Description
Baked Protein Pancake Bowls are single-serve, high-protein pancake bakes made right in the bowl. Fluffy, warm, and customizable with your favorite toppings, they’re perfect for busy mornings or meal prep.
Ingredients
1 large egg
1/4 cup plain Greek yogurt
1/3 cup milk of choice
1–2 tablespoons flax meal or ground flax seeds (optional for extra fiber)
1/3 cup all-purpose or gluten-free flour
1 scoop vanilla protein powder
1 tablespoon maple syrup or preferred sweetener
3/4 teaspoon baking powder
Pinch of salt and a little cinnamon or vanilla if you like
Toppings before baking: berries, sliced banana, or chocolate chips
Toppings after baking: nut butter, extra yogurt, or syrup
Instructions
1. Heat the oven to 350°F (180°C) and lightly grease a 12–14 ounce oven-safe bowl or ramekin.
2. Add the egg, Greek yogurt, milk, maple syrup, and vanilla to the bowl and whisk until smooth.
3. Add the flour, protein powder, flax meal, baking powder, salt, and cinnamon. Stir until the batter is smooth and no dry spots remain.
4. Sprinkle berries, sliced banana, or chocolate chips over the top of the batter.
5. Bake for about 22–25 minutes, or until the center is set and the top is lightly golden; a toothpick in the middle should come out clean.
6. Let the bowl cool for 5–10 minutes, then add nut butter, yogurt, or a little syrup and serve warm.
Notes
Make sure to grease your dish well so the pancake doesn’t stick.
Use a smaller oven-safe bowl (12–14 oz) to get a fluffy, tall result.
Avoid overbaking—pull it out when the center is just set.
Try a banana version by swapping the sweetener for mashed banana.
Sub oat flour for more fiber or use cottage cheese instead of yogurt for a higher-protein, denser option.
- Prep Time: 5
- Cook Time: 22
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 9g
- Sodium: 310mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 185mg