Baked Protein Pancake Bowls

$- 1 cup rolled oats - 1 scoop vanilla protein powder - 1 teaspoon baking powder - 1/2 teaspoon cinnamon - 1 cup almond milk (or any milk of choice) - 1 large banana, mashed - 1 tablespoon maple syrup (optional) - 1/4 cup berries (blueberries, raspberries, or diced strawberries) - 2 tablespoons nut butter (peanut butter or almond butter) - Toppings: Greek yogurt, sliced banana, extra berries, and chopped nuts Each serving of Baked Protein Pancake Bowls provides a good balance of nutrients. You get about: - Calories: 220 - Protein: 15 grams - Carbohydrates: 30 grams - Dietary Fiber: 5 grams - Sugars: 5 grams - Fat: 7 grams This meal is high in protein and fiber, which keeps you full and satisfied. You can easily swap ingredients to fit your taste or diet. Try these: - Oats: Use quick oats for a softer texture. - Protein Powder: Any flavor works; chocolate is a fun choice! - Almond Milk: Use cow's milk or soy milk instead. - Banana: Applesauce can replace the banana for a different flavor. - Nut Butter: Try sunflower seed butter for a nut-free option. These substitutions keep the meal tasty while catering to your needs. {{ingredient_image_1}} 1. Preheat the Oven: Set your oven to 350°F (175°C). Grease or line a baking dish with parchment paper. 2. Mix Dry Ingredients: In a large bowl, add 1 cup of rolled oats, 1 scoop of vanilla protein powder, 1 teaspoon of baking powder, and 1/2 teaspoon of cinnamon. Stir these well. 3. Prepare Wet Ingredients: In another bowl, mash 1 large banana. Add 1 cup of almond milk and 1 tablespoon of maple syrup if you want sweetness. Mix until smooth. 4. Combine Ingredients: Add the wet mix to the dry mix. Stir until you have a thick batter. Gently fold in 1/4 cup of berries, like blueberries or raspberries. 5. Pour Batter: Pour the pancake batter into your prepared baking dish. Spread it out evenly. 6. Bake: Place the dish in the oven. Bake for 25-30 minutes. The pancake should be set and the edges golden. 7. Cool and Slice: Take it out and let it cool for a few minutes. Cut into bowls. 8. Top Your Bowls: Serve your pancake bowls with Greek yogurt. Add extra berries, banana slices, and a drizzle of nut butter for great flavor. Enjoy your healthy and delicious meal! To make the best baked protein pancake bowls, start with good oats. I use rolled oats for a chewy texture. Next, choose a protein powder you love. Vanilla adds great flavor. Use fresh baking powder for a good rise. Mix the wet and dry ingredients gently to keep the batter light. Finally, fold in your berries carefully. This keeps them whole and juicy. One common mistake is overmixing the batter. This can make your pancake bowls tough. Another mistake is not measuring the baking powder. Too little won’t help the pancakes rise. Also, don’t skip greasing your dish or using parchment paper. This prevents sticking. Lastly, check your oven temperature. An oven that is too hot can burn the edges before the middle cooks. You can boost flavor by adding spices. Try a pinch of nutmeg or vanilla extract. For more sweetness, add extra maple syrup. Using ripe bananas helps too. They add natural sugar and moisture. For a creamier texture, use full-fat almond milk. You can also experiment with different nut butters. Each one adds a unique taste. Finally, don’t forget your toppings. Greek yogurt, fresh fruit, and nuts make a tasty finish. Pro Tips Use Overripe Bananas: Overripe bananas are sweeter and more flavorful, making them perfect for your pancake mixture. Experiment with Protein Powder: Different brands of protein powder may yield varying textures. Choose one that suits your taste and dietary needs. Customize Your Berries: Feel free to mix and match berries based on your preference or what's in season for a fresh twist. Store Leftovers Properly: Keep any leftover pancake bowls in an airtight container in the fridge for up to three days, reheating as needed. {{image_2}} You can easily switch up the flavor of your baked protein pancake bowls. Try adding different fruits like apples or peaches. You can also mix in a tablespoon of cocoa powder for a chocolatey twist. For a tropical flavor, use coconut milk and add pineapple chunks. These changes keep your breakfasts exciting and fun! If you need gluten-free options, use gluten-free oats instead of regular rolled oats. For a vegan version, substitute the protein powder with a plant-based protein powder. You can replace the almond milk with oat or soy milk. Simply omit the Greek yogurt or use a dairy-free yogurt for a creamy topping. These swaps make it easy for everyone to enjoy! Toppings can elevate your pancake bowls. Some of my favorites are Greek yogurt, honey, or maple syrup. You can also try nut butter, seeds, or granola for crunch. Fresh fruits like bananas, strawberries, or a sprinkle of cinnamon add flavor and color. Get creative with your toppings to make each bowl unique and tasty! To store your leftover baked protein pancake bowls, let them cool first. Then, cut them into slices. Use an airtight container to keep them fresh. Place a piece of parchment paper between layers to avoid sticking. Store in the fridge for up to three days. You can freeze these pancake bowls for longer storage. After cooling, slice them and wrap each slice in plastic wrap. Place all wrapped slices in a freezer-safe bag. Remove as much air as possible. You can freeze them for up to two months. Label the bag with the date so you know when you made them. When you're ready to eat, take a slice from the fridge or freezer. If it's frozen, let it thaw in the fridge overnight. Heat in the microwave for 30-60 seconds. If you prefer, warm them in the oven at 350°F (175°C) for about 10 minutes. You can top them again with yogurt or fresh fruit after reheating. Enjoy your tasty meal! To make baked protein pancake bowls gluten-free, simply replace rolled oats with gluten-free oats. Ensure your protein powder is also gluten-free. You can find many brands that cater to this need. Always check labels to be sure. With these swaps, you can enjoy a tasty and safe meal. Yes, you can use different types of protein powder. Options include whey, pea, or soy protein. Each type may change the flavor slightly. For example, chocolate protein adds a rich taste. Experiment to find what you like best. Just keep the same amount as in the recipe. You will know your pancake bowls are done when they are set and slightly golden on the edges. Insert a toothpick in the center; it should come out clean. If it has wet batter, bake a little longer. Keep an eye on them to avoid overbaking. Enjoy your delicious creation! This article covered all you need to know about baked protein pancake bowls. We learned about key ingredients, their nutrition, and tasty substitutions. I shared step-by-step instructions, tips to enhance your dish, and different flavor options. You now have storage tips for leftovers and answers to common questions. Remember, these pancake bowls are versatile and fun. Enjoy making them your own! Keep experimenting with flavors and toppings to find your favorite mix. Happy cooking!$

Baked Protein Pancake Bowls

Start your day the right way with these deliciously healthy baked protein pancakes! This easy baked protein pancake bowls recipe is perfect for a high protein breakfast that will keep you energized. Packed with rolled oats, vanilla protein powder, and topped with nuts and berries, these wholesome oat pancakes are both nutritious and tasty. Try this healthy pancake recipe today and elevate your breakfast game! Save for later! #BakedProteinPancakes #HealthyPancakeRecipe #ProteinPancakeBowls #OatPancakesRecipe

Print Recipe Pin Recipe

Ingredients

1 cup rolled oats

1 scoop vanilla protein powder

1 teaspoon baking powder

1/2 teaspoon cinnamon

1 cup almond milk (or any milk of choice)

1 large banana, mashed

1 tablespoon maple syrup (optional)

1/4 cup berries (blueberries, raspberries, or diced strawberries)

2 tablespoons nut butter (peanut butter or almond butter)

Toppings: Greek yogurt, sliced banana, extra berries, and chopped nuts

Instructions

Preheat your oven to 350°F (175°C) and grease or line a baking dish with parchment paper.

In a large mixing bowl, combine rolled oats, protein powder, baking powder, and cinnamon. Mix well.

In a separate bowl, mash the banana and stir in the almond milk and maple syrup (if using) until well combined.

Pour the wet ingredients into the dry ingredients and mix until a batter forms. Fold in the berries gently.

Pour the pancake batter into the prepared baking dish, spreading it evenly.

Bake in the preheated oven for 25-30 minutes, or until the pancake is set and the edges are lightly golden.

Once baked, remove the dish from the oven and let it cool for a few minutes before slicing into bowls.

Serve topped with dollops of Greek yogurt, extra berries, banana slices, and a drizzle of nut butter.

Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4