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–+ servings
Delicious fluffy baked protein pancake bowls topped with fresh fruit and nuts

Fluffy Baked Protein Pancake Bowls

These single serving baked protein pancake bowls are fluffy, customizable, and perfect for a quick breakfast. Packed with protein, they are easy to make and delicious!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 1 serving
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup protein powder (whey or plant-based) Use a neutral-flavored protein powder for the most versatile base.
  • 1/2 cup rolled oats Rolled oats give structure; quick oats will work but yield a slightly different texture.
  • 1 tsp baking powder
Wet Ingredients
  • 1/4 cup milk or milk alternative Adjust if batter seems too thick.
  • 2 pieces eggs
  • 1/4 cup Greek yogurt (or dairy-free yogurt)
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Lightly grease a muffin tin or small ovenproof bowls.
  2. In a bowl, whisk the protein powder, rolled oats, and baking powder until even.
  3. In a separate bowl, beat the milk, eggs, Greek yogurt, and vanilla until smooth and slightly frothy.
  4. Pour the wet mixture into the dry mixture. Stir until combined; small lumps are fine. If the batter is very thick, add a tablespoon or two of milk.
  5. Spoon the batter into the prepared tin, filling each cavity about two thirds full.
Baking
  1. Bake on the middle rack for 15 to 20 minutes. They are done when the tops are golden and a toothpick inserted in the center comes out clean.
  2. Let the pancake bowls cool for a few minutes in the tin, then remove and serve warm with your favorite toppings.

Nutrition

Serving: 1Calories: 300kcalCarbohydrates: 30gProtein: 25gFat: 6gSaturated Fat: 2gSodium: 300mgFiber: 5gSugar: 5g

Notes

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a toaster oven or conventional oven at 300°F (150°C) for 6 to 8 minutes or microwave for 20 to 30 seconds. To freeze, wrap individual pancake bowls in plastic wrap and place in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.

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