Pin Start your day with a breakfast that is both indulgent and incredibly nutritious. This Baked Protein Pancake Bowl is a warm, fluffy meal that packs 40g of protein to keep you fueled and focused. Designed for busy mornings, this recipe eliminates the need for flipping pancakes on a griddle, offering a convenient way to enjoy a classic breakfast favorite.
Pin Whether you are rushing to the gym or preparing for a long day at the office, this baked bowl provides a satisfying and energizing start. Its cake-like texture makes it feel like a treat, while the high-quality ingredients ensure you are getting the fiber and protein your body needs to thrive.
Ingredients
- Wet Ingredients
- 1 large egg
- 1/4 cup plain Greek yogurt (dairy-free if needed)
- 1/3 cup milk (any kind: dairy or plant-based)
- 1 tablespoon maple syrup or stevia
- Dry Ingredients
- 1–2 tablespoons flax meal
- 1/3 cup all-purpose flour (gluten-free 1:1 flour if needed)
- 1 scoop (about 26g protein) vanilla protein powder
- 3/4 teaspoon baking powder
- Toppings (before baking)
- 1/3 cup raspberries, sliced strawberries, blueberries, sliced bananas, or chocolate chips
- Optional Toppings (after baking)
- Nut butter (almond, peanut, etc.), maple syrup, extra Greek yogurt, salted butter, or chia jam
Instructions
- Step 1
- Preheat the oven to 350°F (175°C). Lightly spray a 12–14 oz (350–400 ml) oven-safe glass dish or ramekin with nonstick spray.
- Step 2
- 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
- Pour the batter into the prepared dish. Arrange your chosen pre-bake toppings (berries, banana, chocolate chips) evenly over the top.
- Step 4
- Bake for 22–25 minutes, or until the pancake is set in the center and lightly golden at the edges.
- Step 5
- Remove from oven and let cool for 5–10 minutes.
- Step 6
- Serve warm in the dish, adding any desired post-bake toppings such as nut butter, extra yogurt, syrup, or chia jam.
Zusatztipps für die Zubereitung
For meal prep, bake several bowls at once, cover, and refrigerate for up to 5 days. Reheat in the microwave or oven until warmed through. For the best results, use a protein powder with at least 25g of protein per scoop.
Varianten und Anpassungen
Both dairy and non-dairy milks work well; Fairlife whole milk and almond milk have both been tested with great results. For a tender, fluffy texture, gluten-free 1:1 flour blends are recommended. For extra fiber, consider adding more berries or a sprinkle of cinnamon before baking.
Serviervorschläge
Serve this dish warm directly in the baking ramekin. Top with a dollop of extra Greek yogurt for creaminess, or a drizzle of nut butter and maple syrup for a more decadent breakfast experience.
Pin With 40g of protein and a delicious, customizable flavor profile, this Baked Protein Pancake Bowl is the ultimate make-ahead breakfast. It combines the comfort of a warm pancake with the convenience of a meal-prepped bowl, ensuring you have a healthy start no matter how busy your schedule becomes.
Recipe Q&A
- → What protein powder works best in this dish?
A vanilla-flavored protein powder with at least 25g protein per scoop works well, complementing the flavors and providing ideal protein content.
- → Can I make this gluten-free?
Yes, replace all-purpose flour with a 1:1 gluten-free flour blend for a tender, fluffy texture without gluten.
- → How do I add toppings for best flavor?
Arrange fresh berries, bananas, or chocolate chips before baking. After baking, add nut butter, extra yogurt, or maple syrup to enhance richness.
- → Is this suitable for meal prep?
Absolutely. Bake multiple bowls, refrigerate up to five days, and reheat in the microwave or oven for a quick, nutritious start.
- → What milk options can I use?
Any dairy or plant-based milk works well, including almond, soy, or whole milk, allowing flexibility for dietary preferences.