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.
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
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a muffin tin or ramekins.
- Combine oats, yogurt, eggs, maple syrup, almond milk, vanilla extract, baking powder, salt, and cinnamon (if using) in a blender or food processor.
- Blend until the mixture is smooth and resembles pancake batter.
- Stir in any desired add-ins like chocolate chips, berries, or nuts.
- Pour the batter into the muffin tin, filling each cavity about 3/4 full.
- Bake for 18 to 22 minutes, until centers are set and a toothpick inserted comes out clean.
- Let cool slightly, then remove from the tin and serve or store for later.
Notes
Use dairy-free yogurt to make the recipe plant-based.
Swap maple syrup with honey for a different sweetness profile.
Add nut butter to the batter for a richer flavor.
Top with Greek yogurt or nut butter for serving.
Store in the fridge up to 5 days or freeze for longer shelf life.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake bowl
- Calories: 150
- Sugar: 6g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 55mg
