Name: Baked Protein Pancake Bowls
Ingredients: Oat Flour: (1 ½ cups) – The base of our bowls! Oat flour provides a lovely texture and a subtle nutty flavor. It’s also a great source of fiber, making these pancakes more filling and nutritious. You can easily make your own oat flour by blending rolled oats in a high-speed blender until finely ground.; Protein Powder: (2 scoops, about 60g) – The star of the show! Protein powder adds a significant protein boost, making these bowls a satisfying and muscle-fueling breakfast. Whey, casein, or plant-based protein powders all work well. Choose your favorite flavor – vanilla or unflavored protein powder are versatile options.; Baking Powder: (2 teaspoons) – This is our leavening agent, responsible for creating those light and fluffy pancake bowls. Make sure your baking powder is fresh for the best rise.; Salt: (¼ teaspoon) – A pinch of salt enhances the flavors of all the other ingredients and balances the sweetness.; Eggs: (2 large) – Eggs bind the ingredients together and add richness and moisture to the pancakes. They also contribute to the protein content.; Milk of Choice: (1 ½ cups) – Use any milk you prefer! Dairy milk, almond milk, oat milk, soy milk, or cashew milk all work beautifully. Unsweetened milk is recommended to control the overall sweetness.; Maple Syrup (or Honey): (2 tablespoons) – A touch of natural sweetness! Maple syrup or honey adds flavor and moisture. You can adjust the amount to your preference or use other liquid sweeteners like agave or stevia.; Vanilla Extract: (1 teaspoon) – Enhances the overall flavor profile and adds a warm, comforting aroma. Pure vanilla extract is always best for the richest flavor.; Optional Mix-ins: (½ cup total, optional) – This is where the fun begins! Get creative with your mix-ins! Chocolate chips, blueberries, chopped nuts, shredded coconut, diced apples, or banana slices are all fantastic additions.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful baked pancake bowls. We’ve kept the ingredient list simple and focused on pantry staples with a protein boost!

Oat Flour: (1 ½ cups) – The base of our bowls! Oat flour provides a lovely texture and a subtle nutty flavor. It’s also a great source of fiber, making these pancakes more filling and nutritious. You can easily make your own oat flour by blending rolled oats in a high-speed blender until finely ground.
Protein Powder: (2 scoops, about 60g) – The star of the show! Protein powder adds a significant protein boost, making these bowls a satisfying and muscle-fueling breakfast. Whey, casein, or plant-based protein powders all work well. Choose your favorite flavor – vanilla or unflavored protein powder are versatile options.
Baking Powder: (2 teaspoons) – This is our leavening agent, responsible for creating those light and fluffy pancake bowls. Make sure your baking powder is fresh for the best rise.
Salt: (¼ teaspoon) – A pinch of salt enhances the flavors of all the other ingredients and balances the sweetness.
Eggs: (2 large) – Eggs bind the ingredients together and add richness and moisture to the pancakes. They also contribute to the protein content.
Milk of Choice: (1 ½ cups) – Use any milk you prefer! Dairy milk, almond milk, oat milk, soy milk, or cashew milk all work beautifully. Unsweetened milk is recommended to control the overall sweetness.
Maple Syrup (or Honey): (2 tablespoons) – A touch of natural sweetness! Maple syrup or honey adds flavor and moisture. You can adjust the amount to your preference or use other liquid sweeteners like agave or stevia.
Vanilla Extract: (1 teaspoon) – Enhances the overall flavor profile and adds a warm, comforting aroma. Pure vanilla extract is always best for the richest flavor.
Optional Mix-ins: (½ cup total, optional) – This is where the fun begins! Get creative with your mix-ins! Chocolate chips, blueberries, chopped nuts, shredded coconut, diced apples, or banana slices are all fantastic additions.

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Instructions

Making these baked pancake bowls is surprisingly simple! Follow these step-by-step instructions for pancake perfection:

Preheat Your Oven and Prepare Your Baking Dish: Start by preheating your oven to 375°F (190°C). While the oven is heating, lightly grease a 9×13 inch baking dish or individual ramekins. Greasing prevents the pancakes from sticking and ensures easy removal after baking. You can use cooking spray, butter, or coconut oil to grease the dish. If using ramekins, this recipe typically makes about 6-8 individual bowls depending on their size.
Combine Dry Ingredients: In a large mixing bowl, whisk together the oat flour, protein powder, baking powder, and salt. Whisking ensures that the dry ingredients are evenly distributed and that there are no clumps of protein powder. This step is crucial for a smooth pancake batter. Make sure to break down any lumps of protein powder with your whisk for a consistent texture.
Combine Wet Ingredients: In a separate bowl, whisk together the eggs, milk of choice, maple syrup (or honey), and vanilla extract. Whisk until the wet ingredients are well combined and slightly frothy. This helps to emulsify the ingredients and create a lighter batter. Ensure the eggs are fully incorporated into the liquid mixture.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Gently whisk until just combined. Be careful not to overmix the batter. Overmixing can develop the gluten in the oat flour, resulting in tougher pancakes. Mix until the dry ingredients are just incorporated and there are no large streaks of flour remaining. A few small lumps are okay.
Add Optional Mix-ins (if desired): If you’re adding any mix-ins like chocolate chips, blueberries, or nuts, gently fold them into the batter at this stage. Distribute the mix-ins evenly throughout the batter. Be careful not to overmix after adding the mix-ins, as this can also lead to tougher pancakes.
Pour Batter into Baking Dish (or Ramekins): Pour the pancake batter evenly into the prepared baking dish or divide it among the individual ramekins. If using a 9×13 inch dish, spread the batter out to ensure even baking. For ramekins, fill each one about ¾ full to allow room for the pancakes to rise.
Bake to Golden Perfection: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. Baking time may vary slightly depending on your oven and whether you are using a baking dish or ramekins. Keep an eye on the pancakes and check for doneness around the 20-minute mark. The edges should be slightly browned, and the center should be set.
Let Cool Slightly and Serve: Remove the baked pancake bowls from the oven and let them cool in the baking dish or ramekins for a few minutes before serving. This allows them to set slightly and makes them easier to handle. Serve warm and enjoy! These are delicious on their own or with your favorite toppings.

Nutrition

Serving Size: one normal portion
Calories: 300
Fat: 10
Carbohydrates: 30
Fiber: 5
Protein: 30