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Baked Protein Pancake Bowls

Enjoy a delicious twist on breakfast with these baked protein pancake bowls that are easy to make and customizable with your favorite toppings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup rolled oats
  • 1 cup cottage cheese Can substitute with Greek yogurt for a tangy twist.
  • 4 pieces eggs Can substitute with chia eggs for a vegan option.
  • 1 piece banana Use ripe bananas for sweetness.
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 tablespoon sweetener (honey or maple syrup) Can adjust or skip based on preference.
Toppings
  • fruits (berries, etc.) Top with fresh berries for sweetness.
  • nuts Add a sprinkle of nuts for crunch.
  • yogurt Use yogurt for creaminess.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a blender, combine the oats, cottage cheese, eggs, banana, baking powder, vanilla extract, and sweetener. Blend until smooth.
  3. Pour the batter into greased silicone or regular muffin pans.
Baking
  1. Bake for 15-20 minutes until set and golden.
  2. Let cool slightly before removing from the pan.
Serving
  1. Serve with your favorite toppings.

Notes

Store leftovers in the fridge for about 3-4 days. Freeze them in an airtight container for up to a month. Reheat in the microwave before serving.