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
