Easy Baked Protein Pancake Bowls for a Cozy Breakfast

Enjoy these High-Protein Baked Pancake Bowls with 31 grams of protein for a cozy breakfast treat.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 22

Cooling Time 10

Total Time 42

Servings: 2 bowls

Course: Breakfast

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

1 large Egg Swap for a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water) if vegan.
1 cup High-Protein Yogurt Greek or Skyr yogurt is ideal.
1/2 cup Milk Almond, soy, or dairy milk work beautifully.
1 cup All-Purpose Flour Substitute with oat, spelt, buckwheat, or gluten-free flour if desired.
1/2 scoop Protein Powder Vanilla or white chocolate recommended.
1 tsp Sweetener Granulated or liquid sweetener suggested.
1 tsp Baking Powder Make sure it's fresh for optimal rise.

Equipment

Oven
Mixing bowl
Ramekin
Measuring cups
Measuring spoons

Method

Step-by-Step Instructions

Preheat your oven to 180°C (356°F).
In a large mixing bowl, combine the egg, high-protein yogurt, and milk. Stir in the all-purpose flour, protein powder, sweetener, and baking powder until smooth.
Consider personalizing the batter with optional toppings like fresh berries, chocolate chips, or nuts.
Pour the batter into an oven-safe bowl and bake for 20–22 minutes until the top is golden.
Allow to cool for about 5–10 minutes before serving.
Serve and enjoy with toppings like peanut butter or syrup.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 35gProtein: 31gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 250mgPotassium: 350mgFiber: 3gSugar: 5gVitamin A: 300IUCalcium: 200mgIron: 1.5mg

Notes

These Baked Protein Pancake Bowls can be stored in the fridge for up to 5 days or frozen for up to 1 month. Reheat in the microwave for quick breakfast options.

Tried this recipe?

Let us know how it was!