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, they'll keep you full without weighing you down. With just 15 minutes of prep time, they're perfect for busy mornings or meal prep!
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.
Nutrition
Serving: 1servingCalories: 628.1kcalCarbohydrates: 83.1gProtein: 31gFat: 19.6gSaturated Fat: 4.2gPolyunsaturated Fat: 5.18gMonounsaturated Fat: 7.34gCholesterol: 0.2mgSodium: 945.6mgPotassium: 761.7mgFiber: 7.9gSugar: 19.3gVitamin A: 107.85IUVitamin C: 9.1mgCalcium: 783.5mgIron: 7.9mg
Tried this recipe?Let us know how it was!