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Baked Protein Pancake Bowls Recipe

Baked Protein Pancake Bowls Recipe
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★★★★★

5.2 from 6 reviews

This Baked Protein Pancake Bowls recipe is a nutritious and delicious way to start your day packed with protein and fiber. Combining rolled oats, protein powder, ripe banana, eggs, and milk, these pancakes are fluffy, flavorful, and versatile. Customize with your favorite toppings like fresh fruits, nuts, seeds, nut butters, or a drizzle of syrup for a wholesome breakfast bowl that keeps you satiated 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 (e.g., strawberries, blueberries, raspberries, sliced bananas)
  • Chopped Nuts (almonds, walnuts, pecans)
  • Seeds (chia seeds, flax seeds, pumpkin seeds)
  • Nut Butter (peanut butter, almond butter, cashew butter)
  • Maple Syrup or Honey (in moderation)
  • Dark Chocolate Chips

Instructions

  1. Prepare binding ingredients: In a large mixing bowl, combine the rolled oats, protein powder, baking powder, and salt. In a separate bowl, mash the ripe banana and whisk together with the eggs (or flax eggs) and milk. Add vanilla extract to the wet ingredients.
  2. Combine wet and dry: Pour the wet mixture into the dry ingredients and stir until just combined, ensuring the oats are well incorporated and the batter is thick but pourable. Let the batter sit for 5 minutes to allow the oats to absorb moisture.
  3. Preheat oven and prepare bowls: Preheat your oven to 350°F (175°C). Lightly grease oven-safe bowls or ramekins to prevent sticking.
  4. Fill and bake: Divide the batter evenly among the bowls. Place them on a baking sheet for easier handling. Bake for 20-25 minutes, or until the top is set, a toothpick inserted in the center comes out clean, and the edges start to turn golden brown.
  5. Cool and add toppings: Remove the pancake bowls from the oven and allow them to cool slightly. Add your desired toppings such as fresh fruit, nuts, seeds, nut butter, syrup, or chocolate chips.
  6. Serve and enjoy: Serve the bowls warm as a nutritious protein-packed breakfast or snack that’s both satisfying and customizable.

Notes

  • Use gluten-free rolled oats if you require a gluten-free diet.
  • For a vegan option, replace eggs with flax eggs (2 tbsp ground flaxseed + 6 tbsp water; let sit 5-10 min).
  • Choose your favorite protein powder type according to dietary needs (whey, casein, plant-based).
  • Make sure your banana is ripe with brown spots for natural sweetness and better binding.
  • Milk options can be dairy or plant-based; each will affect texture and flavor slightly.
  • Feel free to experiment with various toppings to keep the recipe exciting and nutritious.
  • Store leftovers in the refrigerator for up to 3 days and reheat gently.

Nutrition

Keywords: protein pancakes, baked pancakes, healthy breakfast, high protein breakfast, baked oatmeal pancakes, customizable breakfast bowls

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