These Blueberry White Chocolate Protein Pancake Bowls are your new high-protein breakfast obsession. Soft, fluffy and packed with juicy blueberries and melty white chocolate, they taste like dessert, but have 33g protein and only 360 calories per bowl.
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Why you will love these Blueberry White Chocolate Protein Pancake Bowls
- Tastes like dessert for breakfast – Rich, tart and delicious, with juicy blueberries & melty white chocolate in every bite.
- 33g of protein per bowl – A high-protein breakfast that actually keeps you full and satisfied.
- Only 360 calories – Perfect if you’re watching your calories but still want something indulgent.
- Meal prep friendly – Bake once, and you’ve got breakfast sorted for the next few days. Just reheat and enjoy!
- No banana, no blender – No mushy texture or fancy tools needed, just mix, bake, and eat.
- Simple ingredients – Made with pantry staples you probably already have.
- No flipping required – Perfect if you crave pancakes in the morning but have to cook a stack.
Macros for Double Chocolate Baked Protein Pancake Bowls
Per bowl:
Calories: 360 Calories
Carbohydrate: 32g
Protein: 33g
Fat: 10g
Other Protein Pancake Recipes you may like
Almond Croissant Baked Protein Pancake Bowls
Fluffy Chocolate Chip Protein Pancakes
The Best Fluffy Protein Pancakes Without Banana
Ingredients & Substitutions for Blueberry White Chocolate Protein Pancake Bowls
All purpose flour – sub for spelt flour, oat flour, gluten free flour or even buckwheat flour.
Protein Powder – My go to protein for this recipe is Caramelised White Chocolate Almond 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- Replace with equal parts normal sugar, honey or maple syrup. I use Natvia.
Baking Powder- essential for fluffy protein pancakes.
Egg- Essential for the texture and flavour. Can sub for 2 egg whites.
Yogurt– 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.
Milk- You can use any milk or plant milk of your choice- soy or almond milk works great.
Blueberries- Fresh or Frozen
Sugar Free White Chocolate- Can sub for any chocolate. I use Noshu Sugar Free White Chocolate Chips
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.
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
Blueberry White Chocolate Protein Pancake Bowls- great for meal prep and no banana needed!
Ingredients
Method
- Preheat oven to 180c or 356 F.
- Add each ingredient into each oven safe glass bowl and mix well (can make as many bowls as you like).
- Top with blueberries & white chocolate chips.
- Bake for 20-22 minutes. Remove from the oven and let cool for 5-10 minutes.
- Serve sugar free maple syrup or normal maple syrup.
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