Description
This High Protein Pancake Bowl Recipe is perfect for meal prep, offering a nutritious and delicious start to your day. Made with Greek yogurt, eggs, and topped with your favorite berries and chocolate chips, these oven-baked pancake bowls are filling, protein-packed, and easy to prepare in advance.
Ingredients
Main Ingredients
- 2 1/4 cups Greek yogurt
- 6 large eggs
- 1/3 cup white sugar or maple syrup
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 3 teaspoons baking powder
Additional
- Cooking spray or melted butter for greasing
- Toppings of choice (raspberries, blueberries, and chocolate chips work great)
Instructions
- Mix the wet ingredients: In a large bowl, whisk together the eggs, Greek yogurt, sugar (or maple syrup), and vanilla extract until smooth and well combined.
- Incorporate the dry ingredients: Gradually fold in the flour and baking powder, mixing until a smooth pancake batter forms without lumps.
- Prepare for baking: Lightly grease oven-safe glass containers or ramekins with cooking spray or melted butter. Divide the batter evenly among the containers. Add your favorite toppings such as raspberries, blueberries, or chocolate chips on top.
- Bake: Place the prepared containers in a preheated oven at 350°F (175°C) and bake for 25 minutes or until the tops are golden brown and the batter is set through.
- Serve and store: Enjoy the pancake bowls warm with a drizzle of maple syrup. For meal prep, allow them to cool completely before storing in the refrigerator. Reheat when ready to serve.
Notes
- Use Greek yogurt for added protein and creaminess.
- Substitute white sugar with maple syrup for a natural sweetener.
- Ensure ramekins are oven-safe before baking.
- Customize toppings to your preference for variety.
- These pancake bowls can be stored in the fridge for up to 3 days.
- Reheat gently in the microwave or oven to retain moisture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
