Baked Protein Pancake Bowls Recipe
A high-protein, oven-baked pancake bowl that’s easy to make, meal-prep friendly, and perfect for breakfast or post-workout fuel — crispy on the edges, soft inside, and ready for your favourite toppings.
Ingredients
Base Batter:
- 1 cup 100 g old-fashioned rolled oats (or oat flour)
- ½ cup 60 g protein powder (vanilla or unflavoured)
- 1½ tsp baking powder
- ¼ tsp fine sea salt
- 2 large eggs
- 1 cup 240 ml milk of choice
- 2 tbsp Greek yogurt or cottage cheese
- 1 small ripe banana mashed (optional)
- 1 tbsp maple syrup or honey optional
- 1 tsp vanilla extract
Optional Add-Ins (choose any):
- ½ cup fresh blueberries or berries
- 2 tbsp mini chocolate chips
- 1 –2 tbsp chia or ground flax seed
- 2 tbsp chopped walnuts or almonds
Toppings (suggested):
- Greek yogurt
- Fresh fruit
- Nut butter
- Honey or maple syrup
- Toasted seeds or granola
Instructions
- Preheat oven to 375°F (190°C). Grease four ramekins or a large muffin tin with nonstick spray or oil.
- Blend dry ingredients: In a blender, add rolled oats, protein powder, baking powder, and salt. Pulse into a fine flour.
- Add wet ingredients to blender: Pour in eggs, milk, Greek yogurt, mashed banana, maple syrup, and vanilla. Blend until smooth.
- Check consistency: Batter should be thick but pourable. Add 1 tbsp milk if too thick.
- Fold in add-ins: Remove blender jar and gently fold in berries or chocolate chips with a spatula.
- Portion batter: Pour batter evenly into the prepared ramekins, filling about ¾ full.
- Bake: Place on a baking sheet and bake for 18–22 minutes until tops are golden and a toothpick comes out clean.
- Cool & top: Let cool slightly, then add preferred toppings like yogurt, fruit, nut butter, and honey.
Notes
- Make-Ahead: Store baked bowls in the fridge up to 4 days or freeze up to 2 months.
- Reheating: Microwave 1–2 minutes or oven 15–20 minutes at 350°F (175°C).
- Vegan Variation: Use flax “eggs,” plant-based protein, and dairy-free yogurt/milk.
- Consistency Tip: Letting batter rest 5 minutes helps oats absorb liquid for better texture.
- Flavour Variations: Try apple cinnamon, chocolate banana, or tropical mango & coconut.