Pancake Bowls - Great for Quick and Comforting Mornings
These pancake bowls are a quick and comforting breakfast option, perfect for busy mornings.
Equipment
- Oven
- oven-safe glass bowl
Ingredients
- 1 cup all-purpose flour or spelt, oat, gluten-free, or buckwheat flour
- 1 scoop protein powder or equal parts flour if omitting
- sugar-free granulated sweetener optional, can substitute with sugar, honey, or maple syrup
- 1 tsp baking powder
- 1 large egg
- 1/2 cup yogurt high-protein vanilla or plain Greek yogurt
- 1/2 cup soy milk or any milk/plant milk
Instructions
- Preheat the oven to 180°C (356°F).
- Mix all ingredients in an oven-safe glass bowl until well combined.
- If making multiple bowls, divide the ingredients among each bowl.
- Add your favorite toppings like fresh fruit or sugar-free chocolate chips.
- Bake for 20-22 minutes, then let cool for 5-10 minutes before serving.
Notes
Use a small oven-safe dish or ramekin for even cooking and a fluffy texture. Preheating the oven is essential for consistent baking. Ensure the batter is well mixed for a uniform texture, and monitor baking time to avoid overcooking. Store in the fridge for up to 5 days or freeze for up to 1 month; defrost in the fridge and reheat before serving.