Why You’ll Love Baked Protein Pancake Bowls Recipe
These Baked Protein Pancake Bowls are not only great for meal prep but also customizable to suit your taste and dietary needs. The combination of protein powder, oats, and eggs makes these bowls filling and energizing, while the addition of toppings like fresh fruit, nuts, or yogurt makes them even more delicious. They’re an excellent way to kickstart your morning with a nutritious, satisfying breakfast, and since you can prepare them ahead of time, you’ll always have a healthy option ready to go.
Ingredients
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Protein powder (your choice of flavor)
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Oats
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Eggs
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Baking powder
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Almond milk (or milk of choice)
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Vanilla extract
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Salt
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Sweetener (like honey, maple syrup, or stevia, optional)
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Toppings (such as berries, nuts, yogurt, or peanut butter)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat your oven to 350°F (175°C) and lightly grease a muffin tin or small baking dishes.
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In a large bowl, mix together the oats, protein powder, baking powder, and salt.
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In another bowl, whisk the eggs, almond milk, vanilla extract, and sweetener (if using).
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Combine the wet and dry ingredients and stir until well mixed. The batter should be thick but pourable.
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Pour the batter evenly into the muffin tin or baking dishes, filling them about 3/4 full.
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Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let cool for a few minutes before serving. Add your favorite toppings, such as fresh fruit, nuts, or a dollop of yogurt.
Servings and timing
This recipe makes 4-6 servings, depending on the size of your baking dish. It takes about 10 minutes to prep and 18-20 minutes to bake, so the total time is around 30 minutes.
Variations
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Different flavors: Use flavored protein powders (like chocolate, vanilla, or cinnamon) to change up the flavor profile.
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Add-ins: Mix in some chia seeds, flaxseeds, or shredded coconut for added texture and nutrients.
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Sweeteners: Adjust the sweetness with natural sweeteners like honey, maple syrup, or stevia, or leave them out for a less sweet option.
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Toppings: Experiment with different toppings like almond butter, fresh berries, granola, or sliced bananas.
Storage/Reheating
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Storage: Store the baked protein pancake bowls in an airtight container in the refrigerator for up to 4 days.
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Reheating: To reheat, simply pop them in the microwave for 30-45 seconds or warm them in the oven at 350°F (175°C) for 5-10 minutes.
FAQs
1. Can I make these without protein powder?
Yes, you can omit the protein powder and add more oats or a flour substitute. You might need to adjust the liquid to get the right consistency.
2. Can I use a different type of milk?
Yes, you can use any milk of your choice, such as dairy milk, coconut milk, or soy milk.
3. Can I make this recipe vegan?
Yes, to make it vegan, use a plant-based protein powder, flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), and a dairy-free milk.
4. How can I make these pancakes fluffier?
You can add a bit more baking powder or increase the egg whites to help create a fluffier texture.
5. Can I freeze the protein pancake bowls?
Yes, these pancake bowls freeze well. Just make sure they are completely cooled before wrapping them tightly in plastic wrap and storing in the freezer for up to 1-2 months.
6. Can I use quick oats instead of rolled oats?
Yes, you can use quick oats, but keep in mind that they may create a slightly different texture than rolled oats.
7. How can I make these pancake bowls more filling?
Add a scoop of peanut butter, chia seeds, or Greek yogurt on top for extra protein and healthy fats.
8. Can I skip the sweetener?
Yes, you can skip the sweetener if you prefer a less sweet breakfast, especially if you’re adding toppings like fruit.
9. Can I add fruit directly into the batter?
Yes, you can fold in fruits like blueberries, strawberries, or diced apples into the batter before baking for a fruity twist.
10. How can I make these protein pancake bowls less dense?
To make them less dense, try adding a little extra liquid to the batter or reducing the amount of protein powder slightly.
Conclusion
These Baked Protein Pancake Bowls are a quick, easy, and healthy option for meal prep that’s both delicious and nutritious. With no bananas needed, you can enjoy a satisfying breakfast or snack that’s full of protein and flavor. Whether you make them in advance or whip them up on the spot, these bowls are sure to become a go-to in your recipe collection. Try them today and enjoy a cozy, protein-packed treat!
Baked Protein Pancake Bowls: Great for Meal Prep (and No Banana Needed)
These Baked Protein Pancake Bowls are perfect for meal prep, packed with protein, and no bananas are needed! Made with simple ingredients, these bowls are fluffy, filling, and customizable with your favorite toppings. A healthy and delicious way to start your day or enjoy as a snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Makes 4-6 bowls
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 cup rolled oats (or oat flour for a smoother texture)
- 1 scoop vanilla protein powder
- 2 large eggs
- 1/2 cup unsweetened almond milk (or any milk of your choice)
- 1/4 cup Greek yogurt (for added creaminess)
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- 1 tbsp maple syrup or honey (optional, for sweetness)
- Pinch of salt
- Toppings (optional):
- Fresh fruit (berries, banana slices, etc.)
- Nut butter (peanut, almond, etc.)
- Chopped nuts (almonds, walnuts)
- Chocolate chips
- A drizzle of honey or maple syrup
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C) and lightly grease or line a muffin tin or oven-safe bowl with parchment paper. - Prepare the Pancake Batter:
In a blender or mixing bowl, combine the oats (or oat flour), protein powder, eggs, almond milk, Greek yogurt, baking powder, vanilla extract, maple syrup (if using), and a pinch of salt. - Blend until smooth. If you prefer a chunkier texture, pulse a few times to break down the oats but still leave some texture.
- Bake the Pancake Bowls:
Pour the batter into the prepared muffin tin or individual baking bowls, filling each about 3/4 full. Bake in the preheated oven for 15-20 minutes, or until the tops are golden and a toothpick inserted comes out clean. - Let Cool:
Allow the baked pancake bowls to cool for a few minutes before removing them from the pan. If you used a muffin tin, carefully pop each bowl out. - Top and Serve:
Once cooled, top your pancake bowls with fresh fruit, a drizzle of honey or maple syrup, nut butter, or any other toppings you like. - Meal Prep Tips:
- You can store these baked protein pancake bowls in an airtight container in the fridge for up to 3-4 days.
- To reheat, simply microwave for about 30-45 seconds or warm in the oven for a few minutes.
Notes
- If you want a dairy-free version, use a plant-based protein powder and a dairy-free yogurt alternative.
- For extra flavor, add cinnamon, cocoa powder, or even a handful of chocolate chips to the batter before baking.
- You can substitute rolled oats with oat flour for a smoother batter, especially if you’re looking for a more traditional pancake texture.
