Baked protein pancake bowl (Printer version)

Fluffy baked pancake bowl rich in protein, topped with berries. A healthy, energizing breakfast option to start your day.

# What You'll Need:

→ Wet Ingredients

01 - 1 large egg
02 - 1/4 cup plain Greek yogurt
03 - 1/3 cup milk, dairy or plant-based
04 - 1 tablespoon maple syrup or stevia

→ Dry Ingredients

05 - 1 to 2 tablespoons flax meal
06 - 1/3 cup all-purpose flour or gluten-free 1:1 flour blend
07 - 1 scoop vanilla protein powder, approximately 26g protein
08 - 3/4 teaspoon baking powder

→ Pre-Bake Toppings

09 - 1/3 cup raspberries or sliced strawberries or blueberries or sliced bananas or chocolate chips

→ Post-Bake Toppings

10 - Nut butter, maple syrup, extra Greek yogurt, salted butter, or chia jam as desired

# Directions:

01 - Preheat oven to 350°F. Lightly coat a 12 to 14 ounce oven-safe glass dish or ramekin with nonstick spray.
02 - In a mixing bowl, whisk together egg, Greek yogurt, milk, flax meal, flour, protein powder, maple syrup or stevia, and baking powder until a smooth batter forms.
03 - Pour batter into prepared dish and distribute chosen pre-bake toppings evenly across the surface.
04 - Bake for 22 to 25 minutes until the center is set and edges are lightly golden.
05 - Remove from oven and allow to cool for 5 to 10 minutes before serving.
06 - Serve warm in the baking dish, topped with desired post-bake additions such as nut butter, yogurt, syrup, or chia jam.

# Expert Advice:

01 -
  • It tastes like indulgence but delivers 40 grams of protein without tasting like a protein bar.
  • You bake it once and eat it all week—your Monday morning self will thank you when breakfast is literally sitting in the fridge waiting.
  • The texture is impossibly fluffy and tender, like someone took the best parts of pancakes and made them actually stay in one piece.
02 -
  • The texture depends entirely on your protein powder brand—some are denser than others, so if your first attempt feels more like a muffin than a pancake, try a lighter protein powder or add an extra tablespoon of milk.
  • Don't skip the resting time after baking; it's the difference between something that falls apart and something that holds together beautifully while still being soft.
03 -
  • Use a protein powder with at least 25 grams of protein per scoop—cheaper brands sometimes have weird textures that turn your breakfast grainy instead of fluffy.
  • If your batter feels too thick after whisking, add one more tablespoon of milk; if it feels too thin, add a teaspoon of flour—you want it pourable but not watery.
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