Baked Protein Pancake Bowls
Delicious and nutritious pancake bowls packed with protein and whole grains, perfect for busy mornings or casual brunches.
Ingredients
Dry Ingredients
- 1 cup rolled oats Hearty texture and nutty flavor.
- 1/2 cup vanilla protein powder Adds creamy richness and boosts protein intake.
- 1/2 teaspoon baking powder Helps the pancake bowls rise beautifully.
- 1/4 teaspoon cinnamon Introduces a warm, aromatic spice.
- 1/4 teaspoon salt Elevates all the flavors.
Wet Ingredients
- 1 large egg Binds the ingredients together.
- 1/2 cup almond milk Provides nutty flavor and keeps batter smooth.
- 1/2 teaspoon vanilla extract Infuses sweet aroma.
- 1/4 cup Greek yogurt Adds creaminess and a protein punch.
- 1 tablespoon maple syrup For added sweetness.
Toppings
- 1/4 cup blueberries Juicy and bursting with flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and lightly grease a muffin tin or a small baking dish.
- In a mixing bowl, combine the rolled oats, protein powder, baking powder, cinnamon, and salt.
- In a separate bowl, whisk the egg until fluffy. Add the almond milk, vanilla extract, and Greek yogurt, stirring until smooth.
- Pour the wet mixture into the dry ingredients and gently stir to create a batter, being careful not to overmix.
- Fold in the maple syrup, ensuring it is evenly distributed throughout the batter.
- Spoon the mixture into the greased muffin tin or baking dish.
- Top each bowl with fresh blueberries.
- Bake for about 15-20 minutes or until a toothpick comes out clean.
- Allow the bowls to cool slightly before serving, drizzled with additional maple syrup if desired.
Notes
For variation, try adding sliced bananas or chopped strawberries. For vegan options, substitute the egg with a flax egg and use dairy-free yogurt.