Baked Protein Pancake Bowl: Easy High-Protein Breakfast

Scale

1 large egg

50 g Greek yogurt (plain or vanilla)

70 ml milk (dairy or almond/soy milk)

35 g all-purpose or oat flour

25 g vanilla protein powder (whey or vegan)

5 g sweetener (stevia, sugar, or maple syrup)

½ tsp baking powder

Optional toppings: berries, chocolate chips, nut butter

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1. Preheat oven to 180°C (356°F).

2. Grease a small oven-safe dish or ramekin.

3. In the dish, whisk egg, yogurt, and milk until smooth.

4. Stir in flour, protein powder, sweetener, and baking powder.

5. Add any toppings of choice.

6. Bake for 20–22 minutes until golden.

7. Cool for 5 minutes and serve with extra yogurt, nut butter, or syrup.

Don’t overbake – it firms up as it cools.

Whey protein makes it fluffier; vegan protein creates denser texture.

Refrigerate up to 5 days or freeze for 1 month.