Description
Warm, fluffy, and packed with protein, these baked pancake bowls combine the comfort of classic pancakes with the ease of a bake-and-go breakfast. Perfect for cozy fall mornings or busy meal prep days.
Ingredients
- 1 cup oat flour or rolled oats blended into flour
- 1 scoop vanilla protein powder
- 1 tsp baking powder
- ½ tsp cinnamon
- Pinch of salt
- 1 large egg
- ⅓ cup Greek yogurt (plain or vanilla)
- ¼ cup milk of choice (almond, oat, dairy)
- 1 tbsp maple syrup
- ½ tsp vanilla extract
- Optional: mashed banana or pumpkin puree for extra flavor
- Optional toppings: chopped nuts, blueberries or apple slices, chocolate chips, sprinkle of cinnamon sugar
Instructions
- Preheat oven to 350°F (175°C) and lightly grease two small oven-safe bowls or ramekins.
- In a medium bowl, mix oat flour, protein powder, baking powder, cinnamon, and salt.
- In another bowl, whisk together the egg, Greek yogurt, milk, maple syrup, and vanilla extract.
- Combine wet and dry ingredients, stirring until smooth. If the batter is too thick, add 1–2 tbsp milk.
- Pour batter evenly into bowls and add optional toppings if desired.
- Bake for 18–22 minutes, until the center is set and a toothpick comes out clean.
- Let cool slightly before serving warm with a spoon.
Notes
Add mashed banana or pumpkin puree for seasonal flavor. Microwave version: 1:30–2 minutes in a microwave-safe bowl. Adjust maple syrup if using unsweetened protein powder.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American