How do I store leftovers of Baked Protein Pancake Bowls?

To store leftovers, simply place the baked pancake bowls in an airtight container. They can be kept in the refrigerator for up to four days. To reheat, pop them in the microwave for about 30 seconds, and they'll be just as delicious! Pay attention to the serving size and enjoy them warm.

Can I make these pancake bowls vegan?

Yes, you can make vegan versions of these pancake bowls by substituting the eggs with flax eggs or aquafaba. Use maple syrup for sweetness instead of honey and almond milk. The texture may slightly change, but they will still be delightful!

Are these pancake bowls suitable for meal prep?

Absolutely! These Baked Protein Pancake Bowls are perfect for meal prep. Make a batch at the beginning of the week and store them in the refrigerator. Just heat them up in the morning for a quick and nutritious breakfast.

Can I substitute oats with anything else?

While rolled oats are the base for this recipe, you can try using quick oats for a faster preparation time. However, I recommend avoiding substitutions for a base too different from oats, as it may alter the flavor and texture significantly.

What toppings work best with these pancake bowls?

The possibilities are endless! Fresh fruits like berries, bananas, or mango slices are fantastic choices. You could also top them with yogurt, nut butter, ricotta cheese, or even a sprinkle of granola for added texture and flavor.

Baked Protein Pancake Bowls - Delicious & Healthy Meal Prep Recipe

Ingredients

Units Scale

1 cup rolled oats
1 scoop vanilla protein powder
2 large eggs
1 cup unsweetened almond milk
2 tablespoons maple syrup
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup fresh berries or chocolate chips (optional)

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Instructions

Preheat your oven to 350°F and lightly grease four oven-safe bowls or ramekins.
Blend the rolled oats in a blender or food processor until they reach a fine flour consistency.
In a large mixing bowl, combine the oat flour with protein powder, baking powder, cinnamon, and salt. In another bowl, whisk together the eggs, almond milk, and maple syrup. Pour the wet ingredients into the dry ingredients and mix until well combined.
Divide the pancake batter evenly among the prepared bowls. Top with fresh berries or chocolate chips if desired. Bake for 22 to 25 minutes until the centers are solid and the tops are golden. Let cool slightly and serve warm.

Notes

These pancake bowls can be customized with various toppings and can be made savory as well. They make great meal prep options.

Author: james_walker
Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Gluten-Free, Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 180
Sugar: 4g
Sodium: 150mg
Fat: 5g
Saturated Fat: 0.5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 12g
Cholesterol: 120mg