Baked Protein Pancake Bowl (Printable Version)

Fluffy baked pancake bowl packed with protein and topped with berries and nut butter for an energizing breakfast.

# Ingredient List:

→ Wet Ingredients

01 - 1 large egg
02 - 1/4 cup plain Greek yogurt
03 - 1/3 cup milk
04 - 1 tablespoon maple syrup or stevia

→ Dry Ingredients

05 - 1 to 2 tablespoons flax meal
06 - 1/3 cup all-purpose flour
07 - 1 scoop vanilla protein powder, approximately 26g protein
08 - 3/4 teaspoon baking powder

→ Pre-Bake Toppings

09 - 1/3 cup raspberries, sliced strawberries, blueberries, sliced bananas, or chocolate chips

→ Post-Bake Toppings

10 - Nut butter, maple syrup, extra Greek yogurt, salted butter, or chia jam as desired

# Directions:

01 - Preheat oven to 350°F. Lightly coat a 12 to 14 ounce oven-safe glass dish or ramekin with nonstick spray.
02 - In a mixing bowl, combine egg, Greek yogurt, milk, flax meal, flour, protein powder, maple syrup or stevia, and baking powder. Whisk until smooth batter forms.
03 - Pour batter into prepared dish. Arrange chosen pre-bake toppings such as berries, banana slices, or chocolate chips evenly over batter surface.
04 - Bake for 22 to 25 minutes until pancake is set in center and lightly golden at edges.
05 - Remove from oven and allow to cool for 5 to 10 minutes.
06 - Serve warm in baking dish. Add desired post-bake toppings such as nut butter, extra yogurt, syrup, or chia jam.

# Expert Advice:

01 -
  • It tastes like indulgence but actually fuels your body with 40g of protein in a single bowl.
  • You can make five at once on Sunday and have grab-and-go breakfasts that taste freshly baked all week.
  • The batter comes together in under five minutes, so even on rushed mornings you're not sacrificing nutrition.
02 -
  • Measure your protein powder by weight if possible because scoops vary wildly by brand, and that directly affects your protein count and texture.
  • Don't skip the five-minute rest after baking; it's when the pancake sets up and becomes sturdy enough to top without falling apart.
03 -
  • Invest in an oven-safe ramekin or small glass dish because the smaller surface area means better browning and a more cohesive final texture than using a large shallow pan.
  • Whisk your batter until it's completely smooth because any lumps of flour or protein powder won't hydrate and will taste chalky in the finished bowl.
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