Baked Protein Pancake Bowls
A nutritious and versatile breakfast option combining the fluffiness of pancakes with protein, perfect for anyone looking to start their day energized.
Ingredients
Dry Ingredients
- 1 cup rolled oats
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 scoop protein powder (your choice)
Wet Ingredients
- 1 banana mashed banana Use fresh and ripe for best flavor
- 2 large eggs
- 1 cup milk of choice Almond milk or coconut milk can be used for variations
- 1/2 teaspoon vanilla extract
- optional sweetener (honey, maple syrup, etc.)
Toppings
- to taste fresh fruit (berries, bananas, etc.) For topping
- to taste nut butter or yogurt For serving
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and lightly grease a baking dish with cooking spray or oil.
- In a large bowl, combine the rolled oats and baking powder. Stir to mix.
- In another bowl, whisk together the eggs, mashed banana, milk, vanilla extract, and sweetener if using.
- Pour the wet ingredients into the dry ingredients and mix until well combined.
- Stir in the protein powder until completely incorporated into the batter.
- Pour the batter into the prepared baking dish, spreading it evenly.
Baking
- Bake in the preheated oven for about 20-25 minutes, or until the center is set and the edges are lightly golden.
- Remove from the oven and allow it to cool for a few minutes before slicing into bowls.
Serving
- Cut the baked pancake into squares or wedges and place a generous portion in a bowl.
- Top with a dollop of yogurt or a drizzle of nut butter, and add fresh fruit and nuts or seeds as desired.
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Notes
To store, cool completely and transfer to an airtight container. Refrigerate for up to five days or freeze individual portions for longer storage.