Greek yogurt contains 20g protein per cup because straining removes 75% of the liquid whey during production.
High-Protein Pancake Bowls
Start your day off right with these scrumptious pancake bowls, packed with a hefty 30g of protein in each serving! Whip up a fluffy batter using oats and egg whites, then top it off with your favorite fruits and a drizzle of maple syrup for an irresistible breakfast that’s perfect for meal prepping. Get ready to elevate your mornings!
Prep
15
min
Cook
30
min
Serves
1
people
Level
beginner
📝 Ingredients
Serves 1🥛Dairy & Eggs(2)
- 2 eggs
- 1/2 cup (lactose-free) high protein Greek yogurt, the yogurt I use contains 13g protein per 100g (120 ml / 125g) (120 ml)
🫙Pantry Staples(4)
- 2 tablespoons almond flour (30 ml)
- 1 teaspoon baking powder (5 ml)
- 1-2 teaspoons maple syrup (5-10 ml)optional
- 1/4 cup (gluten-free) oat flour (60 ml) (31.2 g)
🧂Spices & Seasonings(1)
- 1/2 teaspoon cinnamon (2.5 ml)
👨🍳 Instructions
- 1
Add all the ingredients into an oven safe bowl or container and stir.
- 2
Lastly add the toppings. If you are making these for more than two days, leave out the strawberries because they can get a bit soggy. You can add fresh strawberries on top just before serving!
- 3
Bake at 180 Celsius / 350 Fahrenheit for about 25-30 minutes.
- 4
You can serve it with maple syrup, for example!
- 5
If you are meal prepping, store in the fridge and reheat in the microwave in the morning.
💡 Pro Tips
- ✓Preheat your oven to exactly 350°F and place the bowl on the center rack because protein-rich batters need consistent heat distribution to prevent rubbery texture from uneven protein coagulation.technique350°F center rack
- ✓Check doneness at 22 minutes by inserting a toothpick - protein pancake bowls can go from perfectly set to overcooked in just 3-4 minutes due to their high protein content.timing22 minutes initial check
- ✓Let the pancake bowl rest for 3-5 minutes after baking before adding toppings so residual heat finishes cooking the center while preventing toppings from melting or wilting.timing3-5 minutes rest
- ✓When reheating from meal prep, microwave at 70% power for 45-60 seconds to prevent the proteins from becoming tough and rubbery that occurs at full microwave power.equipment70% power, 45-60 seconds
- ✓Add berries only to portions you'll eat within 48 hours because their cellular structure breaks down and releases moisture that creates soggy spots in protein-based batters.ingredient48 hours maximum
Share this recipe
Prep
15
min
Cook
30
min
Serves
1
people
Level
beginner
Share this recipe
Greek yogurt contains 20g protein per cup because straining removes 75% of the liquid whey during production.
High-Protein Pancake Bowls
Start your day off right with these scrumptious pancake bowls, packed with a hefty 30g of protein in each serving! Whip up a fluffy batter using oats and egg whites, then top it off with your favorite fruits and a drizzle of maple syrup for an irresistible breakfast that’s perfect for meal prepping. Get ready to elevate your mornings!
📝 Ingredients
Serves 1🥛Dairy & Eggs(2)
- 2 eggs
- 1/2 cup (lactose-free) high protein Greek yogurt, the yogurt I use contains 13g protein per 100g (120 ml / 125g) (120 ml)
🫙Pantry Staples(4)
- 2 tablespoons almond flour (30 ml)
- 1 teaspoon baking powder (5 ml)
- 1-2 teaspoons maple syrup (5-10 ml)optional
- 1/4 cup (gluten-free) oat flour (60 ml) (31.2 g)
🧂Spices & Seasonings(1)
- 1/2 teaspoon cinnamon (2.5 ml)
👨🍳 Instructions
- 1
Add all the ingredients into an oven safe bowl or container and stir.
- 2
Lastly add the toppings. If you are making these for more than two days, leave out the strawberries because they can get a bit soggy. You can add fresh strawberries on top just before serving!
- 3
Bake at 180 Celsius / 350 Fahrenheit for about 25-30 minutes.
- 4
You can serve it with maple syrup, for example!
- 5
If you are meal prepping, store in the fridge and reheat in the microwave in the morning.
💡 Pro Tips
- ✓Preheat your oven to exactly 350°F and place the bowl on the center rack because protein-rich batters need consistent heat distribution to prevent rubbery texture from uneven protein coagulation.technique350°F center rack
- ✓Check doneness at 22 minutes by inserting a toothpick - protein pancake bowls can go from perfectly set to overcooked in just 3-4 minutes due to their high protein content.timing22 minutes initial check
- ✓Let the pancake bowl rest for 3-5 minutes after baking before adding toppings so residual heat finishes cooking the center while preventing toppings from melting or wilting.timing3-5 minutes rest
- ✓When reheating from meal prep, microwave at 70% power for 45-60 seconds to prevent the proteins from becoming tough and rubbery that occurs at full microwave power.equipment70% power, 45-60 seconds
- ✓Add berries only to portions you'll eat within 48 hours because their cellular structure breaks down and releases moisture that creates soggy spots in protein-based batters.ingredient48 hours maximum