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Baked Protein Pancake Bowls
Michelle Carter

Baked Protein Pancake Bowls

Fluffy, high-protein breakfast bowls baked to perfection in the oven. Made with oats, Greek yogurt, and protein powder for a tender texture and 25g protein per serving. Ready in 35 minutes and endlessly customizable.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Breakfast
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup rolled oats (blended into oat flour)
  • 1/2 cup vanilla protein powder
  • 2 large eggs
  • 3/4 cup plain Greek yogurt
  • 1/2 cup unsweetened almond milk
  • 2 tablespoons maple syrup
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Equipment

  • 4 oven-safe ramekins or bowls (8-10 oz each) greased
  • Blender or food processor
  • Large mixing bowl
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C). Lightly grease four 8–10 oz oven-safe ramekins or bowls with cooking spray.
  2. Blend rolled oats in a blender or food processor until they form a fine flour.
  3. In a large bowl, whisk together oat flour, protein powder, baking powder, cinnamon, and salt.
  4. In a separate bowl, whisk eggs, Greek yogurt, almond milk, maple syrup, and vanilla extract until smooth.
  5. Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.
  6. Fold in ½ cup fresh berries if using.
  7. Divide batter evenly among prepared bowls. Bake 22–27 minutes until golden and a toothpick comes out clean.
  8. Cool 5 minutes. Top with Greek yogurt, fresh fruit, and maple syrup. Serve warm.

Notes

These baked protein pancake bowls are perfect for meal prep. Store in the fridge up to 4 days or freeze for 2 months. Reheat gently to maintain fluffy texture. Greek yogurt is the secret ingredient for moisture and extra protein.