Baked Protein Pancake Bowls
Fluffy, golden pancake bowls baked in the oven with a high-protein twist. Ready in 25 minutes with minimal dishes — perfect for meal prep or a lazy weekend breakfast.
Equipment
- Large Mixing Bowl
- Medium Mixing Bowl
- Whisk or Hand Mixer
- 4 Oven-Safe Ramekins (6 oz)
- Baking Sheet
Ingredients
Banana Mixture
- 2 ripe bananas (spotty is ideal)
- 2 large egg yolks
- 1/4 cup milk (dairy or unsweetened almond)
- 1 tsp vanilla extract
Dry Ingredients
- 1 scoop (30g) vanilla or unflavored protein powder
- 1/2 cup oat flour
- 1 tsp baking powder (fresh)
Egg Whites
- 4 large egg whites
Instructions
- Preheat oven to 375°F (190°C). Grease 4 ramekins with non-stick spray and place them on a baking sheet.
- In a large bowl, mash the bananas until smooth. Whisk in the egg yolks, milk, and vanilla until combined.
- Add the protein powder, oat flour, and baking powder. Stir until just combined — a few lumps are fine. Do not overmix.
- In a separate bowl, beat the egg whites with a hand mixer or whisk until stiff peaks form, about 2-3 minutes.
- Stir a large scoop of whipped egg whites into the batter to lighten it, then gently fold in the remaining egg whites until no white streaks remain.
- Spoon the batter evenly into the prepared ramekins, filling each about 3/4 full. Bake for 18-22 minutes, until golden and a toothpick inserted in the center comes out clean.
- Let cool for 2 minutes in the ramekins, then top with maple syrup, yogurt, and berries. Serve immediately.
Notes
Don't skip whipping the egg whites — it's the secret to fluffy texture. Overmixing the batter will make them dense. Check your protein powder for sweetness and adjust liquid accordingly. Fill ramekins 3/4 full to allow for rising. Let rest 2 minutes before serving. Store leftovers in an airtight container in the fridge for up to 5 days. To reheat, microwave 30-45 seconds or toast in a toaster oven at 350°F for 3-4 minutes. Freeze wrapped individually for up to 3 months.