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Close up of a protein pancake meal prep bowl with maple syrup on top with a spoonful on a spoon.

Protein Pancake Bowls

Author: Stephanie Kay

These protein pancake bowls are perfect for meal prep. Not only are they high in protein, but they are easy to make, full of flavor, and keep well in the fridge and freezer.

  • Author: Stephanie Kay
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 1 bowl 1x
  • Category: Breakfast
  • Method: Baked
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Ingredients

Instructions

  1. Preheat the oven to 350°F and grease an oven-safe, glass meal prep container with butter, oil, or cooking spray.
  2. Add the egg, Greek yogurt, and milk to the container and whisk until well combined.
  3. Add the protein powder, flour, and baking powder to the container and whisk again to combine with the egg mixture.
  4. Ensure the mixture is evenly spread across the container and sprinkle the berries on top.
  5. Transfer the container to the oven and bake for 25-30 minutes until the middle is set and the sides are golden brown. (You can test the doneness of the bowl by inserting a toothpick into the center; it is done when the toothpick comes out clean or with a few moist crumbs clinging to it.)
  6. Once baked, remove from the oven and allow to cool for 5 minutes before serving with maple syrup and additional toppings of your choice.
  7. To make them ahead of time, allow the bowls to cool completely, then cover with a lid and store them in the fridge for up to 4 days or in the freezer for up to 3 months.

Notes

To Use Egg Whites: Swap the egg for 1/4 cup egg whites in step #2.

To Use Almond Milk: Swap the milk for equal parts almond milk or non-dairy milk of your choice in step #2.

To Use Gluten-Free Flour: Swap the all-purpose flour for 1-to-1 gluten-free flour in step #3.

Nutrition

Find it online: https://kaynutrition.com/protein-pancake-bowls/