Baked Protein Pancake Bowls
Fluffy oven-baked pancake bowls made with eggs, Greek yogurt & vanilla protein powder – 36 grams of protein per bowl and no flipping required!
Servings: 4 bowls
Equipment
Ingredients
- 4 eggs
- 1 cup liquid egg whites
- 1 ⅓ cups plain non-fat Greek yogurt
- ½ cup milk of choice
- 4 tsp maple syrup
- 2 cups King Arthur 1:1 Gluten Free Flour
- 2 scoops vanilla protein powder I like Clean Simple Eats brand
- ¼ cup flaxseed meal
- 2 tsp baking powder
- 1 ⅓ cups raspberries or blueberries
- cooking spray
Instructions
- Preheat the oven to 350 degrees. Spray 4 pyrex (3-cup) rectangle glass containers with cooking oil.
- Mix all ingredients except the fruit / toppings in a large bowl until smooth. Alternatively, you can mix in a blender until smooth.
- Divide the mixture between the 4 containers and top with even amounts of berries.
- Place the containers on a baking sheet and bake for 30 minutes, or until the tops are set and beginning to brown.
- Serve top with more maple syrup, if desired.
Notes
- Do NOT reduce the flour to cut calories – I tried it and they turned out more like a souffle!
- Mixing by hand in a bowl gives a slightly less puffed-up result than blending. Both are delicious!
- Use any toppings you want, just know it may change the fiber content of the recipe if raspberries are not used.
- Meal prep tip: make these on Sunday, pop the lids on, and microwave one for 1 minute each morning. They keep in the fridge for up to 4 days.
Nutrition
Calories: 504kcal | Carbohydrates: 65g | Protein: 38g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 201mg | Sodium: 463mg | Potassium: 420mg | Fiber: 11g | Sugar: 13g | Vitamin A: 794IU | Vitamin C: 11mg | Calcium: 414mg | Iron: 5mg