Baked Protein Pancake Bowls (Print)
Fluffy oven-baked pancake bowls, customizable with protein, ideal for a nourishing, easy breakfast.
# Ingredients:
→ Base Mixture
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1 egg
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50 g vanilla or unflavoured yogurt
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70 ml milk (soy or almond milk recommended, any milk acceptable)
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35 g all-purpose flour
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25 g protein powder (vanilla or white chocolate flavour)
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5 g zero-calorie granulated sweetener or alternative sweetener
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0.5 tsp baking powder
# Steps:
01 -
Preheat the oven to 180°C.
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In an oven-safe glass bowl, add egg, yogurt, milk, flour, protein powder, sweetener, and baking powder. Mix thoroughly until smooth.
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If preparing multiple bowls, portion each ingredient into separate oven-safe bowls for consistent results.
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Optionally add fresh fruit, sugar-free chocolate chips, shredded carrots, or leave plain before baking.
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Bake for 20 to 22 minutes, or until the pancake bowl is set and lightly golden on top.
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Remove from the oven and allow to cool for 5 to 10 minutes before serving.
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Serve with additional yogurt, peanut butter, maple syrup, butter, or a topping of your choice.
# Additional Notes:
01 -
Adjust liquid amounts if using a different protein powder to maintain optimal batter consistency.
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For a gluten-free alternative, substitute all-purpose flour with almond flour or oat flour.
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Vary toppings with berries, nut butter, chocolate sauce, or similar additions for customisation.
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Swap zero-calorie sweetener for honey, maple syrup, or stevia as desired.
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Store prepared bowls refrigerated up to 4-5 days, or freeze for extended storage.