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.
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
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a muffin tin or small ramekins.
- In a blender or food processor, combine the oats, protein powder, baking powder, cinnamon, and salt. Blend until the oats turn into a fine flour.
- Add the applesauce, almond milk, egg, maple syrup, and vanilla extract to the blender. Blend again until the batter is smooth and well mixed.
- Pour the batter into the prepared muffin tin or ramekins, filling each about 3/4 full.
- Sprinkle blueberries, chocolate chips, or chopped nuts on top if desired.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool slightly before removing from the tin. Enjoy warm or store for later use.
Notes
Use silicone muffin cups or grease well to prevent sticking.
Store in the fridge for up to 5 days or freeze for longer storage.
Reheat in the microwave for 30 seconds or until warm.
To make vegan, substitute the egg with a flax egg and use plant-based protein powder.
Use pre-ground oat flour if not using a blender.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 4g
- Sodium: 120mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 45mg
