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.

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

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Instructions

Preheat the oven to 350°F (175°C) and lightly grease a muffin tin or silicone molds.
In a food processor, blend the rolled oats, protein powder, baking powder, cinnamon, and salt until the oats are finely ground.
Add the egg, applesauce, almond milk, maple syrup, and vanilla extract to the processor and blend until smooth.
Stir in any optional mix-ins like chocolate chips, blueberries, or nuts.
Divide the batter evenly among 6 muffin cups or ramekins.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Let cool for 5–10 minutes before removing from the pan.
Serve warm or enjoy cold straight from the fridge.

Notes

Store in an airtight container in the fridge for up to 5 days.

Freeze individually wrapped bowls for up to 2 months.

Reheat in the microwave for 15–20 seconds or enjoy cold.

Make them vegan by using a flax egg and plant-based protein powder.

Omit protein powder and add extra oats if needed—texture will vary slightly.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 pancake bowl
Calories: 160
Sugar: 5g
Sodium: 180mg
Fat: 4g
Saturated Fat: 0.5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 10g
Cholesterol: 30mg