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Baked Protein Pancake Bowls

Baked Protein Pancake Bowls

Fluffy, golden, and packed with protein, these Baked Protein Pancake Bowls are a comforting and nutritious start to any day. Perfect for meal prep or brunch, they bring together the flavors of pancakes with the ease of baking — no flipping required.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Breakfast
Cuisine: Fitness, Healthy
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 ripe banana, mashed
  • 2 eggs
  • 1/2 cup Greek yogurt
  • 1/2 cup unsweetened almond milk
  • 1 tsp vanilla extract
  • 1–2 tbsp honey or maple syrup
  • 1 cup rolled oats or oat flour
  • 1/2 cup vanilla protein powder
  • 1 tsp baking powder
  • optional mix-ins: blueberries, cocoa powder, cinnamon, nuts

Equipment

  • mixing bowl
  • whisk
  • ramekins or muffin pan
  • oven
  • measuring cups and spoons

Method
 

  1. Preheat oven to 350°F (175°C). Grease four ramekins or a six-cup muffin pan with nonstick spray or oil.
  2. Mash the banana in a large mixing bowl until smooth and creamy.
  3. Add eggs, Greek yogurt, almond milk, vanilla extract, and honey to the mashed banana. Whisk until fully combined and slightly frothy.
  4. Stir in oats, protein powder, and baking powder. Mix just until combined. Do not overmix.
  5. Fold in any desired mix-ins like berries, cocoa, cinnamon, or chopped nuts.
  6. Pour the batter evenly into the prepared ramekins, filling each about ¾ full.
  7. Bake for 18–22 minutes, until tops are golden and a toothpick comes out clean from the center.
  8. Let cool slightly, then serve warm with toppings like yogurt, fruit, or nut butter.

Nutrition

Calories: 280kcalCarbohydrates: 28gProtein: 20gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 105mgSodium: 160mgPotassium: 310mgFiber: 3gSugar: 10gVitamin A: 250IUVitamin C: 2mgCalcium: 150mgIron: 1.2mg

Notes

Customize with seasonal fruits, nuts, or spices. For vegan versions, swap eggs with flax or chia eggs and use dairy-free yogurt. Store in the fridge for up to 5 days or freeze for quick, nutritious breakfasts anytime.

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