Baked Protein Pancake Bowls

• active time: 10 minutes
• total time: 35 minutes

Ingredients

1 cup rolled oats

1/2 cup vanilla protein powder

1/2 teaspoon baking powder

1/4 teaspoon cinnamon

1/4 teaspoon salt

1 large egg

1/2 cup almond milk

1/2 teaspoon vanilla extract

1/4 cup Greek yogurt

1 tablespoon maple syrup

1/4 cup blueberries

Directions

Preheat your oven to 350°F (175°C) and lightly grease a muffin tin or small baking dish with cooking spray or oil.

In a medium-sized mixing bowl, add 1 cup of rolled oats, 1/2 cup of vanilla protein powder, 1/2 teaspoon of baking powder, 1/4 teaspoon of cinnamon, and 1/4 teaspoon of salt.

Stir the dry ingredients together until well combined.

In a separate small bowl, crack 1 large egg and whisk it until the yolk and whites are fully mixed.

Add 1/2 cup of almond milk, 1/2 teaspoon of vanilla extract, and 1/4 cup of Greek yogurt to the egg mixture.

Whisk the wet ingredients together until smooth and fully combined.

Pour the wet mixture into the dry ingredients and stir gently until the mixture comes together into a thick batter.

Fold in 1 tablespoon of maple syrup and mix until evenly incorporated into the batter.

Carefully spoon the batter into the prepared muffin tin or baking dish, filling each section about halfway full.

Sprinkle 1/4 cup of blueberries evenly on top of the batter in each bowl.

Place the muffin tin or baking dish into the preheated oven and bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, remove the protein pancake bowls from the oven and allow them to cool for a few minutes before serving.

Serve the pancake bowls warm, and enjoy!

Nutrition

• Calories: 350