Description
This Baked Protein Pancake Bowl is a healthy, high-protein breakfast that’s fluffy, customizable, and perfect for meal prep. Packed with protein powder, Greek yogurt, and fresh toppings, it’s a quick and satisfying way to start your day.
Ingredients
Scale
- 1 large egg
- 1/4 cup plain Greek yogurt (dairy-free if needed)
- 1/3 cup milk (any kind)
- 1-2 Tablespoons flax meal
- 1/3 cup flour (gluten-free if needed)
- 1 scoop vanilla protein powder
- 1 Tablespoon maple syrup or stevia
- 3/4 teaspoon baking powder
- Toppings before baking: raspberries, strawberries, blueberries, chocolate chips, bananas
- Toppings after baking: nut butter, syrup, Greek yogurt, salted butter, chia jam
Instructions
- Preheat the oven to 350°F (175°C). Lightly spray a 12-14 ounce glass dish or ramekin with nonstick spray.
- In a mixing bowl, combine the egg, Greek yogurt, milk, flax meal, flour, protein powder, maple syrup or stevia, and baking powder. Stir until well blended.
- Pour the batter into the prepared dish and arrange desired toppings (like berries or chocolate chips) on top.
- Bake for 22-25 minutes or until the pancake is set in the center and lightly golden on top.
- Allow to cool for 5-10 minutes before serving. Add post-baking toppings like nut butter, chia jam, or Greek yogurt if desired.
Notes
- For a vegan version, use a flax egg and plant-based yogurt.
- Adjust sweetness by swapping maple syrup for your favorite sugar substitute.
- Try adding a pinch of cinnamon or vanilla extract for extra flavor.
- Leftovers can be stored in the fridge for up to 2 days and reheated gently.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 9g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 55mg