High-Protein Baked Pancake Bowls
Muffin-sized pancake bowls that are high in protein, delicious, and perfect for a quick breakfast or snack.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: High-Protein
Ingredients
Scale
- 1.5 cups rolled oats (old-fashioned)
- 0.5 cup vanilla or unflavored protein powder
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 0.25 tsp sea salt
- 2 large eggs
- 1 cup plain Greek yogurt (full-fat or 2% recommended)
- 0.5 cup milk of choice (dairy, almond, oat)
- 3 tbsp pure maple syrup or honey
- 1 tsp pure vanilla extract
- 2 tbsp melted coconut oil or unsalted butter, cooled slightly
Instructions
- Preheat your oven to 350°F (175°C) and grease a standard 12-cup muffin tin.
- Grind the rolled oats into a fine oat flour using a high-speed blender.
- Whisk together the oat flour, protein powder, baking powder, ground cinnamon, and sea salt in a large bowl until well combined.
- Beat the eggs in another bowl, then mix in the Greek yogurt, milk, maple syrup, vanilla extract, and melted coconut oil. Stir until smooth.
- Pour the wet mixture into the dry ingredients and fold gently until just combined.
- Distribute the batter evenly into the muffin cups, filling each about three-quarters full.
- Bake for 18-22 minutes, until the tops are golden and a toothpick inserted comes out clean.
- Let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
For best results, blend the oats until they’re a fine flour and avoid overmixing the batter for fluffier pancake bowls.
Find it online: https://breakfastrecip.com/high-protein-baked-pancake-bowls/