Description

This Baked Protein Pancake Bowls recipe is a nutritious and delicious way to start your day with a boost of protein and fiber. Made with rolled oats, vanilla protein powder, ripe banana, and eggs, these pancake bowls are fluffy, moist, and customizable with a variety of healthy toppings. Perfect for breakfast or a post-workout meal, they provide sustained energy and satisfy your hunger while being easy to prepare and adaptable to various dietary needs including vegan and gluten-free options.

Ingredients

Scale

Base 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 Flax Eggs for Vegan Option)

Leavening & Flavoring

1 teaspoon Baking Powder
½ teaspoon Vanilla Extract
¼ teaspoon Salt

Optional Toppings

Fresh Fruit (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

Prepare the Batter: In a large mixing bowl, combine the rolled oats, vanilla protein powder, baking powder, and salt. In a separate bowl, mash the ripe banana and whisk together with the eggs (or prepared flax eggs), milk, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and mix well until a thick batter forms.
Preheat Oven and Prepare Bowls: Preheat your oven to 350°F (175°C). Lightly grease oven-safe ramekins or bowls to prevent sticking and place them on a baking sheet for easy handling.
Fill the Bowls: Divide the batter evenly among the prepared bowls, filling them about ¾ full to allow room for rising during baking.
Bake the Pancake Bowls: Place the baking sheet with the bowls in the preheated oven. Bake for approximately 20-25 minutes, or until the pancake bowls are puffed up and a toothpick inserted into the center comes out clean.
Cool and Add Toppings: Remove the bowls from the oven and allow them to cool slightly for a few minutes. Add your choice of fresh fruit, nuts, seeds, nut butter, syrup, or chocolate chips as toppings to personalize your pancake bowls.
Serve and Enjoy: Serve the baked protein pancake bowls warm. They can be eaten directly from the bowls with a spoon, making for a hearty, satisfying breakfast or snack.

Notes

Use gluten-free oats if you need a gluten-free meal.
For a vegan version, substitute eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, set to thicken).
Ensure your baking powder is fresh for the best rise.
Milk alternatives like oat or almond milk can slightly alter texture and flavor but work well.
You can prepare the batter a day ahead and bake in the morning for convenience.
Customize toppings based on dietary preferences or seasonal fruit availability.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bowl (approx. 1/3 of recipe)
Calories: 320 kcal
Sugar: 8 g
Sodium: 210 mg
Fat: 6 g
Saturated Fat: 1.5 g
Unsaturated Fat: 3.5 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 6 g
Protein: 25 g
Cholesterol: 85 mg

Keywords: protein pancake bowls, baked pancakes, healthy breakfast, high protein breakfast, gluten free pancakes, vegan protein pancakes, easy breakfast bowls