Why You’ll Love This Recipe
These Baked Protein Pancake Bowls are not only delicious but also incredibly easy to make. The blend of oats, protein powder, and banana creates a fluffy and satisfying base, and you can top it with fresh fruits, yogurt, nut butter, or maple syrup for extra flavor. It’s a breakfast that keeps you full and energized without the sugar crash, and it’s perfect for meal prepping!
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- rolled oats
- protein powder (flavor of your choice)
- medium banana (mashed)
- eggs
- almond milk (or milk of choice)
- baking powder
- vanilla extract
- cinnamon
- Optional toppings: fresh berries, sliced bananas, Greek yogurt, maple syrup, nut butter, chia seeds
directions
- Preheat the oven: Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
- Blend the ingredients: In a blender or food processor, combine the rolled oats, protein powder, mashed banana, eggs, almond milk, baking powder, vanilla extract, and cinnamon. Blend until smooth and creamy.
- Pour the batter: Pour the pancake batter into the prepared baking dish, spreading it evenly.
- Bake the pancake bowls: Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is golden and the pancake is set.
- Cool the dish: Once baked, remove it from the oven and let it cool for a few minutes.
- Cut and serve: Cut the baked pancake into squares or scoop it into bowls. Add your favorite toppings such as fresh berries, sliced bananas, Greek yogurt, maple syrup, or nut butter, and enjoy!
Servings and timing
Servings: 4
Prep time: 15 minutes
Cook time: 25-30 minutes
Total time: 40-45 minutes
Variations
- Flavor variations: Use flavored protein powder like chocolate or vanilla to switch up the taste.
- Vegan version: Substitute eggs with flax eggs (1 tablespoon ground flax seeds + 3 tablespoons water) and use a plant-based milk like oat milk or coconut milk.
- Sweetness: If you like it sweeter, add a tablespoon of honey or maple syrup into the batter before baking.
- Fruit add-ins: Toss in some blueberries, diced apples, or chopped strawberries into the batter for added fruity goodness.
storage/reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: To reheat, pop it in the microwave for about 20-30 seconds or bake at 350°F for 5-7 minutes until warmed through.
FAQs
Can I use rolled oats instead of quick oats?
Yes, rolled oats work perfectly fine for this recipe! If you don’t have a blender, you can also pulse the oats in a food processor to break them down before adding the other ingredients.
Can I make this ahead of time?
Yes! These protein pancake bowls are great for meal prepping. You can make them in advance and store them in the fridge, then reheat when you’re ready to eat.
Can I substitute the banana in this recipe?
Yes, you can substitute the banana with applesauce or pumpkin puree for a different flavor and texture.
How can I make this recipe higher in protein?
Add more protein powder to the batter or stir in some Greek yogurt or cottage cheese into the mix for an extra boost of protein.
Can I freeze the pancake bowls?
Yes, you can freeze the individual servings of pancake bowls. Just wrap them tightly in plastic wrap and store them in a freezer-safe bag for up to 1 month. Reheat in the microwave or oven when ready to enjoy.
Conclusion
Baked Protein Pancake Bowls are an easy, delicious, and nutritious breakfast that is sure to keep you satisfied all morning long. With a blend of protein, healthy fats, and fiber, this breakfast treat is perfect for those looking for a filling, wholesome meal to start the day. Whether you’re enjoying it fresh or prepping it for later, these pancake bowls are a winner every time!
Baked Protein Pancake Bowls: An Incredible Ultimate Breakfast Treat
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 4
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These Baked Protein Pancake Bowls are the perfect healthy breakfast option that’s both filling and nutritious! Packed with protein, fiber, and natural sweetness from the banana, these baked pancake bowls are a great way to start your day with a wholesome, delicious meal. They’re simple to make and customizable with your favorite toppings!
Ingredients
Rolled oats
Protein powder (flavor of your choice)
Medium banana (mashed)
Eggs
Almond milk (or milk of choice)
Baking powder
Vanilla extract
Cinnamon
Optional toppings: fresh berries, sliced bananas, Greek yogurt, maple syrup, nut butter, chia seeds
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
- Blend the ingredients: In a blender or food processor, combine the rolled oats, protein powder, mashed banana, eggs, almond milk, baking powder, vanilla extract, and cinnamon. Blend until smooth and creamy.
- Pour the batter: Pour the pancake batter into the prepared baking dish, spreading it evenly.
- Bake the pancake bowls: Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is golden and the pancake is set.
- Cool the dish: Once baked, remove it from the oven and let it cool for a few minutes.
- Cut and serve: Cut the baked pancake into squares or scoop it into bowls. Add your favorite toppings such as fresh berries, sliced bananas, Greek yogurt, maple syrup, or nut butter, and enjoy!
Notes
Flavor variations: Use flavored protein powder like chocolate or vanilla to switch up the taste.
Vegan version: Substitute eggs with flax eggs (1 tablespoon ground flax seeds + 3 tablespoons water) and use a plant-based milk like oat milk or coconut milk.
Sweetness: If you like it sweeter, add a tablespoon of honey or maple syrup into the batter before baking.
Fruit add-ins: Toss in some blueberries, diced apples, or chopped strawberries into the batter for added fruity goodness.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 45mg
