Baked Protein Pancake Bowls – High Protein Breakfast Recipe
These baked protein pancake bowls are the ultimate healthy breakfast hack – fluffy, filling, and customizable with your favorite toppings. A high protein breakfast recipe that’s perfect for busy mornings, meal prep, or post‑workout fuel. Save this idea for your next healthy start!
Equipment
- Mixing bowl
- Whisk or spatula
- Oven-safe bowls or ramekins
- Measuring cups & spoons
- Oven
Ingredients
- 2 scoops protein powder (vanilla or chocolate)
- 1 cup flour or oats (gluten-free if preferred)
- 1 cup milk (dairy or plant-based)
- 1 tsp baking powder
- 2 tbsp sweetener (maple syrup, honey, or stevia)
- Pinch of salt
- Optional toppings: berries, nut butter, chocolate chips, seeds
Instructions
- Preheat oven: Set to 350°F (175°C). Lightly grease oven-safe bowls.
- Mix batter: In a mixing bowl, combine protein powder, flour/oats, milk, baking powder, sweetener, and salt. Stir until smooth.
- Pour batter: Divide evenly into bowls or ramekins.
- Bake: Bake for 20–25 minutes until golden and fluffy. Test with a toothpick—if it comes out clean, they’re ready.
- Cool & serve: Let bowls cool slightly, then add toppings of choice.
Notes
- Don’t overmix batter—keeps texture light and fluffy.
- Test with a toothpick to avoid overbaking.
- Store in airtight container for 3–4 days or freeze for up to 2 months.
- Add toppings after reheating for freshness.
- Customize with savory or sweet variations for variety.