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Six golden brown baked protein pancake bowls topped with fresh blueberries in ramekins.

Baked Protein Pancake Bowls

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 185
Ingredients Method

Ingredients
  

  • 2 cups oat flour
  • 2 scoops (60g) vanilla whey protein powder
  • 1 tablespoon baking powder
  • 0.25 teaspoon sal t
  • 1 cup non -fat Greek yogurt
  • 2 large egg s
  • 0.5 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 0.5 cup fresh blueberries
  • 2 tablespoons sugar -free maple syrup

Method
 

  1. Preheat the oven to 350°F (175°C) and coat a jumbo muffin tin or six 6-ounce ramekins with non-stick cooking spray.
  2. In a large mixing bowl, whisk together the oat flour, vanilla protein powder, baking powder, and salt.
  3. In a medium bowl, whisk the Greek yogurt, eggs, almond milk, and vanilla extract until the mixture is homogenous.
  4. Fold the wet ingredients into the dry ingredients using a spatula until just combined; avoid over-aerating the batter.
  5. Divide the batter equally among the prepared tins or ramekins, filling each approximately three-quarters full.
  6. Distribute the blueberries evenly across the top of each bowl.
  7. Bake for 18 to 22 minutes, or until the centers are set and a toothpick inserted comes out clean.
  8. Cool in the pan for 5 minutes before serving warm or storing for meal prep.