These Almond Croissant Baked Protein Pancake Bowls are the perfect high-protein breakfast for busy mornings! They’re soft, fluffy, and infused with buttery almond croissant flavors, making them taste like a treat while still being packed with over 30 grams of protein. Plus, they’re great for meal prep—just grab a bowl, heat it up, and enjoy. No banana needed, and you only need a few simple ingredients to whip them up. If you love the idea of pancakes but don’t have time to cook a stack, this is the ultimate solution!

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Why you will love these Almond Croissant 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.

The almond croissant flavor also provides a delightful and satisfying taste experience, making healthy eating enjoyable rather than a chore!

Macros for Almond Croissant Baked Protein Pancake Bowls

Per bowl (3 bowls in total):

Calories: 475 Calories

Carbohydrate: 33g

Protein: 37g

Fat: 19g

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

Almond Essence- optional but adds extra almond flavour

Almond Butter- to make the almond paste

Sugar Free Maple syrup- can substitute for maple syrup, honey or any liquid sweetener

Flaked Almonds- To add on top to give the baked oats that real almond croissant feel

Monkfruit Icing Sugar- I use this monkfruit icing sugar to dust but you can use normal icing sugar

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.

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