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Baked Protein Pancake Bowls

Baked Protein Pancake Bowls
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Baked Protein Pancake Bowls are a wholesome and protein-packed breakfast option featuring fluffy pancakes baked in individual bowls and topped with fresh fruits, nuts, and other nutritious toppings. These bowls offer a balanced combination of protein, complex carbs, and healthy fats, providing lasting energy and customizable flavors for a perfect start to your day.

Ingredients

Scale

Main Ingredients

  • 1 scoop protein powder (mild tasting whey or plant-based)
  • 1/2 cup oats or oat flour (blitz rolled oats if using oats)
  • 1 tsp baking powder
  • 2 large eggs (or flax eggs for vegan version)
  • 1/4 cup Greek yogurt or cottage cheese
  • 1/4 cup milk or plant-based milk
  • 1 tbsp natural sweetener (honey, maple syrup, or stevia)
  • 1 tsp vanilla extract

Optional Toppings

  • Fresh berries or banana slices
  • Chopped nuts (almonds, walnuts, pecans)
  • Nut butters (almond butter, peanut butter)
  • Seeds (chia seeds, hemp hearts)
  • Shredded coconut
  • Chocolate chips or cocoa powder (for chocolate version)
  • Edible flowers or cinnamon (for garnish)

Instructions

  1. Preheat and prepare bowls: Set your oven to 350°F (175°C). Lightly grease small oven-safe bowls or ramekins to prevent sticking and place them on a baking tray.
  2. Mix dry ingredients: In a large bowl, combine your protein powder, oats or oat flour, and baking powder. Stir well to evenly distribute the leavening agent for perfect rise.
  3. Whisk wet ingredients: In a separate bowl, beat the eggs, then add Greek yogurt (or cottage cheese), milk, sweetener, and vanilla extract. Mix thoroughly until smooth and creamy.
  4. Combine wet and dry mixtures: Slowly fold the dry ingredients into the wet until fully incorporated, careful not to overmix. This ensures fluffy texture without dense spots.
  5. Pour and bake: Divide the batter evenly between the prepared bowls and bake in the oven for 18-22 minutes or until the pancakes are puffed and golden on top. Check doneness with a toothpick; it should come out clean.
  6. Add toppings: Once out of the oven, let the pancake bowls cool slightly before adding your favorite fresh fruits, nuts, or nut butters as a vibrant and tasty finishing touch.

Notes

  • Don’t skip greasing: Properly grease your bowls to help pancakes release cleanly without crumbling.
  • Choose the right protein powder: Use a mild-tasting whey or plant-based powder to avoid overpowering flavors.
  • Oat flour alternative: Blitz rolled oats in a blender until powdery if you don’t have oat flour.
  • Let batter rest: Allow the batter to sit for 5 minutes before baking to let oats absorb liquid for tenderness.
  • Test doneness carefully: Use the toothpick test as oven temperatures vary.
  • Batter can be prepared the night before and refrigerated up to 24 hours before baking.
  • Store leftovers in airtight containers refrigerated for up to 3 days or freeze for up to 2 months.
  • Reheat in microwave 60-90 seconds or toaster oven until warm and slightly crisp.

Nutrition

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Find it online: https://tastebudtrek.com/baked-protein-pancake-bowls/