Baked Protein Pancake Bowl Recipe

Introduction

This Baked Protein Pancake Bowl is a delicious and convenient way to enjoy pancakes with a healthy boost of protein. It’s easy to prepare, customizable with your favorite toppings, and perfect for a nutritious breakfast or snack.

Ingredients

• 1 large egg
• 1/4 cup plain Greek yogurt (dairy-free if needed)
• 1/3 cup milk (any kind)
• 1-2 tablespoons flax meal
• 1/3 cup flour (gluten-free if needed; Bob’s Red Mill 1:1 recommended)
• 1 scoop vanilla protein powder
• 1 tablespoon maple syrup or stevia
• 3/4 teaspoon baking powder
• Toppings before baking: raspberries, strawberries, blueberries, chocolate chips, bananas
• Toppings after baking: nut butter, syrup, Greek yogurt, salted butter, chia jam

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Spray a 12 to 14-ounce glass dish or ramekin with nonstick spray to prepare for baking.
2. Step 2: In a mixing bowl, combine the egg, Greek yogurt, milk, flax meal, flour, protein powder, maple syrup (or stevia), and baking powder. Mix well until all ingredients are fully incorporated.
3. Step 3: Pour the mixture into the prepared dish and arrange your desired toppings on top before baking.
4. Step 4: Bake in the preheated oven for 22 to 25 minutes, or until the pancake is set in the middle and lightly golden on top.
5. Step 5: Remove from the oven and let it cool for 5 to 10 minutes. Serve warm with any additional toppings of your choice.

Tips & Variations

• Try blueberries and cinnamon or raspberries with chocolate chips for a tasty topping combination.
• Use your preferred protein powder with about 26 grams of protein per scoop for best results.
• Substitute the milk with almond, oat, or any plant-based alternative for a dairy-free option.
• Add chia jam or nut butter after baking for extra flavor and texture.

Storage

You can prepare 4 to 5 pancake bowls in advance, cover them, and refrigerate for up to 5 days. Reheat in the microwave or oven until warm before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of flour?

Yes, you can use gluten-free flour if needed. The recipe works well with 1:1 gluten-free flour blends like Bob’s Red Mill.

What protein powder works best?

A protein powder with around 26 grams of protein per scoop is ideal. Vanilla flavor complements the pancake well, but feel free to experiment with your favorites.

Baked Protein Pancake Bowl Recipe

Print Recipe

★★★★★

4.9 from 59 reviews

This Baked Protein Pancake Bowl is a nutritious, high-protein breakfast that combines the convenience of a one-dish bake with delicious toppings both before and after baking. Made with protein powder, flax meal, and gluten-free or regular flour, it is a versatile recipe suitable for a variety of dietary preferences and packed with fiber and protein to start your day strong.

• Author: liam
• Prep Time: 5 minutes
• Cook Time: 22-25 minutes
• Total Time: 30 minutes
• Yield: 1 pancake bowl 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Base Ingredients

• 1 large egg
• 1/4 cup plain Greek yogurt (dairy-free if needed)
• 1/3 cup milk (any kind)
• 1–2 Tablespoons flax meal
• 1/3 cup flour (gluten-free if needed, e.g., Bob’s Red Mill 1:1 flour)
• 1 scoop vanilla protein powder
• 1 Tablespoon maple syrup or stevia
• 3/4 teaspoon baking powder

Toppings Before Baking

• Raspberries
• Strawberries
• Blueberries
• Chocolate chips
• Bananas

Toppings After Baking

• Nut butter
• Syrup
• Greek yogurt
• Salted butter
• Chia jam

Instructions

1. Preheat Oven: Preheat your oven to 350°F and prepare a 12-14 ounce glass dish or ramekin by spraying it with nonstick spray to prevent sticking.
2. Mix Ingredients: In a bowl, combine the egg, plain Greek yogurt, milk, flax meal, flour, vanilla protein powder, maple syrup or stevia, and baking powder. Mix thoroughly until the batter is well combined and smooth.
3. Add Toppings: Arrange your choice of toppings like raspberries, strawberries, blueberries, chocolate chips, or bananas evenly on top of the batter before baking.
4. Bake: Place the dish in the preheated oven and bake for 22-25 minutes. Bake until the pancake bowl is set in the middle and the edges turn a slight golden brown.
5. Cool and Serve: Allow the pancake bowl to cool for 5-10 minutes. Serve warm in the dish, adding any additional toppings such as nut butter, syrup, Greek yogurt, salted butter, or chia jam as desired.

Notes

• Nutrition is based on using almond milk, gluten-free flour, Be Well by Kelly Protein Powder, and 1/3 cup raspberries as a topping.
• Favorite topping combinations: blueberries with cinnamon or raspberries with chocolate chips—for added fiber and flavor.
• Meal Prep: You can prepare 4-5 pancake bowls at once and store them covered in the refrigerator for up to 5 days. Reheat in the microwave or oven before serving warm.
• Milk Options: Both Fairlife whole milk and unsweetened almond milk have been tested and work well in this recipe.
• Protein Powder: Be Well by Kelly Protein Powder is recommended, known for about 26g of protein per scoop and sweetened with monk fruit, containing no carbs.

Keywords: protein pancake bowl, baked pancakes, high protein breakfast, gluten free pancakes, healthy pancake recipe, baked breakfast bowl