Baked Protein Pancake Bowl

Start your morning with a warm, fluffy Baked Protein Pancake Bowl. Packed with 40g of protein, this single-serve breakfast is the ultimate way to fuel your day with a meal that tastes like a treat but supports your health goals.

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This recipe transforms the standard protein pancake into a convenient baked dish, saving you time at the stove. It is a perfect balance of fluffy texture and satisfying nutrition, designed for those who need a reliable, high-protein breakfast solution.

Ingredients

• Wet Ingredients: 1 large egg, 1/4 cup plain Greek yogurt (dairy-free if needed), 1/3 cup milk (dairy or plant-based), 1 tablespoon maple syrup or stevia.
• Dry Ingredients: 1–2 tablespoons flax meal, 1/3 cup all-purpose flour (or gluten-free 1:1 flour), 1 scoop vanilla protein powder (approx. 26g protein), 3/4 teaspoon baking powder.
• Toppings (Pre-bake): 1/3 cup raspberries, sliced strawberries, blueberries, sliced bananas, or chocolate chips.
• Optional Toppings (Post-bake): Nut butter, maple syrup, extra Greek yogurt, salted butter, or chia jam.

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Instructions

Step 1: Preparation

Preheat your oven to 350°F (175°C). Lightly spray a 12–14 oz oven-safe glass dish or ramekin with nonstick spray.

Step 2: Mix the Batter

In a mixing bowl, combine the egg, Greek yogurt, milk, flax meal, flour, protein powder, maple syrup or stevia, and baking powder. Whisk until a smooth batter forms.

Step 3: Add Toppings

Pour the batter into the prepared dish. Arrange your chosen pre-bake toppings like berries, banana slices, or chocolate chips evenly over the top.

Step 4: Bake

Bake for 22–25 minutes, or until the pancake is set in the center and lightly golden at the edges.

Step 5: Cool and Serve

Remove from the oven and let cool for 5–10 minutes. Serve warm in the dish with your favorite post-bake toppings.

Zusatztipps für die Zubereitung

For the best results, use a high-quality protein powder with at least 25g of protein per scoop. Both dairy and non-dairy milks work well; almond milk and Fairlife whole milk have both been tested with great success in this recipe.

Varianten und Anpassungen

You can easily adapt this dish to your dietary needs. Use a 1:1 gluten-free flour blend for a tender, gluten-free version. For extra fiber, consider adding more berries or a sprinkle of cinnamon to the batter before placing it in the oven.

Serviervorschläge

Serve your pancake bowl warm with a drizzle of nut butter or maple syrup. If you prefer more texture, add a spoonful of Greek yogurt or chia jam after baking to create a decadent yet healthy breakfast experience.

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Enjoy this nutritious and delicious Baked Protein Pancake Bowl as a staple in your morning routine. It’s the perfect way to stay satisfied and energized throughout your busy day.

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Common Recipe Questions

→ How long do these bowls keep in the refrigerator?

Cover and refrigerate for up to 5 days. Reheat in the microwave for 1-2 minutes or in a 350°F oven until warmed through.

→ Can I use different protein powder flavors?

Yes, vanilla works beautifully, but chocolate or unflavored protein powder also complement the base. Adjust sweetener if using flavored powders.

→ What's the best dish size for baking?

A 12-14 ounce oven-safe glass dish or ramekin yields the perfect texture and portion size. Larger dishes may require longer baking time.

→ Can I make these dairy-free?

Absolutely. Substitute dairy-free yogurt and plant-based milk. Ensure your protein powder is also dairy-free if needed.

→ Why add flax meal to the batter?

Flax meal adds fiber, healthy fats, and helps bind the ingredients while contributing to the fluffy texture. It also boosts nutritional value.