Why make this recipe
Baked Protein Pancake Bowls are a fantastic option for anyone looking for a quick, healthy, and satisfying meal. They are perfect for meal prepping, which means you can make several servings at once and enjoy them throughout the week. Plus, you don’t need bananas or any complicated ingredients, making them accessible for everyone.
How to make Baked Protein Pancake Bowls
Ingredients:
- 1 egg
- 50 g yogurt (vanilla or unflavoured)
- 70 ml milk (any milk works, I use soy or almond)
- 35 g flour (all purpose)
- 25 g protein powder
- 5 g zero-calorie granulated sweetener (or your choice of sweetener, about 1 tsp)
- 1/2 tsp baking powder
Directions:
- Preheat your oven to 180°C (356°F).
- In an oven-safe glass bowl, add each ingredient and mix well.
- If you’re making multiple bowls for meal prep, make sure to add each ingredient separately to each bowl.
- Add any toppings you like, such as fresh fruit, sugar-free chocolate chips, or shredded carrots; or you can keep it plain.
- Bake in the oven for 20-22 minutes.
- Remove from the oven and let cool for 5-10 minutes.
- Serve your pancake bowl with extra yogurt, peanut butter, maple syrup, or butter if you desire.
How to serve Baked Protein Pancake Bowls
You can enjoy your Baked Protein Pancake Bowls as they are, or add delicious toppings. Consider serving them with yogurt and fresh fruit on top, a drizzle of maple syrup, or a spoonful of peanut butter for added flavor. These bowls can be a great breakfast or a healthy snack.
How to store Baked Protein Pancake Bowls
If you’ve made several bowls, you can store them in the refrigerator for up to five days. Make sure they are completely cool before covering them with a lid or wrapping them in plastic wrap. You can reheat them in the microwave before eating.
Tips to make Baked Protein Pancake Bowls
- Be creative with your toppings! Fresh fruits, nuts, and seeds can add extra taste and texture.
- Adjust the sweetness to your liking by changing the amount of sweetener.
- For a fluffier pancake, ensure you mix the ingredients just enough to combine.
- Experiment with flavored protein powders for different tastes.
Variation
Feel free to customize this recipe by adding spices like cinnamon or vanilla extract for extra flavor. You can also try different types of flour, such as whole wheat or almond flour, depending on your dietary needs.
FAQs
1. Can I use any type of protein powder?
Yes, you can use any protein powder you prefer. Just note that flavors might change the final taste of the pancake bowls.
2. Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend.
3. How long can I keep these in the fridge?
You can store them in the refrigerator for up to five days, making them perfect for meal prep.
Baked Protein Pancake Bowls
Ingredients
Main Ingredients
- 1 pc egg
- 50 g yogurt (vanilla or unflavoured)
- 70 ml milk (any milk works, soy or almond)
- 35 g flour (all purpose)
- 25 g protein powder You can use any flavor you prefer.
- 5 g zero-calorie granulated sweetener Or your choice of sweetener, about 1 tsp.
- 0.5 tsp baking powder
Instructions
Preparation
- Preheat your oven to 180°C (356°F).
- In an oven-safe glass bowl, add each ingredient and mix well.
- If you're making multiple bowls for meal prep, make sure to add each ingredient separately to each bowl.
- Add any toppings you like, such as fresh fruit, sugar-free chocolate chips, or shredded carrots; or keep it plain.
Baking
- Bake in the oven for 20-22 minutes.
- Remove from the oven and let cool for 5-10 minutes.
Serving
- Serve your pancake bowl with extra yogurt, peanut butter, maple syrup, or butter if desired.
