Description

Enjoy a nutritious and delicious baked protein pancake bowl that’s perfect for a high-protein breakfast or snack. This recipe combines flour, protein powder, Greek yogurt, and eggs to create a fluffy, oven-baked pancake that can be customized with berries or sugar-free chocolate chips for extra flavor. Baked in the oven until set, these protein pancake bowls are easy to prepare, can be stored in the fridge, and reheated for a convenient, healthy meal.

Ingredients

Scale

Dry Ingredients

1/4 cup all-purpose flour (or spelt, oat, gluten-free, or buckwheat flour)
1/4 cup protein powder (e.g., Caramelised White Chocolate Premium Protein from MacroMike)
1/2 teaspoon baking powder
1 tablespoon sugar-free granulated sweetener (or regular sugar, honey, or maple syrup)

Wet Ingredients

1 large egg
1/4 cup high-protein vanilla Greek yogurt (e.g., Yopro High Protein Vanilla Greek yogurt)
2 tablespoons soy milk (or any preferred milk)

Optional Add-ins

Fresh berries (quantity as desired)
Sugar-free chocolate chips (quantity as desired)

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Instructions

Preheat Oven: Preheat your oven to 350°F (180°C) to get it ready for baking the pancake bowls.
Mix Dry Ingredients: In a mixing bowl, combine the flour, protein powder, baking powder, and sweetener (if using) to ensure an even distribution of leavening and flavor elements.
Whisk Wet Ingredients: In a separate bowl, whisk together the egg, Greek yogurt, and soy milk until smooth and well combined to create a creamy base.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and mix until smooth, forming a consistent batter without lumps.
Add Optional Ingredients: Fold in fresh berries or sugar-free chocolate chips if desired, to add extra texture and flavor.
Pour Batter and Bake: Pour the batter into an oven-safe bowl or ramekin and bake for 20-22 minutes, or until the center is set and a toothpick inserted comes out clean.
Cool and Store: Allow the baked pancake bowl to cool completely, then refrigerate. It can be stored for up to 3-4 days for convenient meal prep.
Reheat and Serve: When ready to eat, reheat the pancake bowl in the microwave for 40-60 seconds. Top with additional Greek yogurt or sugar-free maple syrup to enhance the flavor before serving.

Notes

You can substitute the protein powder and flour with your preferred types, such as gluten-free or buckwheat flour, to suit dietary needs.
Adding fresh berries or sugar-free chocolate chips is optional but adds natural sweetness and texture.
Make sure the batter is smooth to ensure even baking and a fluffy texture.
Reheating time in the microwave may vary depending on your appliance; adjust accordingly to avoid overheating.
Store baked pancake bowls in an airtight container in the refrigerator and consume within 3-4 days for best quality.