Baked Protein Pancake Bowls
A delightful and nutritious twist on traditional pancakes, these baked pancake bowls provide a hearty protein boost and are perfect for breakfast, brunch, or snacks.
Ingredients
Main Ingredients
- 1 cup rolled oats
- 1 cup Greek yogurt
- 2 large eggs
- 1 ripe banana Mashed until smooth
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup milk (dairy or non-dairy)
- 1/2 cup protein powder
Optional Toppings
- fresh berries
- sliced fruits
- nut butter
- maple syrup
- granola
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Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare an 8x8-inch baking dish by greasing it lightly or lining it with parchment paper.
- In a large mixing bowl, mash the ripe banana until smooth.
- Add the Greek yogurt, eggs, milk, baking powder, vanilla extract, cinnamon, and salt to the mashed banana. Mix thoroughly until well combined.
- Stir in the rolled oats and protein powder, mixing until you achieve a uniform batter.
- Pour the mixture into the prepared baking dish, spreading it evenly.
- Bake in the preheated oven for about 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow the baked pancake bowl to cool for a few minutes before slicing it into squares or servings.
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Notes
For serving, slice the baked pancake into squares or scoop out portions to serve in individual bowls. Enhance each serving with a variety of toppings like fresh berries, nut butter, or a drizzle of maple syrup. Store in the refrigerator for up to five days or freeze for longer storage.