Ingredients
- Protein Powder (vanilla or unflavored): 1 scoop (approx. 30g)
- Rolled Oats (or quick oats): 1/2 cup
- Unsweetened Almond Milk: 1/2 cup
- Egg Whites: 2 large
- Baking Powder: 1 teaspoon
- Granulated Sweetener (or maple syrup substitute): 1 teaspoon
- Vanilla Bean Paste: 1/2 teaspoon
- Cinnamon: 1/4 teaspoon
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Lightly grease two standard oven-safe ramekins or small ceramic bowls with non-stick spray or a dab of coconut oil.
Notes
- These store well in an airtight container in the fridge for up to 3 days, making them perfect for efficient meal prep breakfasts.
- Serve warm with your favorite toppings—a dollop of Greek yogurt, fresh berries, and a drizzle of sugar-free maple syrup complement the vanilla base beautifully.
- To refresh the texture of leftovers, reheat in the microwave for 30–45 seconds, or bake at 300°F (150°C) for a few minutes for a slightly crispier top.
- If using a highly absorbent protein powder, let the batter rest for five minutes before pouring into the ramekins to ensure the oats hydrate fully and prevent a dry, dense bowl.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 Baked Pancake Bowl
- Calories: 385
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 2.5g
- Trans Fat: 0g
- Protein: 4g