Fluffy Baked Protein Pancake Bowls for Meal Prep Breakfast (Print Version)
Fluffy baked protein pancake bowls are the ideal meal prep breakfast. High in protein, easy to make ahead, and delicious for busy mornings.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ The Fluffy Protein Base
01 -
1 cup all-purpose flour
02 -
1/2 cup vanilla whey protein powder
03 -
1 tbsp baking powder
04 -
1/4 tsp salt
→ Wet Whisk-Ins
05 -
1 cup 2% milk
06 -
2 large eggs
07 -
1/2 cup plain non-fat Greek yogurt
08 -
1 tsp vanilla extract
09 -
1/4 cup pure maple syrup (for batter)
→ Bowl Toppers & Drizzles
10 -
1 cup fresh mixed berries
11 -
4 tbsp almond butter
12 -
1/2 cup granola
13 -
2 tbsp pure maple syrup (for serving)
# Instructions:
01 -
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish or 4 individual oven-safe bowls. This prepares your vessel for the delicious Fluffy Baked Protein Pancake Bowls | Meal Prep Breakfast.
02 -
In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup vanilla whey protein powder, 1 tbsp baking powder, and 1/4 tsp salt. Ensure no lumps remain for a smooth batter base.
03 -
In a separate medium bowl, whisk together 1 cup 2% milk, 2 large eggs, 1/2 cup plain non-fat Greek yogurt, 1 tsp vanilla extract, and 1/4 cup pure maple syrup (for batter). Mix until well combined.
04 -
Pour the wet ingredient mixture into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix; a few small lumps are fine for these Fluffy Baked Protein Pancake Bowls.
05 -
Pour the batter evenly into the prepared baking dish or individual bowls. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
06 -
Remove from oven and let cool slightly for 5-10 minutes. If using a large dish, cut into 4 equal portions. This allows the Fluffy Baked Protein Pancake Bowls | Meal Prep Breakfast to set before serving or storing.
07 -
Divide the baked pancake among 4 serving bowls. Top each with 1/4 cup fresh mixed berries, 1 tbsp almond butter, 1/8 cup granola, and a drizzle of 1/2 tbsp pure maple syrup (for serving).
# Notes:
01 -
Meal Prep Storage: Store cooled pancake portions in airtight containers in the refrigerator for up to 4-5 days, making them perfect for grab-and-go breakfasts.
02 -
Topping Variations: Feel free to swap mixed berries for other fruits like sliced banana or peaches. Vary your toppings with different nuts, seeds, or a dollop of whipped cream.
03 -
Reheating Tips: Reheat individual portions in the microwave for 30-60 seconds, or in a toaster oven until warmed through. Add fresh toppings just before serving for best texture.
04 -
Protein Boost: For an extra protein kick, you can add a scoop of unflavored collagen peptides to the wet ingredients or use a higher protein milk alternative.
# Tools You'll Need:
01 -
Mixing bowls
02 -
Whisk
03 -
Measuring cups
04 -
Measuring spoons
05 -
9x13 inch baking dish
06 -
Oven
# Nutrition Facts (Per Serving):
Calories: 521 kcal
Total Fat: 15 g
Total Carbohydrate: 65 g
Protein: 28 g