Baked Protein Pancake Bowls

Why Make This Recipe

Baked Protein Pancake Bowls are an easy and delicious option for anyone looking to get more protein into their diet. This recipe is great for meal prep, meaning you can make several servings in advance and enjoy them throughout the week. Plus, you don’t need bananas, making it perfect for those who may not have them on hand. These pancake bowls are flexible, allowing for different toppings, and they can be cooked in the oven, saving you time in the morning.

How to Make Baked Protein Pancake Bowls

Ingredients:

• 1 egg
• 50 g yogurt (vanilla or unflavoured)
• 70 ml milk (any type, I use soy or almond)
• 35 g flour (all-purpose)
• 25 g protein powder
• 5 g zero calorie granulated sweetener (or sweetener of choice, about 1 tsp)
• 1/2 tsp baking powder

Directions:

1. Preheat your oven to 180°C (356°F).
2. In an oven-safe glass bowl, add each ingredient and mix well.
3. If you’re making multiple bowls for meal prep, make sure to add each ingredient separately to each bowl.
4. Add your favorite toppings. You can use fresh fruit, sugar-free chocolate chips, shredded carrots, or keep it plain.
5. Bake in the oven for 20-22 minutes.
6. Remove from the oven and let cool for 5-10 minutes.
7. Serve with extra yogurt, peanut butter, maple syrup, or butter as desired.

How to Serve Baked Protein Pancake Bowls

Serve your Baked Protein Pancake Bowls warm. You can top them with yogurt, a drizzle of maple syrup, or any other toppings you enjoy. They make for a great breakfast or snack option that is filling and nutritious.

How to Store Baked Protein Pancake Bowls

Once cooled, store the pancake bowls in an airtight container in the fridge. They can be kept for up to 3-4 days. If you want to save them for longer, consider freezing them. Just make sure to wrap them well!

Tips to Make Baked Protein Pancake Bowls

• Use a variety of protein powder to change the flavor.
• Experiment with toppings to keep your meals interesting.
• If you want a sweeter taste, adjust the sweetener to your liking.
• For a fluffier texture, you can separate the egg and beat the egg white until fluffy before folding it into the mixture.

Variation

You can modify the recipe by adding spices like cinnamon or vanilla extract. If you want to make it dairy-free, use dairy-free yogurt and milk alternatives.

FAQs

1. Can I use other types of flour?
Yes, you can use whole wheat flour, oat flour, or any flour you prefer.

2. How can I make these pancake bowls vegan?
To make them vegan, replace the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) and use plant-based yogurt and milk.

3. Can I make these in advance and freeze them?
Yes, you can bake the bowls in advance and freeze them. Just ensure they are properly wrapped to avoid freezer burn. When ready to eat, thaw overnight in the fridge and reheat in the oven or microwave.

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