Description
This Baked Protein Pancake Bowl is a nutritious and delicious breakfast option that combines the fluffiness of pancakes with the convenience of a single-serving baked bowl. Packed with protein from Greek yogurt and protein powder, it’s perfect for a quick, high-protein meal. Customize it by folding in fresh berries or sugar-free chocolate chips for extra flavor and texture.
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)
Instructions
- Preheat oven: Preheat the oven to 350°F (180°C) to prepare for baking the pancake bowl evenly.
- Combine dry ingredients: In a mixing bowl, mix together the flour, protein powder, baking powder, and sweetener until well incorporated.
- Whisk wet ingredients: In a separate bowl, whisk the egg, vanilla Greek yogurt, and soy milk until smooth and combined.
- Mix wet and dry: Pour the wet mixture into the dry ingredients bowl and stir until a smooth batter forms without lumps.
- Optional add-ins: If desired, gently fold in fresh berries or sugar-free chocolate chips for added flavor and texture.
- Bake the bowl: Pour the batter into an oven-safe bowl or ramekin. 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 at room temperature, then refrigerate. It can be stored for up to 3-4 days.
- Reheat and serve: To enjoy, reheat in the microwave for 40-60 seconds. Top with extra Greek yogurt or sugar-free maple syrup if desired.
Notes
- Feel free to substitute the all-purpose flour with spelt, oat, gluten-free, or buckwheat flour to suit dietary preferences.
- You can swap soy milk for any plant-based or dairy milk according to taste.
- The sugar-free sweetener can be replaced with regular sugar, honey, or maple syrup if you prefer.
- Add fresh fruit or sugar-free chocolate chips to customize flavor and nutrition.
- Store any leftovers in the refrigerator and consume within 3-4 days for freshness.
- Ensure the bowl or ramekin used for baking is oven-safe to avoid accidents.
