Protein Pancake Bowls (Print Version)
# Ingredients:
→ Main Components
01 -
1 egg
02 -
35 g plain flour
03 -
70 ml milk (choose from soy, almond, or regular)
04 -
50 g yogurt, plain or vanilla
05 -
5 g sugar alternative (like stevia or any preferred option)
06 -
25 g vanilla or white chocolate protein powder
07 -
1/2 tsp of baking powder
→ Optional Extras
08 -
Seasonal fruit, sliced or whole
09 -
Miniature chocolate chips (sugar-free or regular)
10 -
Grated carrot
11 -
More yogurt of your choice
12 -
Nut butter, like peanut or almond
13 -
Golden maple syrup
14 -
Butter, for a richer taste
# Instructions:
01 -
Turn your oven to 180°C (356°F) and let it heat up first.
02 -
In an oven-safe bowl, pour in items like the egg, yogurt, flour, milk, protein powder, sweetener, and baking powder. Stir until the mixture’s smooth and there are no chunks.
03 -
Toss on any extras like fresh fruit, grated carrots, or sugar-free chips. You can also skip this step if you prefer.
04 -
Bake your mix in the preheated oven for 20-22 minutes. It’s done when the middle is firm and the top looks lightly browned.
05 -
When it’s done baking, take it out to rest for about 5-10 minutes. Then top with things like yogurt, syrup, or even peanut butter before serving.
# Notes:
01 -
Yields just one serving. If you’re prepping for more, multiply the ingredient amounts per portion.
02 -
For even portions, divide the listed ingredients equally into each bowl when scaling up.
03 -
This works best with vegan protein powders. Whey-based powders might need you to cut back on the milk a little.
04 -
Keep leftovers in the fridge for 3-4 days. Warm them up for 30–60 seconds in the microwave before serving.