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Baked Protein Pancake Bowls

Fluffy and nutritious pancake bowls made with oats, cottage cheese, and banana, perfect for a filling breakfast any time of the day.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup oats You can use gluten-free oats for a gluten-free option.
  • 1 cup cottage cheese Can substitute with Greek yogurt.
  • 1 cup egg whites Use them for a lighter texture.
  • 1 large banana, mashed Provides moisture and sweetness.
  • 1 tsp vanilla extract For added flavor.
  • 1 tsp baking powder Helps the pancake rise.
  • 1 pinch salt Enhances flavor.
Optional Toppings
  • to taste fruits, yogurt, nuts Customize as per your preference.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the oats, cottage cheese, egg whites, mashed banana, vanilla extract, baking powder, and a pinch of salt. Blend until smooth for extra fluffiness.
  3. Lightly grease a baking dish or line it with parchment paper for easy removal.
  4. Pour the pancake batter into the prepared dish, spreading it evenly.
Baking
  1. Bake in the preheated oven for about 20-25 minutes or until set and lightly golden on top.
Serving
  1. Once cooled slightly, cut into bowls and serve with your choice of toppings such as fresh fruits, yogurt, or nuts.

Notes

Store leftover pancake bowls in an airtight container in the fridge for up to 3 days or freeze for 2 months. Reheat in the microwave or oven.