Name: High-Protein Baked Pancake Bowls
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup rolled oats; 1 scoop (about 30g) vanilla protein powder; 1/2 teaspoon baking powder; 1/4 teaspoon cinnamon; Pinch of salt; 1/2 cup unsweetened applesauce; 1/2 cup unsweetened almond milk; 1 large egg; 1 tablespoon maple syrup; 1 teaspoon vanilla extract; Optional: blueberries, chocolate chips, chopped nuts for topping

Fluffy, cake-like pancake bowls that I bake right in the oven—these are my go-to for a high-protein, naturally sweetened breakfast that’s also free of bananas. Made with wholesome ingredients like oats, applesauce, and almond milk, these bowls are ideal for meal prep and incredibly versatile. I love topping them with blueberries, chocolate chips, or even a drizzle of nut butter to switch things up throughout the week.

Ingredients

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

1 cup rolled oats

1 scoop (about 30g) vanilla protein powder

1/2 teaspoon baking powder

1/4 teaspoon cinnamon

Pinch of salt

1/2 cup unsweetened applesauce

1/2 cup unsweetened almond milk

1 large egg

1 tablespoon maple syrup

1 teaspoon vanilla extract

Optional: blueberries, chocolate chips, chopped nuts for topping

Directions

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

In a blender or food processor, I combine the oats, protein powder, baking powder, cinnamon, and salt. I blend until the oats turn into a fine flour.

Then I add the applesauce, almond milk, egg, maple syrup, and vanilla extract to the blender and blend again until the batter is smooth and well mixed.

I pour the batter into the prepared muffin tin or ramekins, filling each about 3/4 full.

At this point, I like to sprinkle blueberries, chocolate chips, or chopped nuts on top, depending on my mood.

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

After baking, I let them cool slightly before removing from the tin. They’re delicious warm, but I often store them for quick breakfasts throughout the week.

Servings and timing

This recipe makes about 4 servings. I prep it in just 5 minutes, and bake for around 20 minutes, so the total time is only 25 minutes. Each serving has approximately 150 kcal, which fits great into my balanced meal plan.

Variations

I like switching up the flavor and texture of these pancake bowls by mixing in different add-ins. Sometimes I’ll go for frozen raspberries or a swirl of peanut butter before baking. If I want something extra hearty, I’ll use a chocolate-flavored protein powder or add chopped walnuts for crunch. For a fall twist, a pinch of nutmeg and a bit of pumpkin puree instead of applesauce also works really well.

Storage/Reheating

I store these pancake bowls in an airtight container in the fridge for up to 5 days. When I want to reheat them, I pop them in the microwave for about 30 seconds. They also freeze well—I just wrap them individually and thaw overnight in the fridge or reheat straight from frozen for a minute or so in the microwave.

FAQs

What kind of protein powder works best?

I usually use a vanilla whey protein, but plant-based powders also work well. The texture might vary slightly, so I adjust the liquid a bit if needed.

Can I make these vegan?

Yes, I can swap the egg with a flax egg and use a plant-based protein powder. The texture might be a little softer, but still delicious.

Are these safe for kids?

Absolutely. Since they’re naturally sweetened and free of refined sugar, they make a great breakfast or snack for kids. I just leave out any added protein powder for very young children.

Can I make this recipe without a blender?

I can, but I prefer to blend the oats to make oat flour for the smoothest texture. If I use pre-ground oat flour, I just whisk everything in a bowl.

How do I prevent them from sticking to the pan?

I make sure to grease the muffin tin or use silicone muffin cups. Letting them cool slightly before removing also helps them come out cleanly.

Conclusion

These high-protein baked pancake bowls have become a breakfast favorite in my kitchen. They’re quick to make, packed with protein and fiber, and easy to customize to fit whatever I’m craving. Whether I’m rushing out the door or sitting down to a calm morning, they hit the spot every time.

Recipe:

High-Protein Baked Pancake Bowls

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Author: Sophia
Total Time: 25 minutes
Yield: 4 servings
Diet: Low Fat

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Description

Fluffy, high-protein baked pancake bowls made with oats, applesauce, and almond milk. Naturally sweetened and banana-free, perfect for meal prep and easy to customize with your favorite toppings.