Print

Baked Protein Pancake Bowls Recipe

Baked Protein Pancake Bowls Recipe
Print Recipe

★★★★★

4.8 from 12 reviews

These Baked Protein Pancake Bowls are a nutritious and delicious way to start your day, offering a perfect balance of protein, fiber, and natural sweetness. Made with rolled oats, protein powder, ripe banana, and eggs, this recipe yields fluffy, flavorful pancake bowls that can be customized with a variety of fresh and wholesome toppings. Ideal for a satisfying breakfast that keeps you full and energized.

Ingredients

Scale

Main Ingredients

  • 1 cup Rolled Oats (Gluten-Free if needed)
  • 1 scoop Vanilla Protein Powder (Whey, Casein, or Plant-Based)
  • 1 ripe Banana, mashed
  • 1 cup Milk (Dairy or Non-Dairy)
  • 2 Large Eggs (or 2 Flax Eggs for Vegan Option)
  • 1 teaspoon Baking Powder
  • ½ teaspoon Vanilla Extract
  • ¼ teaspoon Salt

Optional Toppings

  • Fresh Fruit (such as berries or sliced bananas)
  • Chopped Nuts (almonds, walnuts, pecans)
  • Seeds (chia, flax, pumpkin)
  • Nut Butter (peanut, almond, cashew)
  • Maple Syrup or Honey (in moderation)
  • Dark Chocolate Chips

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease or line a muffin tin or oven-safe bowls for baking.
  2. Mix Dry Ingredients: In a large bowl, combine the rolled oats, vanilla protein powder, baking powder, and salt. Stir well to evenly distribute the baking powder and salt.
  3. Mash Banana and Wet Ingredients: In a separate bowl, mash the ripe banana until smooth. Add the 2 large eggs (or flax eggs), milk, and vanilla extract. Whisk together until the mixture is well combined and smooth.
  4. Combine Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir thoroughly to create a batter. Let the batter rest for 5 minutes to allow the oats to absorb moisture and soften.
  5. Fill and Bake: Spoon the batter evenly into the prepared muffin tin or bowls, filling each about 3/4 full. Bake in the preheated oven for 20-25 minutes, or until the pancake bowls are set and lightly golden on top. You can check doneness by inserting a toothpick or skewer—it should come out clean.
  6. Cool and Add Toppings: Remove from the oven and let cool for a few minutes. Add your choice of toppings such as fresh fruit, nuts, seeds, nut butter, syrup, or chocolate chips according to your preference.
  7. Serve and Enjoy: Serve warm for a comforting, protein-packed breakfast bowl that will keep you satisfied throughout the morning.

Notes

  • Use certified gluten-free oats if you require a gluten-free option.
  • For vegan pancakes, substitute eggs with flax eggs made by mixing 1 tablespoon ground flaxseed with 3 tablespoons water per egg, letting it thicken.
  • Make sure your baking powder is fresh for proper rise and fluffiness.
  • You can substitute banana with unsweetened applesauce or pumpkin puree but expect a slight change in flavor.
  • Experiment with different protein powders to tailor flavor and dietary needs.
  • Letting the batter rest before baking improves texture by hydrating the oats.
  • Customize toppings to add texture, flavor, and nutritional boosts.

Nutrition

Keywords: protein pancake bowls, baked pancakes, healthy breakfast, high protein breakfast, gluten-free pancakes, vegetarian pancakes

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