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Baked Protein Pancake Bowls

Baked Protein Pancake Bowls are a customizable, protein-packed breakfast option that lets you enjoy pancakes without the hassle of flipping them on a griddle.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Healthy
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups quick oats Rolled oats can also be used; avoid steel-cut oats.
  • 1 scoop protein powder (vanilla or chocolate) Use chocolate for dessert vibes.
  • 1 cup milk Can use cow's milk, oat milk, almond milk, or soy milk.
  • 2 large eggs Essential for a fluffy texture.
  • 1 teaspoon baking powder For extra lift.
  • 1 tablespoon maple syrup or honey Adjust sweetness to taste.
  • 1 teaspoon cinnamon Optional but recommended for flavor.
  • a pinch salt Enhances flavor.
Optional Add-Ins
  • 1/2 cup nuts For added crunch.
  • 1 cup frozen berries Add directly from the bag.
  • 2 tablespoons peanut butter Swirl in for gooey pockets.
  • 1 tablespoon flaxseed or chia seeds For increased fiber.
  • 1/4 cup shredded coconut For a tropical flavor.
  • 1/2 cup chopped pineapple Another option for tropical flavor.
  • 1 tablespoon cheese and herbs For a savory version.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Spray your bowls or muffin tin with non-stick spray.
  3. In a large mixing bowl, combine the oats, protein powder, baking powder, cinnamon, and salt.
  4. In a separate bowl, whisk together the milk, eggs, and maple syrup or honey.
  5. Add the wet ingredients to the dry ingredients and mix until combined.
  6. Fold in any additional ingredients or toppings desired.
Cooking
  1. Pour the batter into the prepared bowls or muffin tin.
  2. Bake for 18-22 minutes, until a toothpick comes out mostly clean.
  3. Remove from the oven and let cool slightly before serving.

Notes

These bowls are great for meal prep. Store in an airtight container in the fridge for up to four days and reheat in the microwave. For longer storage, freeze individually, reheating directly or thawing overnight in the fridge. To keep them moist when reheating, add a splash of milk.