Baked Protein Pancake Bowls (Print Version)
# Ingredients:
→ Base Mixture
01 -
0.5 tsp baking powder
02 -
5 g zero-calorie granulated sweetener or your favorite sugar substitute
03 -
25 g protein powder (go with vanilla or white chocolate if you like)
04 -
35 g all-purpose flour
05 -
70 ml milk (try soy or almond, but any dairy or plant milk will do)
06 -
50 g plain or vanilla yogurt
07 -
1 egg
# Instructions:
01 -
Top it off with maple syrup, a splash of yogurt, nut butter, butter, or anything else you love and dig in.
02 -
Once it's out, let it chill on the counter for about 5-10 minutes. It'll be hot!
03 -
Pop it into the oven for 20-22 minutes. You'll know it's ready when it's set and just turning golden up top.
04 -
Before it bakes, feel free to toss on some berries, chocolate chips, grated carrot, or nothing at all.
05 -
Making more than one? Split everything evenly into separate glass bowls so each one bakes the same.
06 -
Crack the egg right into an oven-safe glass bowl, then throw in the yogurt, sweetener, flour, baking powder, protein powder, and milk. Stir it all up till no lumps are left.
07 -
Set your oven to 180°C and let it heat up.
# Notes:
01 -
Different protein powders can soak up more or less liquid, so add a bit more milk if your batter's too thick.
02 -
Switch the regular flour for almond or oat flour if you need to go gluten-free.
03 -
Go wild with toppings—think berries, chocolate drizzle, extra nut butter, or whatever you like.
04 -
Don’t want to use sweetener? Go for honey, maple syrup, or a pinch of stevia instead.
05 -
Stash leftover bowls in the fridge for up to 5 days, or pop them in the freezer to keep them even longer.