Baked Protein Pancake Bowl (Print Version)

Soft, fluffy baked pancake bowl packed with protein. Single-serve, ready in 30 minutes, and completely customizable.

# What You’ll Need:

→ Wet Ingredients

01 - 1 large egg
02 - 1/4 cup high-protein yogurt, Greek or skyr style, dairy or plant-based
03 - 1/4 cup milk, soy, almond, or dairy

→ Dry Ingredients

04 - 1/4 cup all-purpose flour, or oat, spelt, buckwheat, or gluten-free blend
05 - 3 tablespoons vanilla or white chocolate protein powder
06 - 1 teaspoon sweetener of choice, optional
07 - 1/2 teaspoon baking powder

→ Optional Pre-Bake Toppings

08 - Fresh or frozen berries
09 - Chocolate chips
10 - Shredded carrot
11 - Chopped nuts

→ Optional Post-Bake Toppings

12 - Peanut butter
13 - Maple syrup or honey
14 - Additional yogurt

# How-To:

01 - Preheat oven to 356°F.
02 - Select a ramekin or oven-safe bowl with minimum 22 fluid ounce capacity.
03 - Add egg, yogurt, milk, flour, protein powder, sweetener, and baking powder directly to the bowl.
04 - Mix thoroughly until batter is smooth and well combined, ensuring no lumps remain.
05 - Gently fold in any desired pre-bake toppings such as berries, chocolate chips, carrot, or nuts.
06 - Bake for 20 to 22 minutes, until lightly golden and just set in the center.
07 - Remove from oven and let cool for 5 to 10 minutes. The center will firm up as it cools.
08 - Top with your favorite post-bake toppings and enjoy warm.

# Expert Advice:

01 -
  • It bakes itself while you get ready, so mornings feel calmer and less chaotic.
  • You can toss in whatever berries or chocolate chips are sitting in your freezer without any extra fuss.
  • The protein keeps you full through back to back meetings or long errands without that mid morning crash.
  • Cleanup is just one bowl and a spoon, which means more time for coffee and less time scrubbing pans.
02 -
  • The center will look slightly underdone when you pull it out, but it sets as it cools, so trust the timing and resist the urge to bake it longer.
  • If you skip the baking powder or use expired powder, the pancake will be dense and flat instead of fluffy, so check the date on that little canister.
  • Using a bowl smaller than 650 ml will cause the batter to overflow and make a mess, which I learned the hard way on a batch I tried to squeeze into a tiny ramekin.
03 -
  • Whisk the batter with a fork instead of a spoon to break up any protein powder clumps faster and get a smoother texture.
  • If your oven runs hot, check the pancake at 18 minutes to avoid overbaking, because even two extra minutes can dry it out.
  • Let the bowl cool on a folded kitchen towel instead of a bare counter so it doesn't crack from the temperature shock, especially if you use ceramic.
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