Description
Looking for a healthy, protein-packed breakfast that’s perfect for meal prep? This High Protein Pancake Bowl recipe is easy to make, customizable with your favorite toppings, and packed with Greek yogurt for a protein boost. Perfect for busy mornings, this recipe is ready in just 35 minutes and will keep you energized all day!
Ingredients
For the Pancake Bowl:
2 ¼ cups Greek yogurt
6 large eggs
⅓ cup white sugar or maple syrup
1 tablespoon vanilla extract
1 cup all-purpose flour
3 teaspoons baking powder
Cooking spray or melted butter for greasing
Toppings of choice (raspberries, blueberries, chocolate chips, etc.)
Optional Add-ins for Extra Protein:
1 scoop protein powder (optional for added protein)
Instructions
-
Mix the Wet Ingredients:
In a large bowl, whisk together the eggs, Greek yogurt, sugar (or maple syrup), and vanilla extract until smooth. -
Incorporate the Dry Ingredients:
Gradually fold in the flour and baking powder, mixing until a smooth batter forms. -
Prepare for Baking:
Lightly grease oven-safe glass containers or ramekins with cooking spray or melted butter. Divide the pancake batter evenly among the containers and top with your favorite toppings (raspberries, blueberries, chocolate chips, etc.). -
Bake the Pancake Bowls:
Bake in a preheated oven at 350°F (175°C) for 25 minutes or until the tops are golden and set. Use a toothpick to check—if it comes out clean, they are ready. -
Serve and Store:
Let the pancake bowls cool slightly before serving. Drizzle with maple syrup or add extra toppings. If you’re meal prepping, let them cool and store in the fridge for up to 3-4 days.
Notes
The pancake bowls can be stored in the refrigerator for up to 3-4 days.
For extra protein, you can add a scoop of your favorite protein powder.
These bowls are best enjoyed warm with syrup or fruit toppings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
