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Three individual glass bowls of baked oats with different toppings, including berries and chocolate chips, on a marble surface.

Baked Protein Pancake Bowls with Mixed Berries and Almonds

A convenient and delicious way to enjoy protein-packed pancakes, baked in individual bowls for an easy breakfast or snack. These fluffy, satisfying bowls are perfect for meal prep or a quick healthy treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Pancake Batter
  • 1/2 cup all-purpose flour or whole wheat pastry flour
  • 1/4 cup vanilla or unflavored protein powder whey, casein, or plant-based
  • 1 tbsp granulated sugar or erythritol/stevia equivalent
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk dairy or non-dairy
  • 1 large egg
  • 1 tbsp melted coconut oil or light olive oil, or unsweetened applesauce
  • 1/2 tsp vanilla extract
For Topping
  • 1/2 cup mixed berries fresh or frozen
  • 2 tbsp sliced almonds
  • 1-2 tbsp maple syrup or sugar-free syrup, optional

Equipment

  • Large Mixing Bowl
  • Small Mixing Bowl
  • Whisk
  • Rubber Spatula
  • Oven
  • 2 oven-safe ramekins (6-8 oz capacity)
  • Baking Sheet

Method
 

Prepare Oven & Ramekins
  1. Preheat your oven to 375°F (190°C). Lightly grease two 6-8 ounce oven-safe ramekins with cooking spray or a small amount of oil.
Combine Dry Ingredients
  1. In a large mixing bowl, whisk together the flour, protein powder, granulated sugar, baking powder, and salt until well combined and no lumps remain.
Combine Wet Ingredients
  1. In a separate small mixing bowl, whisk together the milk, egg, melted coconut oil, and vanilla extract until smooth.
Combine Wet and Dry
  1. Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or rubber spatula until just combined. Be careful not to overmix; a few small lumps are okay. Overmixing can lead to tough pancakes.
Fill Ramekins
  1. Divide the pancake batter evenly between the two prepared ramekins.
Bake
  1. Place the ramekins on a baking sheet (optional, but makes transfer easier) and bake for 18-22 minutes, or until the tops are golden brown, and a toothpick inserted into the center comes out clean.
Cool & Top
  1. Carefully remove the ramekins from the oven. Let them cool in the ramekins for 5 minutes before adding toppings. Top each baked protein pancake bowl with mixed berries, sliced almonds, and a drizzle of maple syrup, if desired. Serve warm.

Notes

• Variations: Feel free to experiment with different protein powder flavors (chocolate, strawberry), add a sprinkle of cinnamon to the batter, or stir in chocolate chips or diced fruit (like apple or banana) before baking.
• Toppings: Other great topping ideas include Greek yogurt, a dollop of nut butter, granola, or banana slices.
• Storage: Leftover baked pancake bowls can be stored covered in the refrigerator for up to 2 days. Reheat gently in the microwave or oven.