Baked Protein Pancake Bowls – great for meal prep and no banana needed!

Table of Contents

Table of Contents

Oh, the comfort of pancakes! Growing up, Sunday mornings meant the aroma of warm batter dancing in the air as a sweet, syrupy promise of the day ahead filled our cozy kitchen. Life has sped up since then—school, work, chores—but that longing for a comforting breakfast remains. Enter the genius that is the Baked Protein Pancake Bowl! It was born from an early morning experiment during my quest for a breakfast that could meet my busy lifestyle without sacrificing flavor or nostalgia.

Picture this: As the batter bakes, your kitchen fills with the gentle scent of vanilla, inviting and warm, reminiscent of those sweet Sundays. When warm, fluffy pancake bowls emerge from the oven, they’re not just a treat for the taste buds; they’re a hug in a bowl! Trust me, once you try these delightful creations, you’ll understand why they’ve quickly become a staple in my meal prep arsenal!

Why You’ll Love This Recipe

• Easy Peasy: Just mix everything in a bowl and bake—no messy flipping required!
• Meal Prep Marvel: Whip up a batch for a week of tasty breakfasts on busy mornings.
• Healthy-ish Indulgence: Packed with protein but still feel good (and cozy!) with every bite.
• Flavor Explosion: Customize with toppings to keep it fresh every day!
• No Bananas Needed: Because let’s face it, sometimes you just don’t have ripe bananas lounging around.

Ingredients

• 1 Egg: The base for our fluffy texture! If you’re vegan, try a flax egg instead.
• 50g Yogurt (vanilla or unflavoured): Adds creaminess and a protein boost—choose your favorite flavor!
• 70ml Milk: I love soy or almond for a dairy-free option, but any milk works beautifully!
• 35g Flour (all purpose): This is what brings our pancake bowls together. Feel free to swap in whole wheat for a wholesome twist!
• 25g Protein Powder: For a hearty boost—choose a flavor that excites your taste buds!
• 5g Zero Calorie Granulated Sweetener (or sweetener of choice, 1 tsp): A little sweetness goes a long way—go for what you enjoy!
• 1/2 tsp Baking Powder: This gives our bowls that perfect rise, ensuring they’re fluffy and light!

Full recipe card is below.

How to Make It

Step 1: Preheat Oven

Preheat your oven to 180°C (356°F). Ah, that warm embrace of an oven heating up—it’s the perfect backdrop for our baking adventure!

Step 2: Combine the Ingredients

In a lovely oven-safe glass bowl, add the egg, yogurt, milk, flour, protein powder, sweetener, and baking powder. Mix it all together until everything is well-blended. Enjoy the vibrant colors swirling together—this mixing part is like magic!

Step 3: Individual Bowls for Meal Prep

If you’re prepping multiple bowls, simply repeat the mixing process in separate bowls. It’s just as fun, and you’ll have a lovely variety lined up too!

Step 4: Add Toppings of Choice

Now for the fun part—top your masterpiece with whatever floats your boat! Fresh fruit, sugar-free chocolate chips, or even shredded carrots for a sweet twist. Get creative!

Step 5: Bake

Pop your bowls in the oven for 20–22 minutes, and as they bake, get ready for your kitchen to radiate those cozy, delicious smells!

Step 6: Cool and Serve

Once baked, let them cool for about 5–10 minutes (if you can wait!). Serve with a dollop of extra yogurt, a drizzle of maple syrup, or a swirl of peanut butter for that extra yum!

Pro Tips for Success

• Use a Light Hand: When mixing, avoid over-mixing to keep your bowls nice and fluffy!
• Experiment with Toppings: Try different combinations until you discover your perfect match.
• Make Breakfast a Breeze: If meal prepping, store in airtight containers in the fridge!
• Watch the Bake Time: Keep an eye on your bowls as ovens can vary; a toothpick should come out clean when they’re done!

Flavor Variations

Switch it up! Try adding spices like cinnamon or pumpkin pie spice for seasonal vibes. You can also swap out protein powder for flavored ones (hello, chocolate!) or toss in some finely chopped nuts or seeds for texture.

Serving Suggestions

Serve these scrumptious bowls with fresh fruit or a side of yogurt. A hot cup of coffee or tea will balance beautifully with the sweet, fluffy goodness of the pancake bowls. And don’t forget—presentation is key! A sprinkle of powdered sugar or some colorful fresh fruit on top makes it eye-catching!

Make-Ahead & Storage

You can prep these bowls the night before! Just mix, cover, and refrigerate. They’ll last in the fridge for up to 5 days—perfect for breakfast on-the-go.

Leftovers

Leftover pancake bowls can be enjoyed as an afternoon snack! Pair them with nut butter or yogurt for a tasty treat. You can also use them as a base for a dessert bowl topped with fruit and a drizzle of honey.

Freezing

Yes, you can absolutely freeze these beauties! Wrap them tightly in foil or store in airtight freezer bags. Thaw them overnight in the fridge before reheating!

Reheating

The best way to reheat your pancake bowl is in the microwave for a quick 30–60 seconds or pop it in the oven for about 5–10 minutes at 180°C (356°F) if you prefer a fresher taste and crispier texture.

FAQs

Can I substitute the protein powder?
Absolutely! You can use any flavor you enjoy or leave it out altogether if you prefer a lighter pancake.

Can I make these gluten-free?
Yes! Simply swap out the all-purpose flour for a gluten-free blend.

What can I use instead of yogurt?
Greek yogurt or a dairy-free yogurt alternative works great—just keep an eye on consistency!

How can I make these vegan?
Use a flax egg instead of the regular egg and your favorite dairy-free yogurt and milk!

Final Thoughts

Thank you for joining me on this delightful journey to creating these Baked Protein Pancake Bowls! I love how a simple mix of ingredients can transform into something so heartwarming and delicious. Remember, cooking is all about sharing love and joy—so let each bowl remind you of those cozy kitchen vibes from your childhood. I can’t wait for you to share these with your loved ones. Happy baking, my friends!

Warm hugs,
Chef Emily