Baked Protein Pancake Bowls (High Protein Breakfast Meal Prep)
Golden, fluffy protein pancake bowls packed with 28 grams of protein per bowl for high-protein breakfast meal prep. Bake once on Sunday and enjoy tender, cake-like pancakes all week with zero morning effort.
Equipment
- muffin tin
- paper liners or cooking spray
- large mixing bowl
- separate bowl
- spatula
- cookie scoop
- toothpick
- cooling rack
- airtight container
Ingredients
- 3 large eggs
- 1 cup old-fashioned rolled oats
- 1 cup plain Greek yogurt
- 1 scoop vanilla protein powder
- 1 ripe banana, mashed
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup mini dark chocolate chips (optional)
Instructions
- Step 1: Preheat oven to 350°F and line a muffin tin with paper liners or spray each cup with cooking spray.
- Step 2: Crack three eggs into a large mixing bowl and beat lightly with a fork. Add mashed banana and whisk until relatively smooth. Stir in Greek yogurt and vanilla extract.
- Step 3: In a separate bowl, whisk together oats, protein powder, baking powder, cinnamon, and salt.
- Step 4: Pour dry mixture into wet mixture and fold gently with a spatula until smooth. Fold in chocolate chips if using.
- Step 5: Divide batter evenly among 12 muffin cups, filling each about three-quarters full using a cookie scoop.
- Step 6: Bake for 18 to 20 minutes until a toothpick inserted in the center comes out clean and tops are golden brown.
- Step 7: Cool in pan for 5 minutes, then transfer to cooling rack. Cool completely before storing.
Notes
Store in an airtight container in the refrigerator for up to 4-5 days. Microwave for 45-60 seconds to reheat. Can substitute chocolate or other flavored protein powder. Freeze half the batch for up to 2 weeks. Top with Greek yogurt, berries, almond butter, peanut butter, honey, or granola. Do not open oven door before 18 minutes of baking. Macros per serving: 28g protein, 18g carbs, 4g fat.