Fluffy Baked Protein Pancake Bowls | Easy Meal Prep (Print Version)
Fluffy baked protein pancake bowls are a healthy, delicious breakfast. Easily meal prep these high-protein bowls for busy mornings. Simple & satisfying!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ The Fluffy Protein Pancake Base
01 -
1 cup all-purpose flour
02 -
1/2 cup vanilla protein powder (whey or plant-based)
03 -
1 tbsp baking powder
04 -
1/2 tsp fine sea salt
05 -
1 large egg
06 -
1 1/2 cups milk (dairy or unsweetened almond/soy)
07 -
2 tbsp pure maple syrup
08 -
1 tsp vanilla extract
09 -
2 tbsp melted coconut oil or unsalted butter
→ Creamy Yogurt Swirl
10 -
1 cup plain Greek yogurt (0% or 2% fat)
11 -
2 tbsp pure maple syrup
12 -
1/2 tsp ground cinnamon
→ Fruity & Nutty Toppings
13 -
1 1/2 cups mixed berries (fresh or frozen)
14 -
1/4 cup chopped almonds or pecans
15 -
1 tbsp chia seeds
# Instructions:
01 -
Preheat oven to 375°F (190°C). In a small bowl, combine 1 cup plain Greek yogurt, 2 tbsp pure maple syrup, and 1/2 tsp ground cinnamon. Mix well until smooth and set aside. This creamy swirl is key for your Fluffy Baked Protein Pancake Bowls.
02 -
In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup vanilla protein powder, 1 tbsp baking powder, and 1/2 tsp fine sea salt. Ensure all dry ingredients are thoroughly combined and free of lumps for a consistent batter.
03 -
In a separate medium bowl, whisk 1 large egg, 1 1/2 cups milk, 2 tbsp pure maple syrup, 1 tsp vanilla extract, and 2 tbsp melted coconut oil or unsalted butter until well combined and smooth.
04 -
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix; a few small lumps are perfectly fine and contribute to the fluffy texture of these Fluffy Baked Protein Pancake Bowls.
05 -
Lightly grease a 9x13 inch baking dish. Pour the pancake batter evenly into the prepared dish. Dollop spoonfuls of the prepared Greek yogurt mixture over the batter, then use a knife or skewer to gently swirl the yogurt into the batter.
06 -
Bake for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean. The internal temperature should be around 200-205°F. Let cool slightly before cutting and serving your Fluffy Baked Protein Pancake Bowls | Meal Prep Ready.
07 -
Once slightly cooled, cut the baked pancake into 4 equal servings. Top each portion with 1 1/2 cups mixed berries, 1/4 cup chopped almonds or pecans, and 1 tbsp chia seeds. Serve warm or prepare for convenient meal prep throughout the week.
# Notes:
01 -
Meal Prep Storage: Store individual servings in airtight containers in the refrigerator for up to 4-5 days. Reheat gently in the microwave or enjoy cold.
02 -
Protein Powder Choice: Both whey and plant-based protein powders work well. Adjust milk slightly if your protein powder absorbs more liquid (plant-based often do).
03 -
Topping Variations: Feel free to customize toppings with other fruits like sliced bananas, a drizzle of nut butter, or a sprinkle of shredded coconut.
04 -
Don't Overmix: Overmixing the batter can lead to tough pancakes. A few lumps are fine and will result in a lighter, fluffier texture.
# Tools You'll Need:
01 -
Large mixing bowl
02 -
Whisk
03 -
Measuring cups and spoons
04 -
9x13 inch baking dish (or 4 individual oven-safe bowls)
05 -
Oven
# Nutrition Facts (Per Serving):
Calories: 481 kcal
Total Fat: 15 g
Total Carbohydrate: 57 g
Protein: 28 g