Baked Protein Pancake Bowl (Printable)

A warm, fluffy pancake bowl rich in protein, perfect for a nutritious start with fresh fruit and nut toppings.

# What You Need:

→ Wet Ingredients

01 - 1 large egg
02 - 1/4 cup plain Greek yogurt
03 - 1/3 cup milk
04 - 1 tablespoon maple syrup or stevia

→ Dry Ingredients

05 - 1 to 2 tablespoons flax meal
06 - 1/3 cup all-purpose flour
07 - 1 scoop vanilla protein powder, approximately 26g protein
08 - 3/4 teaspoon baking powder

→ Pre-Bake Toppings

09 - 1/3 cup raspberries or sliced strawberries or blueberries
10 - Sliced bananas
11 - Chocolate chips

→ Post-Bake Toppings

12 - Nut butter
13 - Maple syrup
14 - Extra Greek yogurt
15 - Salted butter
16 - Chia jam

# How-To:

01 - Preheat oven to 350°F. Lightly spray a 12 to 14 ounce oven-safe glass dish or ramekin with nonstick cooking spray.
02 - In a mixing bowl, combine egg, Greek yogurt, milk, flax meal, flour, protein powder, maple syrup or stevia, and baking powder. Whisk until smooth batter forms.
03 - Pour batter into prepared dish. Arrange chosen pre-bake toppings such as berries, banana slices, or chocolate chips evenly over batter surface.
04 - Bake for 22 to 25 minutes until pancake is set in center and lightly golden at edges.
05 - Remove from oven and let cool for 5 to 10 minutes.
06 - Serve warm in dish, adding desired post-bake toppings such as nut butter, extra yogurt, syrup, or chia jam.

# Expert Hacks:

01 -
  • 40 grams of protein means you'll actually stay full through your morning instead of hunting for snacks by 10 AM.
  • It bakes while you shower, so you get that fresh-from-the-oven warmth without any actual effort.
  • One bowl lasts all week in the fridge, and reheating takes about 90 seconds—no compromise on texture.
02 -
  • Don't use a low-quality protein powder with less than 25g per scoop—you'll end up short on protein, and the texture gets grainy instead of fluffy.
  • Baking in a glass ramekin is key; metal conducts heat too aggressively and can overbake the edges before the center sets.
03 -
  • If your protein powder tends toward chalky or gritty, add an extra tablespoon of milk when mixing the batter; it dissolves more smoothly and won't create texture problems.
  • Don't rely on a microwave's power level—sometimes 90 seconds on high is perfect, sometimes you need 60 seconds; start low and add time in 15-second intervals so you don't accidentally overheat and dry it out.
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