Description
This Double Chocolate Baked Protein Pancake Bowl is rich, moist, and packed with intense cocoa flavor and melty chocolate pieces. It is a high-protein, banana-free breakfast that feels like dessert while supporting your nutrition goals.
Ingredients
1 egg
50 g vanilla or unflavoured yogurt
70 ml high protein light milk, soy milk, or almond milk
35 g all purpose flour
25 g chocolate protein powder
5 g cocoa powder
5 g granulated sweetener of choice
1/2 tsp baking powder
12 g sugar free milk chocolate, chopped
1/2 tbsp sugar free maple syrup
1 tsp cocoa powder (for sauce)
1/2 tbsp milk (for sauce)
Instructions
- Preheat the oven to 180°C (356°F).
- In an oven-safe glass bowl, add the egg, yogurt, milk, flour, protein powder, cocoa powder, sweetener, and baking powder. Mix thoroughly until smooth and lump-free.
- Sprinkle the chopped sugar-free milk chocolate evenly over the batter.
- Bake for 20–22 minutes, or until the center is set.
- Remove from the oven and let cool for 5–10 minutes to firm up slightly.
- For the optional chocolate sauce, mix the maple syrup, cocoa powder, and milk until smooth, then drizzle over the warm pancake bowl before serving.
Notes
Swap all purpose flour with oat flour for a heartier texture.
For a gluten-free option, use certified gluten-free oat flour or a gluten-free flour blend.
Add dark chocolate chunks or a spoonful of peanut butter in the center for a richer variation.
Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.
Reheat in the microwave for 30–60 seconds, adding a splash of milk if needed to maintain moisture.
- Prep Time: 5 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 10 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 38 g
- Cholesterol: 210 mg
