Why You’ll Love This Recipe
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High in protein to keep you full and energized
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No banana needed, so the flavor is customizable
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Perfect for meal prep—make several at once
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Easy to mix up in one bowl with minimal cleanup
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Delicious plain or with your favorite toppings
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 egg
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50 g yogurt (vanilla or plain)
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70 ml milk (soy, almond, or any milk of choice)
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35 g all-purpose flour
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25 g protein powder (vanilla or white chocolate; vegan works best. If using whey, reduce liquid slightly)
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5 g granulated sweetener (about 1 tsp; zero-calorie if preferred)
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1/2 tsp baking powder
Directions
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Preheat oven to 180°C (356°F).
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Add all ingredients to an oven-safe glass bowl and mix until smooth.
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Add toppings of choice, such as fresh fruit, sugar-free chocolate chips, or shredded carrots, or leave plain.
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Bake for 20–22 minutes, until set and lightly golden.
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Remove from oven and cool for 5–10 minutes before serving.
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Enjoy as-is, or top with yogurt, peanut butter, maple syrup, or butter.
Servings and timing
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Servings: 1 bowl
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Prep time: 5 minutes
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Cook time: 20–22 minutes
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Total time: about 25–27 minutes
Variations
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Use chocolate protein powder for a rich, brownie-like bowl.
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Add shredded carrots and cinnamon for a carrot cake version.
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Mix in blueberries, raspberries, or diced apples before baking.
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Stir in sugar-free chocolate chips or chopped nuts for extra texture.
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Swap regular flour with oat flour for more fiber.
Storage/Reheating
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Store baked bowls in an airtight container in the refrigerator for up to 4 days.
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Reheat in the microwave for 30–45 seconds or in the oven at 160°C (320°F) for 8–10 minutes.
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These bowls can also be frozen for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use whey protein instead of vegan protein?
Yes, but reduce the liquid slightly, as whey absorbs less liquid than vegan protein powders.
Can I make this recipe dairy-free?
Absolutely. Use dairy-free yogurt and plant-based milk like almond or soy.
Can I double or triple the recipe?
Yes, simply multiply the ingredients and bake multiple bowls for meal prep.
How do I know when the pancake bowl is done?
It should be set in the center and lightly golden on top. A toothpick inserted in the middle should come out clean.
Can I make this without protein powder?
Yes, but the texture and protein content will change. Replace with extra flour if needed.
What toppings go best with this recipe?
Fresh fruit, nut butters, sugar-free chocolate chips, yogurt, or a drizzle of maple syrup all work well.
Can I bake these in muffin tins instead of bowls?
Yes, divide the batter evenly into greased muffin cups and bake for 15–18 minutes.
Are these good for kids?
Yes, they are kid-friendly, especially if you adjust the sweetener and add fun toppings.
Can I make it gluten-free?
Yes, use a gluten-free flour blend or oat flour instead of all-purpose flour.
Do these taste like traditional pancakes?
They have a soft, cake-like texture rather than the fluffy griddle pancake style, but the flavor is very similar.
Conclusion
Baked protein pancake bowls are a quick, healthy, and versatile breakfast option that works perfectly for busy mornings or meal prep. With endless flavor variations, easy storage, and a high-protein boost, this recipe is a simple way to enjoy a delicious, nourishing start to your day.
Print
Baked Protein Pancake Bowls
- Prep Time: 5 minutes
- Cook Time: 20–22 minutes
- Total Time: 25–27 minutes
- Yield: 1 bowl
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These baked protein pancake bowls are fluffy, high in protein, and perfect for meal prep. They bake into a soft, cake-like breakfast that feels indulgent while still being nutritious, with endless flavor variations.
Ingredients
1 egg
50 g yogurt (vanilla or plain)
70 ml milk (soy, almond, or any milk of choice)
35 g all-purpose flour
25 g protein powder (vanilla or white chocolate; vegan works best, reduce liquid slightly if using whey)
5 g granulated sweetener (about 1 tsp; zero-calorie if preferred)
1/2 tsp baking powder
Instructions
- Preheat oven to 180°C (356°F).
- Add all ingredients to an oven-safe glass bowl and mix until smooth.
- Add toppings of choice, such as fresh fruit, sugar-free chocolate chips, or shredded carrots, or leave plain.
- Bake for 20–22 minutes, until set and lightly golden.
- Remove from oven and cool for 5–10 minutes before serving.
- Enjoy as-is, or top with yogurt, peanut butter, maple syrup, or butter.
Notes
Use chocolate protein powder for a rich, brownie-like version.
Add shredded carrots and cinnamon for a carrot cake flavor.
Mix in berries, apples, or diced fruit before baking.
Store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
Reheat in the microwave (30–45 seconds) or oven (160°C for 8–10 minutes).
Gluten-free flour or oat flour can be used instead of all-purpose flour.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 6 g
- Sodium: 160 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 60 mg
