Baked Protein Pancake Bowls
These protein pancake bowls are baked with your desired toppings, served with creamy coconut yogurt, and drizzled with decadent almond butter for a nutritious breakfast. Packed with a whopping 31g of protein per serving, these baked protein pancake bowls will keep you full without weighing you down. With just 15 minutes of prep time, they’re perfect for busy mornings or meal prep!
Protein Packed Vegan Recipes
High Protein Vegan Sticky Toffee Pudding
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Why You’ll Love This Baked Protein Pancake Bowls
Protein Packed – Forget traditional dairy-laden and carb-heavy pancakes lacking protein and fibre. Each serving of these vegan Protein Pancake Bowls packs a whopping 31 grams of protein, making them an excellent way to fuel your body and start your day on a healthy note.
Super Filling – Thanks to protein powder’s high protein and fibre content, these pancakes enhance muscle health and keep you full for longer. This makes them an excellent morning Kickstarter and a post-workout snack for instantly regaining energy without consuming extra calories.
Perfect for Meal Prep—Prepare these delicious baked protein pancake bowls ahead of time, store them for up to five days, and reheat them whenever you’re ready to enjoy them. Meal-prepping them in smaller portion-sized containers makes it easy to enjoy them as an on-the-go nutritious breakfast when baking isn’t an option in a morning rush.
Dairy Free – Made with wholesome ingredients, this protein pancake bowl recipe is free of eggs, refined sugar, and other additives. Using soy milk and apple cider vinegar ensures that these pancake bowls are dairy-free, making them suitable for those with dietary restrictions or preferences.
Easy to Make – These protein-packed pancakes can be made in just one bowl, making cleanup a breeze. Customize them with your favourite mix-ins or toppings for a quick and easy breakfast, brunch or dessert in under 20 minutes!
Versatile – Not only are these baked protein pancake bowls delicious and satisfying, but they are also incredibly versatile. You can top them with various ingredients to make each bowl uniquely yours. Whether you prefer the vibrant burst of blueberries and raspberries, the rich texture of slivered almonds and crushed peanuts, or the sweetness of chocolate chips, each combination gives you a unique flavour profile every time you whip up a batch.
HOW TO MAKE BAKED PROTEIN PANCAKE BOWLS
Combine Wet Ingredients
Begin by mashing one banana in a small bowl until it’s smooth. Add the soy milk, apple cider vinegar, and maple syrup, then stir until everything is well combined.
The Dry Ingredient Mix
Whisk together the white flour, protein powder, and baking powder in a separate bowl.
Combine and Bake
Add the wet mix into the dry ingredients bowl.
Stir until you achieve a smooth batter. Divide the batter evenly into four oven-safe containers.
Add toppings as desired. I used blueberries on one, raspberries and slivered almonds on the second, strawberries and crushed peanuts on the third, and banana and chocolate chips on the fourth. Bake your bowls at 375°F for 30 minutes.
Bake until turned golden.
Serve Baked Protein Pancake Bowls
Serve these comforting baked protein pancake bowls topped with a generous dollop of coconut yogurt and a swirl of almond butter.
Recipe Variations
Fruits and Berries: Add a fresh, sweet note with sliced bananas, strawberries, blueberries, or raspberries.
Nuts and Seeds: For an extra crunch and healthy fats, sprinkle some chopped almonds, walnuts, pistachios, chia seeds, or flaxseeds on top.
Nut Butters: Drizzle almond, peanut, or cashew butter over your bowl for a creamy texture and a protein boost.
Yogurt or Dairy-Free Alternatives: A dollop of your preferred dairy-free yogurt can add creaminess and additional protein.
Sweeteners and Flavors: Customize the sweetness with a drizzle of maple syrup. For extra flavour, a pinch of cinnamon or vanilla extract can make the difference.
Recipe Tips for Baked Protein Pancake Bowls
Make It Gluten-Free: For a gluten-free version, substitute the white flour with gluten-free flour. Ensure all other ingredients, like baking powder are certified gluten-free.
Storage: Store pancakes in an airtight container in the refrigerator for up to five days. Reheat in the microwave or oven before serving.
Additional Toppings: Feel free to get creative with your toppings. Some additional ideas include Chopped nuts (walnuts, pecans), Fresh fruit (mango, pineapple), Dried fruit (raisins, cranberries), and nut butter (peanut butter, cashew butter).
More Vegan Recipes You’ll Love
HIGH PROTEIN CINNAMON TOAST CRUNCH
CHOCOLATE RASPBERRY VEGAN PROTEIN COOKIE
HIGH PROTEIN EDIBLE DOUBLE CHOCOLATE COOKIE DOUGH
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Baked Protein Pancake Bowls
Ingredients
- 1 banana
- 3 cups soy milk
- 4 tsp apple cider vinegar
- 2 tbsp maple syrup
- 2 cups white flour
- 2/3 cup vegan vanilla protein powder
- 2 tbsp baking powder
Optional pancake toppings
- 10 Blueberries
- 10 Raspberries
- 1 tbsp slivered almonds
- 2 Strawberries
- 1 tbsp crushed peanuts
- ½ Banana
- 1 tbsp chocolate chips
For serving
- 1 cup Coconut yogurt
- 4 tbsp almond butter
Instructions
- Mash your banana in a small bowl.
- Add in your soy milk, apple cider vinegar and maple syrup and combine.
- In a separate bowl, mix your dry ingredients.
- Add the wet ingredients to the dry ingredients and mix well to combine.
- Add toppings as desired. I used blueberries on one, raspberries and slivered almonds on the second, strawberries and crushed peanuts on the third, and banana and chocolate chips on the fourth.
- Divide into 4 oven-safe containers and bake at 375f for 30 minutes.
- When serving, I like to top my pancake bowls with coconut yogurt and almond butter.