Baked Protein Pancake Bowls (Print Version)
# Ingredients:
→ Pancake Base
01 -
1 egg
02 -
50 g vanilla or unflavoured yogurt
03 -
70 ml milk (soy, almond or any milk works great)
04 -
35 g all purpose flour
05 -
25 g protein powder (vanilla or white chocolate recommended)
06 -
5 g zero calorie granulated sweetener (about 1 tsp)
07 -
1/2 tsp baking powder
→ Optional Toppings
08 -
Fresh fruit
09 -
Sugar free chocolate chips
10 -
Shredded carrots
11 -
Extra yogurt
12 -
Peanut butter
13 -
Maple syrup
14 -
Butter
# Instructions:
01 -
Fire up your oven to 180°C (356°F). This temp gives us that perfect fluffy-on-the-inside, slightly crisp-on-the-outside texture.
02 -
Grab your oven-safe glass bowl and throw in all your ingredients. Give everything a good mix until the batter looks smooth. Don't stress if there are a few tiny lumps - that's totally fine!
03 -
If you're batch cooking (smart move!), add each ingredient separately to each bowl. This way, every serving has the exact same calories and volume. No bowl envy on Wednesday when you're down to your last prep!
04 -
Now for the fun part! Add whatever toppings make your heart happy. Fresh berries, sugar-free chocolate chips, or get sneaky with some shredded carrots. You can also keep it plain and jazz it up after baking.
05 -
Pop your bowl(s) in the oven for 20-22 minutes. You'll know it's done when the center is set but still has a bit of jiggle, and the edges start pulling away slightly from the bowl.
06 -
Let your pancake bowl cool for 5-10 minutes (I know it's hard to wait!). Then top with extra goodies like a dollop of yogurt, a drizzle of peanut butter, maple syrup, or a pat of butter. Dig in!
# Notes:
01 -
This recipe uses vegan protein powder. If using whey protein, reduce the liquid slightly as whey absorbs less moisture.
02 -
These bowls keep well in the fridge for 3-4 days. Just reheat in the microwave for 30-60 seconds when ready to eat.
03 -
Making 3-4 bowls at once is ideal for weekly meal prep.