Baked Protein Pancake Bowl Recipe
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.
- 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
Scale
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
- 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.
- 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.
- Add Toppings: Arrange your choice of toppings like raspberries, strawberries, blueberries, chocolate chips, or bananas evenly on top of the batter before baking.
- 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.
- 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
Find it online: https://liamjayne.com/baked-protein-pancake-bowl-recipe/
