Baked Protein Pancake Bowls – great for meal prep and no banana needed!

Baked Protein Pancake Bowls
Satisfying Meal Prep Without Bananas!

Warm, pancake lovers! Get ready to indulge in these Baked Protein Pancake Bowls that are not only delightful but also perfect for meal prep. Say goodbye to ripe bananas; this recipe uses simple ingredients to create a fluffy and satisfying breakfast that can be made ahead of time. With each bite, you’ll enjoy a delicious protein boost while keeping it versatile and fun! Customize these bowls with your favorite toppings and enjoy a nutritious start to your day. Whether you’re fueling up for a busy morning or prepping for a week’s worth of delicious breakfasts, these protein-packed bowls are here to make your life easier and yummier! 🍳🥞

⏱️ Time Breakdown
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4

📝 Ingredients List

• 2 cups rolled oats
• 1 cup milk (or milk alternative)
• 1 cup egg whites
• 1 scoop protein powder (your choice)
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• Optional toppings: fresh fruit, nut butter, yogurt, or maple syrup

✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Large skillet or frying pan
• Sharp knife
• Cutting board
• Measuring cups & spoons
• Mixing bowls
• Wooden spoon or spatula
• Baking dish

Step-by-Step Beginner-Friendly Instructions

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine rolled oats, protein powder, baking powder, cinnamon, and a pinch of salt. Mix well.
3. In another bowl, whisk together the milk, egg whites, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until fully incorporated. It should be a thick batter.
5. Transfer the batter into a greased baking dish and spread it evenly.
6. Bake for 25 minutes or until the top is golden and a toothpick comes out clean. 🕒
7. Once done, let it cool slightly. Cut it into squares or serve in bowls with your desired toppings. Enjoy! 🍓✨

💡 Pro Tips Section

• Storage: Store any leftovers in an airtight container in the fridge for up to 5 days. Simply reheat in the microwave.
• Substitutions: Feel free to swap the milk for almond or oat milk for a dairy-free version!
• Meal Prep: These bowls can be prepared in advance and reheated, making them perfect for busy mornings!
• Serving Ideas: Top with Greek yogurt, nut butter, or a drizzle of honey for extra flavor.

📊 Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|————–|———|——–|——-|—–|——-|——-|
| 1 plate | 420 | 18g | 35g | 22g | 4g | 6g |

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

FAQs

1. Can I freeze these protein pancake bowls?
   Absolutely! You can freeze individual servings. Just make sure to store them in an airtight container, and reheat them in the microwave when you’re ready to enjoy.
2. What are some good toppings for these pancake bowls?
   You can try fresh berries, sliced bananas, a dollop of nut butter, flavored yogurt, or even a sprinkle of granola!
3. Can I substitute egg whites with whole eggs?
   Yes, you can use whole eggs instead of egg whites if you prefer. Just note that it may change the texture slightly.
4. Is this recipe kid-friendly?
   Definitely! Kids will love the fluffy texture and the chance to customize their bowls with fun toppings.

Baked Protein Pancake Bowls

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• Author: lily
• Total Time: 35
• Yield: 4 servings 1x
• Diet: High Protein

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Description

Delightful Baked Protein Pancake Bowls perfect for meal prep without bananas, packed with protein and customizable with your favorite toppings.

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Ingredients

Scale 1x2x3x

• 2 cups rolled oats
• 1 cup milk (or milk alternative)
• 1 cup egg whites
• 1 scoop protein powder (your choice)
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• Optional toppings: fresh fruit, nut butter, yogurt, or maple syrup

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Instructions

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine rolled oats, protein powder, baking powder, cinnamon, and a pinch of salt. Mix well.
3. In another bowl, whisk together the milk, egg whites, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until fully incorporated. It should be a thick batter.
5. Transfer the batter into a greased baking dish and spread it evenly.
6. Bake for 25 minutes or until the top is golden and a toothpick comes out clean.
7. Once done, let it cool slightly. Cut it into squares or serve in bowls with your desired toppings. Enjoy!

Notes

Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave. For a dairy-free version, feel free to swap the milk for almond or oat milk.

• Prep Time: 10
• Cook Time: 25
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 plate
• Calories: 420
• Sugar: 6g
• Sodium: 200mg
• Fat: 22g
• Saturated Fat: 4g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 18g
• Cholesterol: 0mg