It is 7am and your kitchen feels like a whirlwind. You want a nutritious start but flipping pancakes takes too long.
These baked protein pancake bowls are your new morning secret weapon. They deliver all the fluffy comfort you crave without the stovetop stress. This recipe is perfect for your next healthy reset or busy week ahead.
Why You’ll Love This Recipe
You will love how these simplify your entire morning routine. There is no standing over a hot griddle for twenty minutes. They are naturally high in protein to keep you full until lunch.
This recipe is a total winner for busy meal prep days. You can bake a batch on Sunday and enjoy them all week. They are light, tender, and perfectly portioned for the whole family.
Simple Cooking Method
Making these is as simple as mixing a quick muffin batter. You just whisk your dry and wet ingredients separately. Then, combine them gently to keep the texture light and airy.
Even beginner cooks will find this process completely foolproof. You simply pour the batter into tins and let the oven work. Your kitchen will soon smell like warm vanilla and blueberries.
Ingredients You’ll Need
These use simple pantry staples you likely already have at home.
- 2 cups rolled oats, blended into flour
- 2 scoops (60g) whey protein powder, vanilla flavor
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup unsweetened almond milk
- 1/2 cup non-fat plain Greek yogurt
- 1 teaspoon vanilla extract
- 1/2 cup fresh blueberries
Step-by-Step Directions
- Preheat the oven to 350°F (175°C) and liberally coat a 6-slot jumbo muffin tin or six 6-ounce ramekins with non-stick cooking spray.
- In a large mixing bowl, whisk together the oat flour, protein powder, baking powder, and salt until well combined.
- In a separate medium bowl, beat the eggs and whisk in the almond milk, Greek yogurt, and vanilla extract until the mixture is homogenous.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined; do not overmix.
- Distribute the batter evenly across the prepared muffin slots or ramekins, filling each about three-quarters full.
- Distribute the blueberries evenly across the top of each batter portion.
- Bake for 18 to 22 minutes, or until the centers are firm to the touch and a toothpick comes out clean.
- Remove from the oven and allow to cool in the pan for 5 minutes before transferring to a wire rack or serving.
Best Ways to Enjoy It
Serve these warm with a drizzle of pure maple syrup. They are also delicious with a dollop of extra Greek yogurt. Add a few fresh sliced strawberries on the side for color.
Pack them into containers for easy weekday lunches or snacks. They are sturdy enough to eat with your hands on the go. Pair with a hot cup of coffee for a cozy start.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to four days. You can also freeze them for a grab-and-go option later.
To reheat, simply microwave for 30 to 45 seconds. You can also use a 350°F oven for 5 minutes. This helps restore that freshly baked texture you love.
Tips for Best Results
- Do not overmix the batter to keep them fluffy.
- Use a jumbo muffin tin for the perfect bowl shape.
- Grease your pans well so they pop out easily.
- Swap blueberries for chocolate chips for a fun treat.
- Make the oat flour by blending dry oats until fine.
- Check for doneness with a toothpick in the center.
- Allow them to cool slightly before removing from the tin.
- Use room temperature eggs for a smoother batter.
Ways to Switch It Up
- Try using chocolate protein powder for a rich flavor.
- Add a sprinkle of cinnamon for warm fall vibes.
- Swap almond milk for coconut milk for extra creaminess.
- Use raspberries or blackberries for a tart seasonal twist.
Common Questions
Can I use plant-based protein powder?
Yes, but you may need more liquid. Plant proteins often absorb more moisture than whey. Add a splash of milk if the batter is too thick.
Do I have to use oat flour?
Oat flour provides the best texture and fiber. You can use all-purpose flour if you prefer. However, the nutritional profile will change slightly.
I hope these baked protein pancake bowls bring a little peace to your busy mornings. They are the perfect way to nourish your body while enjoying every bite. Happy baking!
— Katie Wood
Ingredients
- 2 cups rolled oats, blended into flour
- 2 scoops (60g) whey protein powder, vanilla flavor
- 1 tablespoon baking powder
- 1/4 teaspoon sal t
- 2 large egg s
- 1 cup unsweetened almond milk
- 1/2 cup non -fat plain Greek yogurt
- 1 teaspoon vanilla extract
- 1/2 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C) and liberally coat a 6-slot jumbo muffin tin or six 6-ounce ramekins with non-stick cooking spray.
- In a large mixing bowl, whisk together the oat flour, protein powder, baking powder, and salt until well combined.
- In a separate medium bowl, beat the eggs and whisk in the almond milk, Greek yogurt, and vanilla extract until the mixture is homogenous.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined; do not overmix.
- Distribute the batter evenly across the prepared muffin slots or ramekins, filling each about three-quarters full.
- Distribute the blueberries evenly across the top of each batter portion.
- Bake for 18 to 22 minutes, or until the centers are firm to the touch and a toothpick comes out clean.
- Remove from the oven and allow to cool in the pan for 5 minutes before transferring to a wire rack or serving.
