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Baked Protein Pancake Bowls: Great for Meal Prep (and No Banana Needed)

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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.

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.

Find it online: https://yumfamilyrecipes.com/baked-protein-pancake-bowls-great-for-meal-prep-and-no-banana-needed/