Description
Healthy and delicious Baked Protein Pancake Bowls made with oats, vanilla protein powder, and fresh blueberries. These nutrient-packed pancakes are baked to perfection, offering a convenient and satisfying breakfast option that’s easy to prepare and full of protein and fiber.
Ingredients
Scale
Dry Ingredients
- 1 cup rolled oats
- 1/2 cup vanilla protein powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1 large egg
- 1/2 cup almond milk
- 1/2 teaspoon vanilla extract
- 1/4 cup Greek yogurt
- 1 tablespoon maple syrup
Toppings
- 1/4 cup blueberries
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and lightly grease a muffin tin or small baking dish with cooking spray or oil to prevent sticking.
- Mix Dry Ingredients: In a medium-sized mixing bowl, combine the rolled oats, vanilla protein powder, baking powder, cinnamon, and salt. Stir until all dry ingredients are well blended.
- Whisk Egg: In a separate small bowl, crack the egg and whisk thoroughly until the yolk and whites are fully mixed for an even texture.
- Add Wet Ingredients: To the whisked egg, add almond milk, vanilla extract, and Greek yogurt. Whisk the wet ingredients together until smooth and fully combined.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients bowl and stir gently until the batter comes together thickly and evenly.
- Add Sweetener: Fold in the maple syrup carefully to ensure it’s evenly incorporated throughout the batter.
- Fill Muffin Tin: Spoon the batter into the prepared muffin tin or baking dish, filling each section approximately halfway to allow room for rising.
- Add Blueberries: Evenly sprinkle blueberries on top of the batter in each muffin section for fresh burst of flavor and texture.
- Bake: Place the muffin tin or baking dish into the preheated oven and bake for 15 to 20 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when ready.
- Cool and Serve: Remove the baked protein pancake bowls from the oven and allow them to cool for a few minutes before serving warm and enjoying your wholesome breakfast.
Notes
- Substitute almond milk with any other plant-based milk or regular milk as preferred.
- For a vegan version, replace the egg with a flax or chia egg and use a plant-based protein powder.
- Maple syrup can be adjusted or omitted based on desired sweetness.
- Blueberries can be substituted with other berries or chopped fruits.
- You can add nuts or seeds for additional texture and nutrients.
- Store leftover pancake bowls in an airtight container in the refrigerator for up to 3 days.
