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Baked Protein Pancake Bowls

These Baked Protein Pancake Bowls are a delightful and nutritious breakfast option, featuring a fluffy texture and crispy edges, making them perfect for topping with your favorite fruits and syrups.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup rolled oats
  • 1 ripe banana ripe banana
  • 2 large eggs
  • 1/2 cup cottage cheese or Greek yogurt
  • 1 scoop protein powder (optional)
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • a pinch salt
Toppings
  • Toppings of choice (fruits, nuts, syrup)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a blender, combine the rolled oats, ripe banana, eggs, cottage cheese or Greek yogurt, protein powder (if using), baking powder, vanilla extract, and a pinch of salt. Blend until smooth.
  3. Lightly grease or spray a baking dish with non-stick spray. Pour the pancake batter into the dish, distributing it evenly.
Baking
  1. Place the dish in the oven and bake for about 18-20 minutes, or until golden brown. Check for doneness with a toothpick; it should come out clean.
Serving
  1. Let it cool for a few minutes, then slice and serve immediately. Top with your favorite fruits, nuts, or a drizzle of syrup.

Notes

For a dairy-free option, substitute cottage cheese with any yogurt of your choice. Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to a month. Reheat in the microwave for 30-45 seconds or in a toaster oven.