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Single serving fluffy baked protein pancake bowl topped with fruit

Fluffy Baked Protein Pancake Bowls

A quick, high-protein breakfast that bakes in one dish, perfect for busy mornings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 1 serving
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup Rolled oats Use old-fashioned oats for texture and structure.
  • 1 scoop Protein powder A neutral or vanilla whey or plant protein works well.
  • 1 teaspoon Baking powder This gives lift and helps the batter become fluffy.
  • a pinch Salt Enhances overall flavor.
Wet Ingredients
  • 1 large Egg Binds ingredients and adds protein and lift.
  • 1/2 cup Milk Use dairy or a plant milk for moisture.
  • 1 tablespoon Honey or maple syrup Adds natural sweetness.
  • 1 teaspoon Vanilla extract Adds aroma and rounds the flavor.
For Greasing
  • 1 teaspoon Butter or oil For greasing the ramekin.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a small ramekin or baking dish with butter or oil.
  2. Place the ramekin on a small baking sheet for easy handling.
Mixing
  1. Combine the rolled oats, protein powder, baking powder, and salt in a small bowl. Stir until evenly blended.
  2. In another bowl, whisk the egg, milk, honey or maple syrup, and vanilla extract until the mixture looks smooth and slightly frothy.
  3. Pour the wet mix into the dry mix and stir gently until the batter is uniform and thick but pourable.
Baking
  1. Spoon the batter into the greased ramekin and smooth the top. Leave a little room as the batter will rise while baking.
  2. Bake for 15–20 minutes until the center is set and the top looks slightly golden. A toothpick inserted in the center should come out mostly clean.
  3. Let the bowl cool for a few minutes before serving.

Notes

Use old-fashioned oats for best texture. Don’t overmix to keep pancake light. Add toppings as desired.