Description
Start your day with these Baked Protein Pancake Bowls—a no-banana, high-protein breakfast that’s perfect for meal prep. These fluffy, customizable pancake bowls are easy to make in batches, gluten-free friendly, and ideal for grab-and-go mornings. Whether you top them with berries, nut butter, or maple syrup, they deliver clean flavor and balanced fuel to keep you going.
Ingredients
- 1 cup rolled oats or oat flour
- 1/2 cup protein powder (vanilla or unflavored)
- 2 eggs
- 1/2 cup milk of choice (dairy or non-dairy)
- 1 tsp baking powder
- 1–2 tbsp maple syrup or honey (optional)
- 1 tsp vanilla extract
- 1/2 tsp cinnamon (optional)
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease or line a muffin tin or small ramekins.
- If using rolled oats, blend them into a fine flour.
- In a bowl, whisk together oat flour, protein powder, baking powder, cinnamon, and salt.
- In another bowl, whisk eggs, milk, maple syrup (if using), and vanilla extract.
- Combine wet and dry ingredients and mix until smooth.
- Divide batter evenly into prepared ramekins or muffin tin, filling each about ¾ full.
- Bake for 15–20 minutes, or until golden and a toothpick inserted comes out clean.
- Cool slightly before serving, or cool completely for storage.
Notes
- Stir in berries, chocolate chips, or shredded veggies for variety.
- For a savory version, skip sweetener and vanilla and add cheese and herbs.
- Use flax eggs or egg replacer to make it egg-free (texture will be slightly denser).
- These freeze well; wrap and store up to 2 months.
- Delicious warm or cold with toppings like yogurt, nut butter, or honey.