Protein Pancake Bowl
A warm, spoonable, and high-protein breakfast that tastes like a treat. This single-serving baked pancake is soft, custardy, and perfect for a satisfying start to your day.
Equipment
- Oven-safe bowl or ramekin (12-16 oz)
- Whisk
- Blender (optional, for cottage cheese variation)
Ingredients
- 1 egg
- ¼ cup plain greek yogurt
- ¼ cup milk
- 1 teaspoon maple syrup or sweetener of choice
- ⅓ cup whole wheat flour
- 2 tablespoon protein powder of choice
- ¼ teaspoon cinnamon
- ½ teaspoon baking powder
- ¼ cup toppings of choice
Instructions
Prep the Dish
- Preheat your oven to 350°F (175°C). Generously grease the inside of an oven-safe circular dish or ramekin with butter, oil, or cooking spray.
Mix the Wet Base
- In the prepared dish, add the egg, plain Greek yogurt, milk, and maple syrup. Whisk until the mixture is smooth, pale, and creamy.
Bring the Batter Together
- Sprinkle in the whole wheat flour, protein powder, cinnamon, and baking powder. Gently whisk just until the batter comes together and you no longer see dry streaks. Do not overmix; a few small lumps are okay.
Top, Bake, and Cool
- Scatter or gently fold in your toppings of choice.
- Bake for 30 to 35 minutes, or until the pancake is puffed, lightly golden on top, and a toothpick inserted into the center comes out clean.
- Let the pancake bowl cool for a few minutes before enjoying. The center will continue to set as it rests. Serve warm.
Notes
Cottage Cheese Variation: For an extra creamy, custardy texture, replace the Greek yogurt with ¼ cup of cottage cheese. To do this, blend the cottage cheese with the egg, milk, and sweetener in a blender until completely smooth before mixing with the dry ingredients.
Cooking Tip: Avoid overbaking to prevent a dry or rubbery texture. Pull the bowl from the oven as soon as the center is set and a toothpick test comes out clean. Carryover heat will finish the job.
Alternative Cooking Methods: This can be cooked in a microwave on high for 90-120 seconds for a spongy texture, or in an air fryer at 320°F for 12-15 minutes for a crispier top.
Storage: Let the pancake bowl cool completely, then cover and refrigerate for up to 3 days. Reheat in the microwave for 45-60 seconds until warmed through.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.