Name: Easy Baked Protein Pancake Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup rolled oats (gluten-free if needed); 1/2 cup vanilla protein powder (plant-based or whey); 1 1/2 tsp baking powder; 1/2 tsp cinnamon; 1/4 tsp salt; 1 egg; 1/2 cup unsweetened applesauce; 3/4 cup almond milk (or milk of choice); 2 tbsp maple syrup; 1 tsp vanilla extract; Optional: 1/4 cup chocolate chips, blueberries, or chopped nuts

These easy baked protein pancake bowls are fluffy, golden, and packed with protein—without a single banana in sight. I love how simple they are to make and how well they work for busy mornings, afternoon snacks, or a post-workout bite. They’re naturally gluten-free, versatile, and perfect for prepping ahead of time. Whether I enjoy them warm out of the oven or cold straight from the fridge, they’re always satisfying and delicious.

Ingredients

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

1 cup rolled oats (gluten-free if needed)

1/2 cup vanilla protein powder (plant-based or whey)

1 1/2 tsp baking powder

1/2 tsp cinnamon

1/4 tsp salt

1 egg

1/2 cup unsweetened applesauce

3/4 cup almond milk (or milk of choice)

2 tbsp maple syrup

1 tsp vanilla extract

Optional: 1/4 cup chocolate chips, blueberries, or chopped nuts

Directions

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

Then I blend the rolled oats, protein powder, baking powder, cinnamon, and salt in a food processor until the oats are finely ground.

I add the egg, applesauce, almond milk, maple syrup, and vanilla extract, and blend until smooth.

If I’m using any mix-ins like chocolate chips or fruit, I stir them in at this point.

I divide the batter evenly among 6 muffin cups or ramekins.

I bake them for 18–22 minutes, until a toothpick inserted into the center comes out clean.

After baking, I let them cool for about 5–10 minutes before removing from the pan.

I like to serve them warm, but they’re just as good cold straight from the fridge.

Servings and timing

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Servings: 6

Calories: 160 kcal per serving

Variations

I often mix it up depending on what I have on hand. Here are some of my favorite tweaks:

Swap almond milk for oat, soy, or dairy milk.

Use a chocolate or peanut butter protein powder for a flavor twist.

Add mini chocolate chips, fresh or frozen berries, chopped nuts, or even shredded coconut.

Turn them into mini bites by using a mini muffin pan—just reduce the baking time.

Storage/Reheating

I store the baked pancake bowls in an airtight container in the fridge for up to 5 days. When I want to reheat one, I pop it in the microwave for about 15–20 seconds. They also freeze well—just wrap each one individually and store in a freezer-safe bag for up to 2 months. I thaw them overnight in the fridge or microwave them straight from frozen.

FAQs

How do I make these pancake bowls vegan?

I replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and use a plant-based protein powder. It works great and still holds together well.

Can I make these without protein powder?

Yes, I can omit the protein powder and just increase the oats slightly. The texture changes a bit but they still bake up nicely.

Are these sweet enough on their own?

For me, they’re lightly sweet thanks to the maple syrup and vanilla, especially if I add fruit or chocolate chips. But I sometimes drizzle a little extra syrup when I want more sweetness.

Can I make these ahead for the week?

Absolutely—I make a batch on Sunday and they last me all week in the fridge. They’re perfect for grab-and-go breakfasts or snacks.

What’s the texture like?

These have a soft, fluffy texture—somewhere between a baked oatmeal and a muffin. They hold their shape well and are easy to eat with a fork or even by hand.

Conclusion

These easy baked protein pancake bowls have become one of my go-to recipes for quick, healthy, and satisfying meals or snacks. I love how customizable and prep-friendly they are, and they give me just the right boost of energy without weighing me down. Whether I enjoy them fresh from the oven or chilled from the fridge, they never disappoint.

Recipe:

Easy Baked Protein Pancake Bowls

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

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Description

These easy baked protein pancake bowls are fluffy, protein-packed, and naturally gluten-free. Perfect for quick breakfasts, snacks, or post-workout fuel, they’re customizable and great for meal prep.