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Baked Protein Pancake Bowls

These Baked Protein Pancake Bowls are a quick and easy breakfast option with minimal cleanup and a protein boost to start your day.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 piece egg
  • 50 g yogurt (vanilla or unflavored)
  • 70 ml milk (soy, almond, or any milk)
  • 35 g flour (all-purpose) Can substitute with oat flour for a gluten-free option.
  • 25 g protein powder Optional, can be omitted.
  • 5 g zero-calorie granulated sweetener (or 1 tsp sweetener of choice)
  • 1/2 tsp baking powder
Toppings
  • fresh fruit, sugar-free chocolate chips, shredded carrots, etc. Use your favorite toppings.

Method
 

Preparation
  1. Preheat your oven to 180°C (356°F).
  2. In an oven-safe glass bowl, combine all the ingredients and mix until smooth.
  3. For meal prep, you can divide ingredients into separate bowls ahead of time.
  4. Add your choice of toppings to the batter. Get creative!
Cooking
  1. Bake for 20-22 minutes until set and golden.
  2. Let cool for 5-10 minutes, then serve with extra yogurt, peanut butter, or maple syrup.

Notes

You can store these pancakes in the fridge for about 3-5 days, or freeze for up to a month. Reheat in the microwave for about a minute.