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- 1 cup rolled oats - 1 scoop vanilla protein powder - 1 teaspoon baking powder - 1/2 teaspoon ground cinnamon These ingredients form the base of your protein pancake bowls. The rolled oats give the dish a hearty texture and a good dose of fiber. The vanilla protein powder boosts the protein content, making it a filling choice. Baking powder helps the pancakes rise, while ground cinnamon adds warmth and flavor. - 1 cup almond milk (or alternative milk) - 1 large ripe banana, mashed - 1 tablespoon maple syrup (optional for sweetness) These liquid ingredients blend well to create a smooth batter. Almond milk or your preferred milk keeps it creamy. Mashed banana adds natural sweetness and moisture. If you like it sweeter, add maple syrup for an extra touch. - 1/4 cup assorted berries (blueberries, raspberries, strawberries) - 2 tablespoons nut butter (such as peanut butter or almond butter) - Greek yogurt, sliced banana, additional berries, and chopped nuts These add-ins and toppings turn your pancake bowls into a feast. Berries provide a burst of flavor and color. Nut butter adds richness and healthy fats. Greek yogurt gives creaminess and extra protein, while bananas and nuts add texture and taste. {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This helps the pancake cook evenly. While the oven heats, prepare a baking dish. You can grease it lightly or line it with parchment paper. This will make it easy to remove the pancake later. In a large mixing bowl, combine the following dry ingredients: - 1 cup rolled oats - 1 scoop vanilla protein powder - 1 teaspoon baking powder - 1/2 teaspoon ground cinnamon Stir them well so they mix evenly. This step is important for flavor and texture. Now, take a ripe banana and mash it in a separate bowl. It should be smooth. Then add: - 1 cup almond milk (or your preferred milk) - 1 tablespoon maple syrup (if you want some sweetness) Mix these together until they blend well. This mixture adds moisture and flavor to your pancake. Carefully pour the banana mixture into the bowl with the dry ingredients. Stir gently until a batter forms. Be careful not to overmix, as this can change the texture. Next, fold in: - 1/4 cup assorted berries (like blueberries, raspberries, or diced strawberries) This keeps the berries whole and juicy. Pour the batter into your prepared baking dish. Spread it out evenly for even baking. Bake in the oven for 25-30 minutes. You’ll know it’s done when the center is set and the edges are lightly golden. Once baked, take the dish out of the oven. Let it cool for a few minutes. Then slice the pancake into bowls. Serve each bowl with toppings like: - Greek yogurt - Sliced banana - Extra berries - Drizzles of nut butter This adds flavor and makes each bowl look great. Enjoy your tasty and energizing breakfast! To get the best pancake texture, avoid overmixing. When you mix your dry and wet ingredients, stir until just combined. A few lumps are okay. Overmixing makes the pancakes tough. You want them light and fluffy. Keep an eye on the baking time too. Check for a golden edge and set center. This helps ensure even baking. If you have leftovers, store them in an airtight container. They can last in the fridge for up to three days. For longer storage, freeze them in single layers. When you’re ready to eat, simply microwave them. Heat for about 30 seconds to one minute. This keeps them soft and tasty. You can also reheat them in the oven at 350°F for about 10 minutes. Toppings can make your pancake bowls pop! Try Greek yogurt for creaminess. Add sliced bananas or extra berries for color. Chopped nuts add crunch and flavor. You can also drizzle nut butter on top for a tasty finish. Get creative! Use colorful bowls to make your meal look great. Arrange toppings in fun patterns. This makes breakfast not only delicious but also fun to eat. Pro Tips Use Ripe Bananas: The riper the banana, the sweeter and more flavorful your pancake bowls will be. Look for bananas with brown spots for the best taste. Experiment with Milk Alternatives: While almond milk works great, feel free to substitute with oat milk, soy milk, or any other dairy-free options to match your dietary preferences. Customize Your Toppings: Get creative with your toppings! Try adding seeds, coconut flakes, or a drizzle of honey to personalize your pancake bowls. Storage Tips: These pancake bowls can be stored in the fridge for up to 3 days. Reheat individual servings in the microwave for a quick breakfast! {{image_4}} You can switch up the flavor of your baked protein pancake bowls easily. Start with different protein powder flavors. Use chocolate, strawberry, or cinnamon protein powder for a new taste. Each flavor adds a unique twist. Try mixing two flavors for a fun outcome. This simple swap gives you a fresh breakfast every time. If you need to adjust ingredients, there are many swaps you can use. For oats, consider using ground oats or almond flour. If you want a sweeter taste, try honey or agave instead of maple syrup. You can also swap almond milk for coconut milk or soy milk. These changes keep the recipe fun and flexible. Make your pancake bowls special for holidays and seasons. In summer, add fresh peaches or cherries for a fruity boost. During fall, use pumpkin puree and spice it up with nutmeg. For winter, top with warm apple slices and cinnamon. These changes keep your breakfast exciting and festive. Each serving of baked protein pancake bowls has about: - Protein: 13 grams - Carbs: 35 grams - Fats: 10 grams This balance helps fuel your body and keep you full. The protein comes from the protein powder and nut butter. The oats provide healthy carbs, and the nut butter adds good fats. Baked protein pancake bowls offer many health benefits: - Oats are high in fiber. They help with digestion and keep you full longer. - Protein helps to build and repair muscles. It’s great for active people. - Berries are rich in vitamins and antioxidants. They add natural sweetness and color. - For toppings, use Greek yogurt for extra protein. Add sliced bananas and nuts for texture. The entire recipe has about 400 calories. Each serving contains around 100 calories. This makes it a light yet satisfying meal. Enjoying these bowls can fit well into your daily eating plan. Yes, you can make these pancakes gluten-free. Use gluten-free rolled oats instead of regular oats. Check the label to ensure they are certified gluten-free. You can also substitute oat flour for the oats if you prefer a smoother texture. This option keeps the recipe tasty and safe for those avoiding gluten. To make this recipe vegan, choose a vegan protein powder. Many brands offer plant-based options like pea or brown rice protein. For the egg alternative, use a flax egg. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. This will help bind your pancake mixture. Yes, you can freeze these baked protein pancake bowls. After baking, let them cool completely. Then, cut them into portions and wrap each piece in plastic wrap. Place them in a freezer bag or airtight container. To reheat, thaw the bowls in the fridge overnight. Warm them in the microwave or oven until heated through. Enjoy a quick and healthy breakfast anytime! In this post, we explored how to make delicious protein pancake bowls. We discussed the main ingredients like oats, protein powder, and ripe bananas. You learned step-by-step instructions, tips for perfect texture, and ways to customize your pancakes. Remember, you can swap out ingredients or vary flavors based on the season. This recipe is not just tasty; it’s also packed with nutrients. Try it out, experiment, and enjoy the benefits of a healthy breakfast option that fits your needs.

Baked Protein Pancake Bowls

Delicious and nutritious baked pancake bowls made with protein powder and topped with yogurt and berries.
Print Recipe Pin Recipe
Course Breakfast
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup rolled oats
  • 1 scoop vanilla protein powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1 cup almond milk (or your preferred milk)
  • 1 large ripe banana, mashed
  • 1 tablespoon maple syrup (optional for sweetness)
  • 1/4 cup assorted berries (blueberries, raspberries, or diced strawberries)
  • 2 tablespoons nut butter (such as peanut butter or almond butter)
  • to taste Greek yogurt, sliced banana, additional berries, and chopped nuts for topping

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a baking dish by greasing it lightly or lining it with parchment paper for easy removal.
  • In a large mixing bowl, combine the rolled oats, protein powder, baking powder, and ground cinnamon. Stir these dry ingredients together thoroughly to ensure even distribution.
  • In a separate bowl, take the ripe banana and mash it until smooth. Then, mix in the almond milk and maple syrup (if you’re using it) until you achieve a uniform mixture.
  • Gently pour the banana mixture into the bowl with the dry ingredients. Stir until a batter forms, being cautious not to overmix. Carefully fold in the assorted berries to maintain their shape.
  • Transfer the pancake batter to the prepared baking dish, spreading it out evenly to ensure uniform baking.
  • Place the dish in your preheated oven and bake for 25-30 minutes. The pancake is done when it is set in the center and the edges are lightly golden.
  • Once baked, take the dish out of the oven and allow it to cool for a few moments. Then, slice the pancake into bowls for serving.
  • Serve each bowl topped generously with dollops of Greek yogurt, extra berries, banana slices, and a flavorful drizzle of nut butter for a delicious finishing touch.

Notes

For a vibrant presentation, serve in colorful bowls and create an artistic design with the toppings on each bowl. Sprinkle chopped nuts on top for added texture and visual appeal.
Keyword breakfast, healthy, pancakes, protein