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.

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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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.

Notes

For a dairy-free version, use plant-based yogurt and milk.

Customize with mix-ins like blueberries, diced apples, or chopped nuts.

Store in an airtight container in the fridge for up to 5 days or freeze individually for longer storage.

Reheat in the microwave for 30 seconds from the fridge or about 1 minute from frozen.

Add a pinch of cinnamon for a fall-inspired flavor.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 180
Sugar: 7g
Sodium: 150mg
Fat: 5g
Saturated Fat: 1.5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 10g
Cholesterol: 55mg