Baked Protein Pancake Bowl (Printable Version)

Fluffy high-protein pancake baked in a bowl. Single-serve, no banana, ready in 27 minutes with 31g protein per serving.

# Ingredient List:

→ Wet Ingredients

01 - 1 large egg
02 - 3.5 oz high-protein yogurt, Greek or skyr style, dairy or plant-based
03 - 2.4 fl oz milk, soy, almond, or dairy

→ Dry Ingredients

04 - 1.2 oz all-purpose flour or alternative such as oat, spelt, buckwheat, or gluten-free blend
05 - 0.9 oz vanilla or white chocolate protein powder
06 - 1 teaspoon sweetener of choice, optional
07 - 0.5 teaspoon baking powder

→ Optional Pre-Bake Toppings

08 - Fresh or frozen berries
09 - Chocolate chips
10 - Shredded carrot
11 - Chopped nuts

→ Optional Post-Bake Toppings

12 - Peanut butter
13 - Maple syrup or honey
14 - Extra yogurt

# Directions:

01 - Preheat oven to 356°F. Select a ramekin or oven-safe bowl with minimum 22 oz capacity.
02 - Add egg, yogurt, milk, flour, protein powder, sweetener, and baking powder directly to the bowl. Mix thoroughly until batter achieves smooth, well-combined consistency.
03 - Gently fold in desired pre-bake toppings such as berries, chocolate chips, or nuts, being careful not to overmix the batter.
04 - Bake for 20 to 22 minutes until lightly golden and just set in the center. The center may appear slightly soft when hot, which ensures optimal moisture.
05 - Remove from oven and allow to cool for 5 to 10 minutes. The center will firm up as it cools. Top with preferred toppings and serve warm.

# Expert Tips:

01 -
  • Zero flipping, zero babysitting—you mix it in the same bowl you bake and eat from, which means one dish to wash and maximum laziness achieved.
  • It delivers over 30 grams of protein without relying on banana, so the flavor stays clean and the texture stays light and fluffy instead of dense or gummy.
  • You can prep a week's worth on Sunday night, stack them in the fridge, and reheat each morning in under two minutes.
02 -
  • The batter will look slightly jiggly in the center when you pull it out, and that's completely normal—it firms up as it cools, so don't overbake it or you'll end up with a dry, rubbery texture.
  • Make sure your bowl is truly oven-safe and has at least 650 ml capacity, or the batter will either overflow and make a mess or bake too thin and lose that fluffy, pillowy texture.
03 -
  • If your batter looks too thick, add a splash more milk—it should pour slowly but smoothly, like thick pancake batter, not like cookie dough.
  • Press a few toppings onto the surface right before baking so they toast slightly and create a beautiful, rustic top that looks bakery-worthy.
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