Description
This baked protein pancake bowl is warm, fluffy, and packed with protein, making it a satisfying single-serve breakfast. With a neutral flavor and no banana, it pairs perfectly with both sweet and lightly savory toppings.
Ingredients
1 egg
50 g yogurt (vanilla or unflavored)
70 ml milk (soy, almond, or any milk of choice)
35 g all-purpose flour
25 g protein powder
5 g zero-calorie granulated sweetener (or 1 teaspoon sweetener of choice)
1/2 teaspoon baking powder
Instructions
- Preheat the oven to 180°C (356°F).
- Add the egg, yogurt, milk, flour, protein powder, sweetener, and baking powder into an oven-safe glass bowl.
- Mix thoroughly until the batter is smooth and well combined.
- If preparing multiple bowls, measure and mix the ingredients separately in each bowl to keep portions even.
- Add desired toppings such as fresh fruit, sugar-free chocolate chips, shredded carrots, or leave plain.
- Bake for 20–22 minutes, until the center is set and the top is lightly golden.
- Remove from the oven and let cool for 5–10 minutes before serving.
- Serve with extra yogurt, peanut butter, maple syrup, butter, or preferred toppings.
Notes
Swap all-purpose flour with oat flour or gluten-free flour blend if needed.
Use vanilla or chocolate protein powder for flavor variation.
Mix in blueberries, raspberries, chopped nuts, or swirl in peanut butter before baking for added texture.
For dairy-free, use plant-based yogurt and non-dairy milk.
Store covered in the refrigerator for up to 3 days.
Reheat in the microwave for 30–60 seconds or in the oven at 160°C (320°F) until warm.
Add a splash of milk before reheating to maintain moisture.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 190 mg
