These Single Serving Fluffy Baked Protein Pancake Bowls are so easy to make and are packed with 31 grams of Protein! They are perfect for those mornings where you feel like pancakes but don’t have the time to cook a stack in a pan. It’s a quick and convenient breakfast option- it’s as easy as grabbing a serving and heating it up. The best part? They require no banana and you only need 7 ingredients to make them!
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Why you will love these Baked Protein Pancake Bowls
These baked protein pancake bowls saves precious time in the morning rush, especially for those days where you’re craving pancakes. You simply re-heat and enjoy, eliminating the need for mixing and cooking batter on busy mornings. The best part? They are also super high in protein, low in sugar and fat and make for a healthy and nutritious dessert for breakfast.
Whilst protein powder has the tendency to make things dry, dense or even chalky, these Baked Protein Pancakes are far from it. They are super fluffy and delicious and have an amazing texture just like normal buttermilk pancakes.
These Baked Protein Pancake bowls are also super versatile and are a blank canvas for your favourite toppings or flavours. I like to top them fresh berries or sugar free chocolate chips before baking, then with extra greek yogurt, and sugar free maple syrup when ready to serve… delicious!
Macros for Baked Protein Pancake Bowls
Per bowl (1 serve):
Calories: 338 Calories
Carbohydrate: 32g
Protein: 31g
Fat: 8.5g
Want to make the best Protein Pancake stack? Try my original protein pancake recipe:
Ingredients & Substitutions for Baked Protein Pancake Bowls
All purpose flour – This is the main dry ingredient, you could sub for spelt flour, oat flour, gluten free flour or even buckwheat flour. However the texture may change depending on the flour used.
Protein Powder – This is the second main ingredient, it adds protein, flavour without adding extra sweeteners. If you do not want to use protein I would suggest using equal parts flour. My go to protein is Caramelised White Chocolate Premium Protein from MacroMike. use my code amb-eliyaeats to save 10%. (I am a proud MacroMike ambassador!)
Sugar free granulated sweetener- Like stevia or natvia. This is optional, you can replace with equal parts normal sugar, honey or maple syrup. You can even omit it completely as the protein powder usually adds great sweetness and flavour. I use Natvia
Baking Powder- essential for fluffy protein pancakes
Egg- Essential for the texture and flavour. I have not tested these pancakes with flax eggs or a flax egg substitute but pancakes are super forgiving so if you give it a try, I’d love to hear how your pancakes turn out!
Yogurt– essential to provide moisture, thickness and make the pancakes super fluffy. I use a high protein vanilla flavoured greek yogurt however plain greek yogurt will work super well. I use Yopro High Protein Vanilla Greek yogurt
Soy Milk- You can use any milk or plant milk of your choice- almond milk works great as well
Oven Safe Glass Bowls Used: I use these oven safe glass bowls, make sure yours are oven safe too!
Cooking Tips
- Use a Small Oven-Safe Dish or Ramekin: Opt for a small oven-safe dish or ramekin to bake your single-serve pancake. This ensures even cooking and helps maintain the fluffy texture. Mine is a 650ml glass safe bowl and it works perfectly
- Preheat Your Oven: Preheat your oven before baking to ensure that it’s at the right temperature when you put your pancake in. This helps with consistent cooking and prevents the pancake from being undercooked.
- Mix Batter Well: Thoroughly mix your pancake batter to ensure that all ingredients are evenly incorporated. This helps achieve a uniform texture and consistency in the finished pancake.
- Watch the Baking Time: Keep an eye on your pancake while it’s baking to prevent overcooking. Baking times may vary depending on your oven and the size of your pancake, so it’s essential to check for doneness periodically.
- Pancake may seem undercooked in the middle: Do not overcook, it may look underdone in the middle but as the pancakes cool and set, it will continue to cook the middle. Avoid overbaking as it can result in a dry texture.
- Let it Cool: Allow your baked pancake to cool for a few minutes before serving. This helps it set and makes it easier to handle. Plus, it prevents you from burning your mouth on piping hot pancake straight from the oven.
- Store Properly: If you’re not eating your pancake immediately, let it cool completely before storing it. You can refrigerate it in an airtight container for a few days or freeze it for longer-term storage. Reheat before serving.
- Experiment with Flavors: Don’t be afraid to get creative with your pancake batter! Experiment with different flavors and add-ins/toppings like fresh fruit, cocoa powder, etc.
Storage And Meal Prep
Fridge- store for up to 5 days
Freezer- Freeze for up to 1 month. Defrost overnight in the fridge and reheat as normal
Reheating- heat in the microwave for 60-90 seconds
Baked Protein Pancake Bowls- great for meal prep and no banana needed!
Ingredients
- 1 egg
- 50 g yogurt vanilla or unflavoured
- 70 ml milk I use soy or almond but any milk will work
- 35 g flour all purpose
- 25 g protein powder vanilla or white chocolate works well. This recipe uses a vegan protein powder, if using whey, use slightly less liquid.
- 5 g zero calorie granulated sweetener or sweetener of choice, 1 tsp
- 1/2 tsp baking powder
Instructions
- Preheat oven to 180c or 356 F
- Add each ingredient to the oven safe glass bowl and mix well
- If making multiple bowls for meal prep, make sure to add each ingredient separately to each bowl.
- Add toppings of choice, you could use fresh fruit, sugar free chocolate chips, shredded carrots etc or keep it plain
- Bake for 20-22 minutes
- Remove from oven and let cool for 5-10 minutes
- Serve with extra yogurt, peanut butter, maple syrup, butter etc
