How much protein do baked protein pancake bowls contain?

Typically, a single-serve baked protein pancake bowl provides around 25–35 grams of protein, depending on the protein powder and yogurt you use. If you add high-protein toppings like Greek yogurt or nut-butter, that number can go up even more.

Can I make baked protein pancake bowls without protein powder?

Yes—you absolutely can. Instead of using protein powder you could increase the Greek yogurt or add cottage cheese, or swap in extra flour and egg whites. The texture will be slightly different (possibly a bit denser), but you’ll still get the convenience and flavor of a pancake bowl.

Are baked protein pancake bowls a healthy breakfast option?

They can be—especially when you choose quality ingredients (like whole-grain flour, milk of choice, natural sweetener), include some fiber and healthy fats, and avoid excess sugar. As part of a balanced breakfast plan, they make a convenient high-protein, breakfast-bowl alternative to traditional pancakes.

How do I store and reheat these pancake bowls for meal prep?

Once baked and cooled, store your pancake bowl in an airtight container in the fridge for up to 4–5 days. To freeze, wrap it well and keep it for up to 1–2 months. Reheat in the microwave for about 30–60 seconds (depending on your microwave) or warm in a toaster oven for a crispier edge.

Baked Protein Pancake Bowls – 5 Powerfully Delicious High-Protein Breakfasts

Description

These baked protein pancake bowls are a high-protein, make-ahead breakfast that’s fluffy, flavorful, and easy to customize with your favorite toppings.

Ingredients

Scale

1 scoop vanilla or unflavored protein powder
¼ cup oat flour (or blended rolled oats)
¼ teaspoon baking powder
1 egg
¼ cup Greek yogurt
2 tablespoons milk of choice (almond, oat, or dairy)
1 tablespoon maple syrup or honey
Pinch of salt
Optional: cinnamon, vanilla extract, berries, or chocolate chips

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Instructions

Preheat oven to 350°F (175°C) and lightly grease an oven-safe bowl or ramekin.
Whisk together the egg, Greek yogurt, milk, and maple syrup in a small bowl until smooth.
In another bowl, mix the protein powder, oat flour, baking powder, and salt.
Combine wet and dry ingredients and stir until just blended into a thick, smooth batter.
Pour the batter into the prepared ramekin, filling about three-quarters full to allow it to rise.
Bake for 20–25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Cool slightly before topping with fruit, yogurt, or syrup.

Notes

For a gooier center, bake closer to 18 minutes.
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.
Reheat gently in the microwave or toaster oven before serving.

Prep Time: PT10M
Cook Time: PT25M
Category: Breakfast
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 10
Sodium: 220
Fat: 9
Saturated Fat: 3
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 32
Fiber: 4
Protein: 28
Cholesterol: 75