Baked Protein Pancake Bowls
A wholesome and delicious breakfast option that combines the heartiness of pancakes with the nutritional benefits of a protein-rich batter. Perfect for meal prep and enjoying throughout the week.
Equipment
- Mixing Bowl
- Whisk
- Baking dish (9x9 inch or similar)
- Measuring Cups
- Measuring spoons
Ingredients
Main Ingredients
- 1 cup rolled oats
- 2 scoops protein powder (vanilla or your choice)
- 1 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
- 1 ½ cups unsweetened almond milk (or milk of choice)
- 2 large eggs
- 1 tsp vanilla extract
- 2 Tbsp maple syrup (optional) Can adjust amount to taste.
Toppings (Optional)
- fresh berries or sliced bananas For topping.
- yogurt For serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare a baking dish by lightly greasing it.
- In a mixing bowl, combine the rolled oats, protein powder, baking powder, cinnamon, and salt.
- In a separate bowl, whisk together the almond milk, eggs, vanilla extract, and maple syrup, if using.
- Pour the wet ingredients into the dry ingredients and stir gently until combined.
- Pour the batter into the prepared baking dish and spread it evenly.
Cooking
- Bake in the preheated oven for about 25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Allow the pancake bowl to cool slightly before slicing into squares or servings.
Serving
- Serve warm with fresh fruit or yogurt.
Notes
For added flavor, incorporate other spices like nutmeg or ginger. Sweeten to your preference by adjusting the maple syrup. Store leftovers in an airtight container in the fridge for up to one week; they reheat well in the microwave. Consider using coconut yogurt for a dairy-free option.