Fluffy Baked Protein Pancake Bowls (Print Version)
Start your day with fluffy baked protein pancake bowls. A healthy, satisfying breakfast packed with protein, easy to make, and customizable with your favorite toppings.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 30 minutes
Servings: 2 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ The Fluffy Protein Base
01 -
1/2 cup oat flour
02 -
1/4 cup vanilla protein powder
03 -
1 tsp baking powder
04 -
Pinch of salt
05 -
1 large egg
06 -
1/2 cup unsweetened almond milk
07 -
1 tsp vanilla extract
08 -
1 tbsp maple syrup
→ Sweet & Creamy Swirls
09 -
1/2 cup plain non-fat Greek yogurt
10 -
1/2 cup mixed berries (fresh or frozen)
11 -
1 tbsp maple syrup (for topping)
→ Crunchy & Fresh Toppings
12 -
1/4 cup granola
13 -
1/4 cup fresh berries (for garnish)
14 -
1 tbsp chopped pecans
# Instructions:
01 -
Preheat oven to 375°F (190°C). Lightly grease two oven-safe bowls or ramekins (about 8-10 oz each) with cooking spray. This prepares them for your delicious Fluffy Baked Protein Pancake Bowls for Breakfast.
02 -
In a medium bowl, whisk together 1/2 cup oat flour, 1/4 cup vanilla protein powder, 1 tsp baking powder, and a pinch of salt. Ensure all dry ingredients are well combined to prevent clumps in your batter.
03 -
In a separate bowl, whisk 1 large egg, 1/2 cup unsweetened almond milk, 1 tsp vanilla extract, and 1 tbsp maple syrup until smooth. This creates the liquid base for your fluffy pancake batter.
04 -
Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. Be careful not to overmix; a few small lumps are fine and contribute to the fluffiness of your Fluffy Baked Protein Pancake Bowls for Breakfast.
05 -
Divide the batter evenly between the two prepared oven-safe bowls. Bake for 18-22 minutes, or until the pancakes are golden brown and a toothpick inserted into the center comes out clean.
06 -
While the pancakes bake, combine 1/2 cup plain non-fat Greek yogurt, 1/2 cup mixed berries (fresh or frozen), and 1 tbsp maple syrup in a small bowl. Stir gently to create a sweet and creamy swirl.
07 -
Once baked, carefully remove the Fluffy Baked Protein Pancake Bowls for Breakfast from the oven. Top each warm pancake with half of the prepared yogurt swirl, 1/4 cup granola, 1/4 cup fresh berries, and 1 tbsp chopped pecans. Serve immediately.
# Notes:
01 -
For extra fluffiness, let the batter rest for 5-10 minutes before baking. This allows the oat flour to hydrate and the baking powder to activate fully.
02 -
Leftover baked pancake bowls can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or oven.
03 -
Feel free to swap oat flour for whole wheat flour, or almond milk for any dairy or non-dairy milk. Adjust sweetness to your preference with more or less maple syrup.
04 -
Get creative with toppings! Sliced banana, a drizzle of nut butter, chocolate chips, or a sprinkle of cinnamon would all be delicious additions.
# Tools You'll Need:
01 -
Mixing bowls
02 -
Whisk
03 -
Measuring cups and spoons
04 -
Oven-safe bowls or ramekins (2)
05 -
Oven
# Nutrition Facts (Per Serving):
Calories: 378 kcal
Total Fat: 10 g
Total Carbohydrate: 50 g
Protein: 24 g