Baked Protein Pancakes
These single-serving baked protein pancake bowls are a fluffy, high-protein alternative to traditional pancakes, perfect for meal prep and quick weekday breakfasts. Made without banana, they’re customizable, easy to store, and simple to reheat.
- Prep Time: 5 minutes
- Cook Time: 22 minutes
- Total Time: 27 minutes
- Yield: 1 bowl
- Category: Breakfast
- Method: Baking
- Cuisine: Modern
- Diet: Low Calorie
Ingredients
- 1 egg
- 50 g yogurt (vanilla or unflavored)
- 70 ml milk (soy, almond, or any milk of choice)
- 35 g all-purpose flour
- 25 g protein powder (vanilla or white chocolate; vegan preferred)
- 5 g zero-calorie granulated sweetener (e.g., Stevia or Natvia; optional)
- 1/2 tsp baking powder
Instructions
- Preheat oven to 180°C (356°F).
- Add all ingredients to a 650ml oven-safe bowl and mix well until fully combined.
- If making multiple bowls, mix ingredients separately in each bowl to ensure even distribution.
- Add desired toppings such as fresh berries or sugar-free chocolate chips.
- Bake for 22 minutes.
- Remove from oven and let cool for 10 minutes.
- Serve with additional toppings like yogurt, peanut butter, or sugar-free maple syrup.
Notes
- You may substitute protein powder with equal parts flour if desired, though protein content will decrease.
- Use a vegan protein powder for best texture; whey protein may require less liquid.
- Pancake may appear undercooked in the middle when removed from the oven but will continue to cook as it cools.
- Recipe can be multiplied for meal prep—store in fridge or freezer.
Find it online: https://www.cookwithbenchi.com/baked-protein-pancakes/