Description
These Baked Protein Pancake Bowls are a nutritious and delicious twist on traditional pancakes, perfect for a wholesome breakfast or post-workout meal. Packed with protein and topped with fresh fruits and nuts, they combine the comfort of pancakes with the convenience of a bowl, making them an ideal healthy start to your day.
Ingredients
Pancake Bowl
- 1 cup oat flour
- 1 scoop vanilla protein powder
- 1 teaspoon baking powder
- 2 large eggs
- 1/2 cup unsweetened almond milk
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- Pinch of salt
Toppings
- 1/2 cup mixed fresh berries (blueberries, strawberries, raspberries)
- 2 tablespoons chopped nuts (almonds or walnuts)
- 2 tablespoons Greek yogurt or plant-based yogurt
- 1 teaspoon chia seeds
- Additional maple syrup for drizzling (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease 4 ramekins or muffin tins to prevent sticking.
- Prepare Batter: In a large mixing bowl, combine the oat flour, protein powder, baking powder, and salt. In a separate bowl, whisk together eggs, almond milk, maple syrup, and vanilla extract until smooth.
- Mix Ingredients: Gradually add the wet ingredients to the dry ingredients, stirring until just combined and no lumps remain. Be careful not to overmix to keep the pancake texture light.
- Fill Ramekins: Divide the batter evenly among the prepared ramekins or muffin cups, filling each about 3/4 full.
- Bake: Place the ramekins on a baking sheet and bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Cool Slightly: Remove from the oven and allow the pancake bowls to cool for 5 minutes before carefully removing them from the ramekins.
- Add Toppings: Top each pancake bowl with a dollop of Greek yogurt, sprinkle with mixed berries, chopped nuts, and chia seeds. Drizzle with additional maple syrup if desired.
- Serve and Enjoy: Serve warm for a comforting and protein-rich breakfast bowl that satisfies both taste and nutrition.
Notes
- Oat flour can be substituted with whole wheat flour or almond flour for variation.
- Use dairy or plant-based milk according to your dietary preferences.
- For a vegan version, substitute eggs with flax eggs and use plant-based protein powder.
- Feel free to customize toppings with your favorite fruits, seeds, or nut butters.
- Store leftover pancake bowls in an airtight container in the refrigerator for up to 3 days; reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
