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Baked Protein Pancake Bowls

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Delicious and nutritious bite-sized pancakes packed with protein and fiber, perfect for busy mornings.

Ingredients

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  • 1 cup rolled oats
  • 1/2 cup vanilla protein powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup almond milk
  • 1/2 teaspoon vanilla extract
  • 1/4 cup Greek yogurt
  • 1 tablespoon maple syrup
  • 1/4 cup blueberries

Instructions

  1. Preheat your oven to 350°F (175°C) and lightly grease a muffin tin or a baking dish.
  2. Combine the rolled oats, protein powder, baking powder, cinnamon, and salt in a large bowl.
  3. Whisk the egg in another bowl until it’s well mixed.
  4. Add the almond milk, vanilla extract, and Greek yogurt; whisk this mixture until smooth.
  5. Combine the wet and dry ingredients, stirring together until a thick batter forms.
  6. Fold in the maple syrup until evenly distributed throughout the batter.
  7. Spoon the batter into the muffin tin, filling each cavity halfway, and sprinkle fresh blueberries on top.
  8. Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.
  9. Allow them to cool for a few minutes before serving warm.

Notes

These pancake bowls are great for meal prep and can be stored in an airtight container in the fridge for about 3-5 days.

Nutrition

Find it online: https://www.tastysavvy.com/baked-protein-pancake-bowls-3/