Baked Protein Pancake Bowl (Print)

A warm, protein-packed baked pancake bowl topped with fresh berries and nut butters.

# Ingredients:

→ 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
08 - 3/4 teaspoon baking powder

→ Pre-Bake Toppings

09 - 1/3 cup raspberries or sliced strawberries or blueberries or sliced bananas or chocolate chips

→ Post-Bake Toppings

10 - Nut butter
11 - Maple syrup
12 - Greek yogurt
13 - Salted butter
14 - Chia jam

# Directions:

01 - Preheat oven to 350°F. Lightly spray a 12 to 14 ounce oven-safe glass dish or ramekin with nonstick 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 evenly over the top.
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 the dish, adding desired post-bake toppings such as nut butter, extra yogurt, syrup, or chia jam.

# Expert Tips:

01 -
  • It's basically a warm hug in a bowl that happens to deliver 40g of protein without tasting like cardboard.
  • Sunday baking means zero excuses on weekday mornings—just reheat and add toppings.
  • The texture is surprisingly fluffy and tender, nothing like dense protein pancakes you might have tried before.
  • You can customize it endlessly based on what's in your fridge and what your taste buds are craving.
02 -
  • The protein powder you choose matters enormously—cheap powders sometimes leave a chalky, bitter aftertaste that ruins the whole thing, so invest in a quality vanilla brand.
  • Don't skip the 5–10 minute cooldown or you'll burn your mouth and the texture won't be as clean when you slice it for meal prep.
  • Overbeating the batter once you add the flour will develop the gluten and make the bowl dense instead of fluffy, so mix just until combined.
03 -
  • Use a ramekin or small oven-safe bowl instead of a flat dish if you prefer a taller, more compact texture with defined edges.
  • Make a batch of these on Sunday with different fruit combinations and freeze the extras—they thaw beautifully and reheat just as well as fresh-made.
  • The key to perfect reheating is low and slow in the oven rather than blasting it in the microwave, which can make the texture rubbery.
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