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Freshly baked protein pancake bowls in ramekins

Baked Protein Pancake Bowls

Individual baked pancake bowls made with banana, protein powder, oats, and your favorite mix-ins. A quick, high-protein breakfast you can bake ahead!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 bowls
Course: Breakfast, Brunch
Cuisine: Healthy
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Pancake Bowl Batter
  • 1 ripe banana medium, mashed
  • 2 large eggs
  • 1/2 cup protein powder whey or plant-based; vanilla preferred
  • 1/2 cup rolled oats use gluten-free if needed
  • 1/2 cup milk of choice almond, oat, or dairy
  • 1 tsp baking powder
  • 1/2 tsp cinnamon optional
  • 1 tsp vanilla extract
  • salt pinch
Mix-ins
  • 1/2 cup blueberries, chopped apples, or chocolate chips your choice of mix-ins

Equipment

  • 2 oven-safe bowls or ramekins
  • Blender or mixing bowl
  • Whisk or fork
  • Oven

Method
 

  1. Preheat oven to 350°F (175°C). Lightly grease two oven-safe bowls or ramekins.
  2. In a blender or bowl, combine banana, eggs, protein powder, oats, milk, baking powder, cinnamon, vanilla, and salt. Blend or whisk until smooth.
  3. Fold in your preferred mix-ins such as berries, apples, or chocolate chips.
  4. Divide the batter evenly between prepared bowls and place them on a baking sheet.
  5. Bake for 18–22 minutes or until the tops are set and a toothpick inserted comes out clean.
  6. Cool slightly and enjoy warm. Optionally top with Greek yogurt, peanut butter, or a drizzle of maple syrup.

Notes

Make ahead and store in the fridge for up to 3 days. Reheat in the microwave or oven. Try peanut butter protein powder for a fun variation, or top with seeds for extra texture.