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Baked Protein Pancake Bowl

Baked Protein Pancake Bowl

Start your day energized and nourished with this Baked Protein Pancake Bowl. Combining protein, fiber, and healthy fats, this easy-to-make breakfast is baked to fluffy perfection and customizable to your taste and dietary needs.

  • Total Time: 30-35 minutes
  • Yield: 2 servings 1x

Ingredients

Scale

Dry Ingredients

  • 1 scoop protein powder (whey or plant-based)
  • 1/2 cup rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • Optional: additional dry spices like nutmeg or ginger (1/4 teaspoon)

Wet Ingredients

  • 1 medium ripe banana, mashed (or 1/4 cup applesauce)
  • 2 large eggs (or flax/chia egg substitute for vegan version: 1 tablespoon flax/chia seeds + 3 tablespoons water)
  • 1/2 cup milk or plant-based milk alternative
  • 1 teaspoon vanilla extract

Toppings (optional)

  • Nuts (chopped almonds, walnuts, or pecans)
  • Fresh or frozen berries (blueberries, raspberries)
  • Greek yogurt or dairy-free yogurt
  • Chia seeds
  • Nut butters

Instructions

  1. Preheat and Prepare: Set your oven to 350°F (175°C) and lightly grease a baking dish or prepare silicone muffin cups for individual pancake bowls.
  2. Mix Dry Ingredients: In a large bowl, combine protein powder, rolled oats, baking powder, cinnamon, and any optional dry spices until evenly blended.
  3. Blend Wet Ingredients: In a separate bowl, mash the banana or measure applesauce, then whisk in eggs (or flax/chia egg mixture), milk, and vanilla extract until smooth and fully combined.
  4. Combine & Stir: Pour the wet ingredients into the dry ingredients and stir just until combined. Avoid overmixing to keep the batter fluffy.
  5. Bake Until Golden: Transfer the batter to your prepared dish or muffin cups and bake for 20-25 minutes, or until the top is springy and a toothpick inserted comes out clean.
  6. Add Toppings and Serve: Once baked, top your pancake bowl with nuts, fresh fruit, yogurt, or any preferred toppings and enjoy while slightly warm.

Notes

  • Use room temperature ingredients for smoother batter mixing.
  • Do not overmix the batter to maintain fluffiness.
  • Adjust milk quantity depending on protein powder type to get ideal batter consistency.
  • Optional natural sweeteners like honey or maple syrup can be added if you prefer sweeter.
  • Let the pancake bowl cool slightly before serving for easier handling and better flavor.
  • Store leftovers in an airtight container in the fridge up to 3 days or freeze for up to 2 months.
  • Reheat leftovers in microwave for 1-2 minutes or in the oven at 300°F (150°C) until warm.
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 bowl (approximate)
  • Calories: 320
  • Sugar: 7g
  • Sodium: 150mg
  • Fat: 7g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 5g
  • Protein: 25g
  • Cholesterol: 110mg

Keywords: protein pancake, baked pancakes, healthy breakfast, gluten free breakfast, meal prep breakfast, high protein meal, nutritious breakfast bowl