There is nothing quite like starting your day with a warm, protein-packed breakfast that feels both indulgent and energizing. This Meal Prep Protein Pancake Bowls Recipe is an absolute game-changer if you want to enjoy fluffy, nutrient-dense pancakes without the hassle of standing at the stove flipping them. By baking the batter directly in your bowl, you get a hassle-free, hands-off experience that results in perfectly cooked pancakes every time. With a whopping 24 grams of protein per serving, these pancake bowls fuel you up beautifully and also make for an easy, grab-and-go meal prep option that keeps mornings exciting and delicious.
Ingredients You’ll Need
The beauty of this Meal Prep Protein Pancake Bowls Recipe lies in its simplicity and the thoughtful balance of ingredients, each bringing its own flair of flavor, texture, and nutrition. Using just a handful of ingredients, you’ll get tender pancakes with subtle sweetness, a hint of cinnamon warmth, and enough protein to power through the morning.
- 1 large overripe banana: Adds natural sweetness and moistness for tender pancakes.
- 2/3 cup liquid egg whites: The main protein source, lending fluffiness without heaviness.
- 1 tablespoon melted coconut oil: Brings a subtle tropical richness and keeps the batter moist.
- 1 teaspoon vanilla extract: Enhances the overall flavor with a comforting aroma.
- 1 cup Kodiak Buttermilk Power Cakes Mix: The powerhouse pancake mix packed with whole grains and extra protein.
- 1/2 teaspoon cinnamon: Adds warmth and subtle spice that complements banana perfectly.
How to Make Meal Prep Protein Pancake Bowls Recipe
Step 1: Prepare Your Oven and Bowls
Start by preheating your oven to 350 degrees Fahrenheit. Take two oven-safe bowls or meal prep containers and generously spray them with cooking spray. This ensures your pancake bowls won’t stick and come out easily after baking.
Step 2: Mash and Mix the Wet Ingredients
In a medium mixing bowl, mash the overripe banana until smooth. The riper the banana, the more natural sweetness it contributes. Next, whisk in the liquid egg whites, melted coconut oil, and vanilla extract until the mixture is combined and silky smooth. This base will provide moisture and a gentle sweetness that balances the protein powder.
Step 3: Combine Dry Ingredients with the Wet Mix
Gradually add the Kodiak Buttermilk Power Cakes Mix and cinnamon to your wet ingredients. Whisk everything together until just combined—avoid overmixing to keep your pancakes tender. Feel free to add mix-ins like fresh blueberries or chocolate chips here if you want a little extra fun.
Step 4: Divide and Bake
Evenly distribute the batter between your two prepared bowls. Place them carefully in the oven and bake for 20 to 25 minutes. The pancake bowls are ready when the tops feel slightly firm and a toothpick inserted comes out mostly clean. Once baked, allow them to cool for about 5 minutes because the bowls will be hot, but this resting time helps the pancakes set perfectly for scooping.
How to Serve Meal Prep Protein Pancake Bowls Recipe
Garnishes
This recipe is a fantastic canvas for toppings! Fresh berries like strawberries or blueberries add a burst of freshness and color. A dollop of Greek yogurt or a drizzle of nut butter boosts creaminess and additional protein. Don’t forget a sprinkle of chia seeds or shredded coconut for a bit of texture and flair.
Side Dishes
Pair your protein pancake bowl with a side of crisp apple slices or a handful of nuts to elevate your breakfast plate. If you like savory balance, crispy turkey bacon or a small spinach salad lightly dressed can create a complete brunch experience that keeps you satiated longer.
Creative Ways to Present
Try layering your pancake bowl with alternating spoonfuls of fresh fruit and yogurt for a parfait-like presentation, or top with granola for some crunch. If you’re preparing these for meal prep, pack toppings separately to keep everything fresh and vibrant, letting you customize your bowl every morning.
Make Ahead and Storage
Storing Leftovers
Leftover Meal Prep Protein Pancake Bowls Recipe can be refrigerated in airtight containers for up to 4 days. This makes them perfect for busy mornings when you just need to grab your bowl and go. Just be sure to allow them to cool completely before sealing and storing.
Freezing
These pancake bowls freeze beautifully. Wrap each cooled bowl tightly with plastic wrap and place in a freezer-safe container or bag. They’ll keep well for up to 2 months, so you can batch-make them and have convenient breakfasts ready at a moment’s notice.
Reheating
Reheat your frozen or refrigerated pancake bowls in the microwave for about 1-2 minutes until warmed through. For a crispier top, you can also heat them in a preheated 350-degree oven for 8-10 minutes. Add your favorite toppings after reheating and enjoy as fresh as when you first made them.
FAQs
Can I substitute the banana in this recipe?
Absolutely! While the overripe banana adds natural sweetness and moisture, you can swap it for unsweetened applesauce or mashed pumpkin for a slightly different flavor and texture.
Is Kodiak Buttermilk Power Cakes Mix necessary?
This particular mix adds protein and whole grains, but you can substitute with any high-protein pancake mix or even a homemade blend of flour and protein powder. Just keep in mind the texture and protein content might vary.
Can I make this recipe vegan?
You can experiment by using a flax egg or chia egg as an egg replacement and a plant-based protein pancake mix, but the texture and protein amount may be different. Liquid egg whites are a key protein contributor here.
What are some good add-ins to mix into the batter?
Fresh or frozen blueberries, mini chocolate chips, chopped nuts, or shredded coconut work beautifully. These add extra flavor bursts and texture without overpowering the base pancake flavors.
How long will these pancake bowls keep in the fridge?
Stored properly in airtight containers, your pancake bowls should stay fresh for about 4 days. After that, they might start losing moisture and texture, so it’s best to consume within this window.
Final Thoughts
There is something so satisfying about waking up to a protein-packed breakfast that feels indulgent yet simple to prepare. This Meal Prep Protein Pancake Bowls Recipe is not only super easy and customizable but also designed to fuel your mornings with balanced nutrition and delicious flavor. Give it a try, and let these pancake bowls become your new breakfast obsession—you won’t look back!
Print
Meal Prep Protein Pancake Bowls Recipe
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 2 bowls
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
These high protein pancake bowls offer a convenient and delicious way to enjoy a nutritious breakfast without the hassle of flipping pancakes. Baked directly in oven-safe bowls or meal prep containers, each serving provides 24 grams of protein, making them a perfect start to your day. The recipe utilizes banana, egg whites, and Kodiak Buttermilk Power Cakes Mix for a wholesome, flavorful meal that can be customized with your favorite toppings or add-ins.
Ingredients
Base Ingredients
- 1 large overripe banana
- 2/3 cup liquid egg whites
- 1 tablespoon melted coconut oil (or substitute light olive oil or canola oil)
- 1 teaspoon vanilla extract
- 1 cup Kodiak Buttermilk Power Cakes Mix
- 1/2 teaspoon cinnamon
Instructions
- Preheat and Prepare Bowls: Preheat your oven to 350 degrees Fahrenheit. Spray two oven-safe bowls or meal prep containers thoroughly with cooking spray to prevent sticking.
- Mash Banana: In a medium-sized mixing bowl, mash the overripe banana until smooth and creamy.
- Mix Wet Ingredients: Whisk the liquid egg whites, melted coconut oil, and vanilla extract into the mashed banana until well combined.
- Add Dry Ingredients: Gradually whisk in the Kodiak Buttermilk Power Cakes Mix and cinnamon until the batter is smooth. If desired, fold in any additional mix-ins like blueberries or chocolate chips.
- Divide Batter: Evenly distribute the batter between the two prepared bowls or containers, ensuring similar portions.
- Bake: Place the bowls in the preheated oven and bake for 20 to 25 minutes. The pancake bowls are done when the tops are slightly firm to the touch and a toothpick inserted in the center comes out mostly clean.
- Cool and Serve: Remove from oven and allow the pancake bowls to cool for about 5 minutes, taking care as the bowls may be hot. Add your favorite toppings before serving, or cover and store in the refrigerator for meal prep.
Notes
- You can add mix-ins like blueberries, chocolate chips, or nuts for extra flavor and texture.
- Use oven-safe glass or ceramic bowls or meal prep containers to ensure safe baking.
- Storage: These pancake bowls keep well refrigerated for up to 3 days; reheat gently before eating.
- For oil alternatives, light olive oil or canola oil work well if you prefer.
- Check the doneness with a toothpick to avoid undercooked batter.
