Name: Baked Protein Pancake Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 eggs; 1/2 cup Greek yogurt (dairy or non-dairy); 1/4 cup milk of choice; 1/3 cup maple syrup or honey; 1 tsp vanilla extract; 1 cup oat flour; 1/2 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; Optional: 1 scoop protein powder (vanilla or unflavored); Optional: 1/2 cup chocolate chips, berries, or chopped nuts

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These Baked Protein Pancake Bowls are fluffy, cake-like, and bursting with protein, making them an ideal grab-and-go breakfast or post-workout meal. I love how easy they are to prepare in batches, how well they freeze, and how customizable they are to suit any flavor craving. Best of all, they’re naturally sweetened and completely banana-free, making them a great option for anyone who’s not a fan of banana in their baked goods.

Baked Protein Pancake Bowls

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 eggs

½ cup Greek yogurt (dairy or non-dairy)

¼ cup milk of choice

⅓ cup maple syrup or honey

1 teaspoon vanilla extract

1 cup oat flour

½ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

Optional: 1 scoop protein powder (vanilla or unflavored)

Optional: ½ cup chocolate chips, berries, or chopped nuts

Directions

I start by preheating my oven to 350°F (175°C) and greasing or lining a muffin tin or small ramekins.

In a large bowl, I whisk together the eggs, Greek yogurt, milk, maple syrup (or honey), and vanilla extract until smooth.

Then, I add the oat flour, baking powder, baking soda, salt, and protein powder (if using), mixing until just combined.

If I’m using any add-ins like berries or chocolate chips, I gently fold them into the batter.

I divide the batter evenly among 6 to 8 muffin cups or ramekins.

They bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.

Once baked, I let them cool slightly before serving.

Servings and timing

This recipe makes 6–8 servings, depending on the size of the ramekins or muffin tin used.

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Calories per serving: Approximately 180 kcal

Variations

I often switch up the mix-ins—sometimes I go with fresh blueberries, other times I toss in some chopped walnuts or dark chocolate chips.

For a fall-inspired twist, I add a pinch of cinnamon and a handful of diced apples.

If I want a dairy-free version, I use a plant-based yogurt and almond or oat milk.

To boost the protein even more, I use a full scoop of my favorite vanilla protein powder.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 5 days. When I need a quick breakfast, I reheat them in the microwave for about 30 seconds. For longer storage, I freeze the bowls individually—then I just thaw overnight in the fridge or pop them straight into the microwave from frozen for about 1 minute.

FAQs

What kind of protein powder works best in this recipe?

I like using a neutral or vanilla-flavored protein powder. Both whey and plant-based powders work, but I’ve found plant-based blends sometimes need a touch more moisture.

Can I make these pancake bowls without any sweetener?

Yes, I can omit the maple syrup or honey, especially if I plan to add sweet mix-ins like chocolate chips. However, the texture may be slightly less moist.

How do I make this recipe completely dairy-free?

I substitute the Greek yogurt with a dairy-free yogurt and use plant-based milk. It still turns out fluffy and delicious.

Can I use almond flour or coconut flour instead of oat flour?

Oat flour gives the best texture here. Coconut or almond flour behave differently in baking and may require recipe adjustments, but I’ve had some success with almond flour by reducing the quantity slightly.

Are these good for kids’ lunchboxes?

Absolutely! I often pack them for school lunches or snacks—they’re naturally sweetened and easy to eat on the go.

Conclusion

These Baked Protein Pancake Bowls have become a staple in my kitchen. They’re nutritious, adaptable, and incredibly convenient. Whether I’m looking to prep breakfasts ahead, add more protein to my meals, or just want something tasty without a fuss, this recipe is one I keep coming back to.

Recipe:

Baked Protein Pancake Bowls

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Author: Cheryl
Total Time: 30 minutes
Yield: 6–8 servings
Diet: Gluten Free

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Description

These Baked Protein Pancake Bowls are fluffy, naturally sweetened, and packed with protein, making them perfect for a nutritious grab-and-go breakfast or post-workout snack. Easy to batch prep, freezer-friendly, and endlessly customizable with your favorite mix-ins.

Instructions

Preheat the oven to 350°F (175°C) and grease or line a muffin tin or small ramekins.
In a large bowl, whisk together the eggs, Greek yogurt, milk, maple syrup or honey, and vanilla extract until smooth.
Add the oat flour, baking powder, baking soda, salt, and protein powder (if using), and stir until just combined.
Fold in any optional add-ins like chocolate chips, berries, or nuts.
Divide the batter evenly among 6 to 8 muffin cups or ramekins.
Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
Let cool slightly before serving. Enjoy warm or store for later.