Name: Baked Protein Pancake Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 1/2 cups rolled oats (use gluten-free if needed); 1 cup plain Greek yogurt (or dairy-free yogurt alternative); 2 large eggs; 1/4 cup maple syrup or honey; 1/2 cup unsweetened almond milk; 1 tsp vanilla extract; 1 1/2 tsp baking powder; 1/4 tsp salt; Optional: 1/2 tsp cinnamon; Optional add-ins: chocolate chips, blueberries, chopped nuts

Fluffy, golden, and loaded with nourishing ingredients, these baked protein pancake bowls are my go-to for a wholesome, grab-and-go breakfast. With no banana in sight and naturally gluten-free, they strike the perfect balance between convenience and nutrition. Whether I’m meal prepping for the week or just want something hearty without the hassle, this recipe delivers every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups rolled oats (use gluten-free if needed)

1 cup plain Greek yogurt (or dairy-free yogurt alternative)

2 large eggs

1/4 cup maple syrup or honey

1/2 cup unsweetened almond milk

1 tsp vanilla extract

1 1/2 tsp baking powder

1/4 tsp salt

Optional: 1/2 tsp cinnamon

Optional add-ins: chocolate chips, blueberries, chopped nuts

Directions

I start by preheating the oven to 350°F (175°C) and lightly greasing a muffin tin or ramekins.

Then I combine all the base ingredients—oats, yogurt, eggs, maple syrup, almond milk, vanilla, baking powder, salt, and cinnamon—in a blender or food processor. I blend until it becomes smooth and resembles pancake batter.

Once blended, I stir in any mix-ins I’m craving that day—chocolate chips, berries, or chopped nuts all work great.

I pour the batter into the muffin tin, filling each cavity about three-quarters full.

They bake for 18 to 22 minutes, until the centers are set and a toothpick comes out clean.

After letting them cool slightly, I remove and serve—or store them for later.

Servings and timing

This recipe makes about 6 pancake bowls.

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Calories per serving: Approximately 150 kcal

Variations

I sometimes use dairy-free yogurt to keep things plant-based.

Swapping maple syrup with honey gives a slightly different sweetness.

For a nutty flavor, I add almond or peanut butter to the batter.

Blueberries or raspberries make it feel like a fruity muffin-pancake hybrid.

I love topping them with a dollop of Greek yogurt or a drizzle of nut butter before serving.

Storage/Reheating

I store these in an airtight container in the fridge for up to 5 days. For longer storage, I freeze them in a single layer on a tray, then transfer to a freezer bag.

To reheat, I microwave one for about 20–30 seconds or pop it in the oven at 300°F for 5–7 minutes until warm.

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FAQs

How do I make this recipe dairy-free?

I use a plant-based yogurt alternative like almond or coconut yogurt, and it works just as well. The result is still moist and fluffy.

Can I freeze these pancake bowls?

Yes, I freeze them all the time. Once they’re baked and cooled, I freeze them individually so I can take out just what I need during the week.

Do I need a blender to make the batter?

A high-speed blender or food processor gives the smoothest texture, but if I don’t mind a bit of oat texture, I mix everything by hand after grinding the oats into flour.

Can I make these egg-free?

I’ve tried replacing the eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg), and while the texture is slightly denser, they still bake up nicely.

Are these sweet enough to eat plain?

Yes, I find the maple syrup or honey adds just the right amount of natural sweetness. But I sometimes top them with a little almond butter or a drizzle of syrup if I want a treat.

Conclusion

These baked protein pancake bowls have become a staple in my kitchen for their simplicity, versatility, and protein-packed goodness. Whether I’m running out the door or sitting down for a calm morning, they give me a nourishing start without any fuss. I love that I can switch up the flavors and ingredients to match whatever I’m craving, and the fact that they’re gluten-free and banana-free is just a bonus.

Recipe:

Baked Protein Pancake Bowls

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Author: Sophia
Total Time: 30 minutes
Yield: 6 pancake bowls
Diet: Gluten Free

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Description

Fluffy, golden, and protein-packed, these baked pancake bowls are a wholesome, grab-and-go breakfast option that’s naturally gluten-free, banana-free, and easily customizable with your favorite add-ins like berries or chocolate chips.