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High-Protein Baked Pancake Bowls

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Fluffy pancake bowls packed with protein and fiber, perfect for busy mornings or leisurely weekends.

Ingredients

Scale
  • 1.5 cups rolled oats (old-fashioned)
  • 0.5 cup vanilla or unflavored protein powder
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 0.25 tsp sea salt
  • 2 large eggs
  • 1 cup plain Greek yogurt (full-fat or 2% recommended)
  • 0.5 cup milk of choice (dairy, almond, oat)
  • 3 tbsp pure maple syrup or honey
  • 1 tsp pure vanilla extract
  • 2 tbsp melted coconut oil or unsalted butter, cooled slightly

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a standard 12-cup muffin tin.
  2. Blend the rolled oats until finely ground into oat flour in a high-speed blender.
  3. Combine the oat flour with the protein powder, baking powder, ground cinnamon, and sea salt in a large bowl; whisk together until well mixed.
  4. Whisk the large eggs in another bowl, then add the Greek yogurt, milk, maple syrup, vanilla extract, and melted coconut oil; mix until smooth.
  5. Pour the wet ingredients into the bowl with the dry ingredients and gently fold until just combined—be careful not to over-mix.
  6. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
  7. Bake for 18-22 minutes until the tops are golden and a toothpick inserted into the center comes out clean.
  8. Cool for 5 minutes in the tin before transferring to a wire rack to cool completely.

Notes

Top with fresh fruit, a drizzle of maple syrup, Greek yogurt, or a sprinkle of nuts for extra flavor and nutrition.

Nutrition

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