Baked Protein Pancake Bowls (Print Version)
# Ingredients:
→ Base for Pancakes
01 -
25 g vanilla or white chocolate protein powder
02 -
1/2 tsp of baking powder
03 -
35 g regular flour
04 -
1 egg
05 -
5 g granulated zero-calorie sweetener (about 1 teaspoon)
06 -
50 g plain or vanilla yogurt
07 -
70 ml milk (try almond, soy, or whatever you've got!)
→ Extras for the Top
08 -
Maple syrup
09 -
Peanut butter
10 -
Butter
11 -
Sugar-free chocolate chips
12 -
Plain yogurt
13 -
Shredded carrots
14 -
Fresh fruit
# Instructions:
01 -
Crank up the heat to 180°C (356°F) to get the best texture—soft and fluffy inside, with hints of crispiness outside.
02 -
Using an oven-friendly glass dish, toss in everything from your ingredient list for the base. Stir until the batter's smooth-ish. Nobody minds a lump or two!
03 -
If you’re meal prepping, measure out each component into separate containers. That way, every portion hits the same calorie count. No surprises come midweek!
04 -
Get creative with toppings! Add fruit, sugar-free chocolate, or even shredded carrots if you want something quirky—or just bake it plain and top it later.
05 -
Let it bake for 20-22 minutes. It’s perfect when the edges lightly pull away and the middle still has a cute little wiggle.
06 -
Resist the urge to dig in immediately—cool for 5-10 minutes to avoid burns. Feel free to add extra yogurt, peanut butter, syrup, or even butter before enjoying.
# Notes:
01 -
Whey protein will soak up less liquid than vegan protein—cut the milk if you switch to whey.
02 -
Stored in the fridge, these stay good for about 3-4 days. A quick microwave zap (30-60 seconds) brings them back to life.
03 -
Make 3-4 servings at once and enjoy stress-free breakfasts all week.