Description
Fluffy baked protein pancake bowls that are lightly sweet, filling, and nourishing—an easy, hands-off breakfast perfect for busy mornings or meal prep.
Ingredients
- 1 cup oats or oat flour
- 0.5 cup protein powder (vanilla or unflavored)
- 1 tsp baking powder
- 0.25 tsp salt
- 0.75 cup milk or plant-based milk
- 2 large eggs
- 2 tbsp maple syrup or honey
- 1 tsp vanilla extract
- Optional mix-ins: chocolate chips, berries, banana slices, nut butter
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease oven-safe bowls or ramekins.
- In a bowl, mix the oats or oat flour, protein powder, baking powder, and salt.
- In another bowl, whisk together the milk, eggs, maple syrup, and vanilla extract.
- Combine the wet and dry ingredients until smooth.
- Fold in any optional mix-ins if using.
- Divide the batter evenly between the prepared bowls.
- Bake for 18–22 minutes, until puffed, set in the center, and lightly golden.
- Let cool slightly before serving.
Notes
- Use certified gluten-free oats to keep this recipe gluten-free.
- Add cinnamon or cocoa powder for flavor variations.
- Greek yogurt can replace part of the milk for extra protein.
- Top with fruit, yogurt, or nut butter before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 260mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 140mg
