Protein Pancake Bowls (Print Version)
Soft, baked pancake bowls bursting with protein. Mix and match toppings for an easy start to your day.
# Ingredients:
→ Base Mixture
01 -
0.5 tsp baking powder
02 -
5 g zero-calorie granulated sweetener or any sweetener you like
03 -
25 g protein powder (white chocolate or vanilla flavor)
04 -
35 g plain flour
05 -
70 ml milk (soy, almond, or whatever you’ve got)
06 -
50 g vanilla or plain yogurt
07 -
1 egg
# Steps:
01 -
Dollop on some extra yogurt, nut butter, syrup, plain butter, or any topping that sounds tasty to you.
02 -
Let it chill for a good 5 to 10 minutes outside the oven before digging in.
03 -
Bake your bowl for about 20-22 minutes. It’s ready when it gets that nice golden look and isn’t jiggly anymore.
04 -
Before it goes in the oven, toss on some berries, sugar-free chocolate chips, grated carrots, or just keep it simple if you want.
05 -
If you’re making more than one, split up everything so each bowl’s got its own mix for even results.
06 -
Grab an oven-safe glass bowl, throw in the egg, yogurt, milk, flour, protein powder, sweetener, and baking powder. Mix it all up until you don’t see any lumps.
07 -
Get your oven going at 180°C to start things off.
# Notes:
01 -
If the batter feels too thick or runny with a different protein powder, just add or cut back on the liquid to fix it.
02 -
Swap out regular flour with oat flour or almond flour if you want it gluten-free.
03 -
Get creative with toppings—nut butter, your favorite berries, sweet sauces, whatever you’re into.
04 -
If you’re not a fan of zero-calorie sweetener, honey, stevia, or a little maple syrup works too.
05 -
You can keep these bowls in the fridge for up to 4-5 days, or stash ‘em in the freezer to last even longer.