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Baked Protein Pancake Bowl Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 51 reviews
  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 1 serving
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Description

This Baked Protein Pancake Bowl is a nutritious and delicious breakfast option that combines the goodness of oats, banana, cottage cheese, and eggs into a smooth batter baked to golden perfection. Easy to prepare in a single dish and customizable with fresh or frozen berries, it offers a high-protein start to your day with a subtle sweetness, perfect for drizzling with maple syrup.

Ingredients

Main Ingredients

  • 1/4 cup old fashioned rolled oats (22 g)
  • 1/4 cup all-purpose flour (30 g)
  • 1 tsp baking powder
  • Pinch of Morton Kosher salt
  • Half of a medium ripe banana (81 grams with skin)
  • 1 large egg
  • 1/2 cup cottage cheese (113 g), preferably 4% fat
  • 1 tbsp milk of choice
  • 1 tsp vanilla flavoring

Optional Toppings

  • 1/2 cup mixed berries, fresh or frozen
  • Maple syrup, for serving

Instructions

  1. Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Grease a small ceramic baking dish or ramekin with a 2.5 to 3 cup volume with butter to prevent sticking, then set it aside while you prepare the batter.
  2. Blend the Batter: Add the rolled oats, all-purpose flour, baking powder, salt, banana, egg, cottage cheese, milk, and vanilla flavoring to a personal blender in that order. Blend the ingredients until the mixture is smooth and free of lumps, scraping down the sides of the blender as necessary to ensure even mixing.
  3. Assemble and Add Berries: Pour the pancake batter into the greased baking dish, spreading it evenly. Sprinkle the optional mixed berries on top of the batter to add bursts of flavor and texture.
  4. Bake: Place the baking dish on the center rack of the preheated oven. Bake for 28-32 minutes or until the pancake is puffy, lightly golden on top, and a toothpick inserted into the center comes out clean, indicating it is fully cooked.
  5. Cool and Serve: Allow the baked pancake to cool for about 5 minutes to set slightly. Serve warm with a drizzle of real maple syrup for a sweet finish.

Notes

  • You can substitute all-purpose flour with a gluten-free flour blend to make the recipe gluten free.
  • Using 4% fat cottage cheese adds creaminess and protein; low-fat versions can also be used for a lighter dish.
  • If you don’t have a personal blender, a food processor or regular blender will work, but be sure to blend until very smooth for best texture.
  • Fresh or frozen berries both work; if using frozen, do not thaw before adding to the batter.
  • Allowing the pancake to cool slightly before serving helps it hold its shape better when scooped.
  • This recipe is great for meal prep as it reheats well in the microwave.

Find it online: https://dishmelt.com/baked-protein-pancake-bowl-recipe/