Description
A fluffy, high-protein baked pancake breakfast designed for easy meal prep and busy mornings.
Ingredients
-
Rolled oats – 1 ½ cups
-
Vanilla protein powder – ¾ cup
-
Baking powder – 2 teaspoons
-
Ground cinnamon – 1 teaspoon
-
Fine sea salt – ¼ teaspoon
-
Eggs – 2 large
-
Unsweetened almond milk – 1 ½ cups
-
Plain Greek yogurt – ½ cup
-
Pure maple syrup – ¼ cup
-
Vanilla extract – 2 teaspoons
-
Fresh blueberries – 1 cup
-
Banana, sliced – 1 large
Instructions
-
Preheat oven to 350°F (175°C) and grease four oven-safe bowls.
-
Blend oats into a fine flour.
-
Mix oat flour, protein powder, baking powder, cinnamon, and salt.
-
Whisk eggs, almond milk, yogurt, maple syrup, and vanilla.
-
Combine wet and dry ingredients gently.
-
Fold in blueberries and banana.
-
Divide batter evenly into bowls.
-
Bake for 25–30 minutes until set.
-
Cool slightly before serving or storing.
Notes
Store in the refrigerator for up to five days or freeze for up to two months. Reheat gently for best texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes