Bowl
Conclusion
These Baked Protein Pancake Bowls are more than just a tasty breakfast recipe—they’re a time-saving, meal-preppable powerhouse packed with flavor and nutrition. Whether you’re chasing gains, cutting carbs, or just want a healthy twist on traditional pancakes, this recipe checks all the boxes.
Try it once, and it just might become your new favorite way to do breakfast!
Baked Protein Pancake Bowls
Ingredients
- 1 egg
- 50 g yogurt vanilla or unflavoured
- 70 ml milk I use soy or almond but any milk will work
- 35 g flour all purpose
- 25 g protein powder vanilla or white chocolate works well. This recipe uses a vegan protein powder if using whey, use slightly less liquid.
- 5 g zero calorie granulated sweetener or sweetener of choice 1 tsp
- 1/2 tsp baking powder
Instructions
- Preheat Your Oven: Set your oven to 350°F (175°C). Preheating ensures even baking.
- Mix Your Batter: In a bowl, combine flour, protein powder, baking powder, sweetener, yogurt, egg, and milk. Stir well until smooth.
- Pour into an Oven-Safe Dish: Use a small oven-safe bowl or ramekin (about 600-650ml capacity). Lightly grease if needed.
- Add Toppings (Optional): Before baking, add extras like fresh berries, sugar-free chocolate chips, or chopped nuts.
- Bake: Place the bowl in the oven and bake for 18–22 minutes, or until the top is firm and lightly golden. The center may look slightly underdone but will finish setting as it cools.
- Let It Cool: Allow the pancake bowl to cool for 5 minutes before enjoying. This helps lock in the texture and prevents burns.
Notes
- Don’t Overbake: The center continues to cook as it cools. Overbaking can dry it out.
- Use a Shallow Bowl: Helps the batter cook more evenly and prevents soggy middles.
- Customize Your Flavors: Add cocoa powder, cinnamon, or extracts like vanilla or almond to mix things up.
- Top After Baking: Add Greek yogurt, sugar-free maple syrup, nut butter, or fruit before serving for extra flavor and nutrients.
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