Description
This protein pancake bowl is a delicious and healthy option for breakfast. It’s versatile enough to cater to both traditional and vegan diets.
Ingredients
Scale
- 1 large Egg (can be substituted with a flax egg for a vegan option)
- 1 cup Yogurt (vanilla or plain; Greek yogurt is best for extra protein)
- 1/2 cup Milk (use dairy or plant-based milk like almond or soy according to preference)
- 1 cup All-Purpose Flour (can be swapped with spelt, oat, or gluten-free flour)
- 1 scoop Protein Powder (vanilla or white chocolate; consider using vegan protein powder)
- 1 tbsp Zero Calorie Granulated Sweetener (optional for sweetness)
- 1 tsp Baking Powder (essential for fluffiness)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, blend together 1 large egg and 1 cup of yogurt until smooth.
- Gradually stir in 1/2 cup of milk, mixing until everything is well combined.
- In a separate bowl, sift together 1 cup of all-purpose flour, 1 scoop of protein powder, 1 tablespoon of zero-calorie sweetener, and 1 teaspoon of baking powder.
- Carefully fold the dry ingredients into the wet mixture until just combined.
- Transfer your batter into a greased baking bowl.
- Place the bowl in the oven and bake for 18-22 minutes until the top is golden brown and a toothpick comes out clean.
- Let the pancake bowl cool for a few minutes before serving.
Notes
- For a vegan option, substitute the egg with a flax egg.
- Greek yogurt adds extra protein and creaminess.
- Feel free to experiment with different types of flour based on your dietary needs.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 186mg