Baked Protein Pancake Bowls
A delicious high-protein breakfast option that combines the fluffiness of pancakes with the warmth of an oatmeal casserole, perfect for busy mornings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup rolled oats (use certified gluten-free oats if needed)
- 1 scoop protein powder (whey or plant-based)
- 2 ripe bananas, mashed
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 cup milk (dairy or plant-based)
- Toppings: fresh fruit, nuts, nut butter, yogurt, maple syrup, or granola
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish or four small ramekins.
- Combine the oats, protein powder, and baking powder in a large bowl and stir to distribute the leavening.
- Mash the bananas in a separate bowl until mostly smooth, then add the eggs, milk, and vanilla extract; whisk until combined.
- Pour the wet ingredients into the dry ingredients and stir until evenly mixed; if the batter is thick, add milk tablespoon by tablespoon until pourable.
- Transfer the batter to the prepared dish or ramekins, smoothing the tops with a spatula.
- Bake for 20–25 minutes until puffed, set in the center, and golden on top. A toothpick should come out mostly clean.
- Let cool for 5 minutes, then portion into bowls, add toppings, and serve warm.
Notes
For grain-free, consider alternatives and adjust ingredients as necessary. Use ripe bananas for natural sweetness.
Find it online: https://www.mealbreeze.com/baked-protein-pancake-bowls/