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Baked Protein Pancake Bowls

Baked Protein Pancake Bowls
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Baked Protein Pancake Bowls are a nutritious and delicious breakfast option, packed with protein, fiber, and wholesome ingredients. These convenient, high-protein pancakes are baked instead of pan-fried, offering a hands-off meal prep solution that supports sustained energy and balanced nutrition. Fully customizable with fruits, nuts, and spices, they make a perfect start to your day with minimal cleanup.

Ingredients

Main Ingredients

  • Protein Powder (choose your favorite flavor) – 1 cup
  • Oats – 1 cup
  • Eggs – 2 large
  • Milk or Milk Alternative – 1 cup (adjust for desired batter consistency)
  • Baking Powder – 1 tsp
  • Sweetener (honey, maple syrup, or other natural sweetener) – 2 tbsp
  • Fresh or Frozen Fruit (optional) – 1/2 cup
  • Vanilla Extract – 1 tsp

Optional Variations and Add-ins

  • Cocoa Powder or Chocolate Chips (for Chocolate Delight) – 2 tbsp cocoa powder or 1/4 cup chocolate chips
  • Mixed Berries (for Berry Blast) – 1/2 cup
  • Chopped Nuts (almonds, walnuts, pecans) – 1/4 cup
  • Mashed Banana and Cinnamon (for Banana Bread version) – 1 medium banana, 1/2 tsp cinnamon
  • Flax or Chia Egg (for vegan/dairy-free option) – 2 tbsp flaxseed meal or chia seeds mixed with 6 tbsp water (let sit 5 minutes)
  • Plant-based Milk (for vegan/dairy-free option) – 1 cup almond milk, oat milk, or other

Instructions

  1. Preheat and Prepare Your Pan: Begin by preheating your oven to 350°F (175°C). Lightly grease your muffin tin or oven-safe bowls with non-stick spray or a little coconut oil to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, combine the protein powder, oats, baking powder, and any dry spices or cocoa powder you are using. Whisk everything together until evenly distributed to avoid clumps.
  3. Add Wet Ingredients: In a separate bowl, whisk together eggs (or flax/chia eggs), milk (or plant-based milk), vanilla extract, and sweetener of choice. Slowly pour the wet mixture into the dry ingredients, stirring gently until you have a smooth batter. Fold in fresh or frozen fruit here if desired.
  4. Portion into Baking Dish: Evenly divide the batter into your prepared muffin tin or individual bowls. Fill each about three-quarters full to allow room for rising during baking.
  5. Bake and Cool: Bake in the oven for 15-18 minutes or until the tops spring back when lightly touched. Once baked, let them cool slightly before removing from the pan. Serve warm or at room temperature.

Notes

  • Choose Quality Protein Powder: Use a protein powder that blends well and complements the dish’s flavor.
  • Don’t Overmix: Stir batter until just combined to keep texture light and fluffy.
  • Adjust Consistency: Add more milk if batter is too thick, or more oats if too runny.
  • Cooking Time May Vary: Oven temperatures vary; check pancake bowls early to avoid overbaking.
  • Experiment with Toppings: Top with fresh fruits, yogurt, nut butter, chia seeds, or shredded coconut for extra flavor and nutrition.
  • Gluten-Free Option: Use gluten-free oats to make this recipe suitable for gluten sensitivities.
  • Vegan Variation: Substitute eggs with flax or chia eggs and use plant-based milk and vegan protein powder.
  • Storage: Refrigerate leftovers in airtight container for up to 4 days; freeze for up to 2 months in wrapped portions.
  • Reheating: Microwave 30-60 seconds or warm in toaster oven; avoid overheating to prevent drying out.

Nutrition

Keywords: protein pancakes, baked pancakes, high protein breakfast, meal prep breakfast, gluten free breakfast, healthy pancake bowls

Find it online: https://marybaking.com/baked-protein-pancake-bowls/