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High Protein Pancake Breakfast Bowls
Anderson Jorge

High Protein Pancake Breakfast Bowls

High Protein Pancake Breakfast Bowls
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 Bowls
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • Large eggs – 2 for structure and protein
  • Plain Greek yogurt – ½ cup 120 g, adds creaminess and boosts protein
  • Milk – ¼ cup 60 ml, any dairy or plant-based option
  • Vanilla protein powder – 2 tablespoons 20–25 g, for added protein
  • All-purpose flour – ⅓ cup 40 g, or oat flour for a healthier option
  • Baking powder – ½ teaspoon helps create a fluffy texture
  • Maple syrup or honey – 1 tablespoon 15 ml, for natural sweetness
  • Vanilla extract – 1 teaspoon enhances flavor
  • Cinnamon – ¼ teaspoon optional for warmth
  • Mixed berries blueberries, raspberries – ½ cup (75 g), for topping

Method
 

  1. Preheat your oven to 350°F (175°C) and lightly grease oven-safe containers
  2. In a mixing bowl, whisk together eggs, Greek yogurt, milk, maple syrup, and vanilla extract until smooth
  3. Add flour, protein powder, baking powder, and cinnamon, then whisk until fully combined and lump-free
  4. Pour the batter evenly into prepared containers
  5. Top each bowl with fresh berries or desired toppings
  6. Place containers on a baking tray and transfer to the oven
  7. Bake for 25–30 minutes until the tops are set and lightly golden
  8. Remove from oven and let cool slightly before serving
  9. Enjoy warm or store for later use

Notes

  • Protein: 26 g
  • Carbohydrates: 34 g
  • Fat: 10 g
  • Fiber: 3 g
  • Sugar: 10 g
  • Sodium: 180 mg