Pin Those rare mornings when my alarm goes off and I actually wake up hungry instead of forcing down breakfast out of obligation—those are the days this bowl saved me. I stumbled upon the concept during a particularly busy season when meal prepping felt like climbing Everest. The idea of throwing everything into one bowl, sliding it into the oven, and walking away felt almost suspiciously easy. Now it's my go-to when I want something that feels like a treat but still fuels me properly.
I first made this for my sister who claims she hates protein powder in everything. She watched me mix it up with genuine skepticism, then proceeded to eat the entire thing standing at the counter while it was still too hot. That moment of watching someone realize healthy food can actually taste good—thats the memory attached to this recipe now.
Ingredients
- 1 large egg: The structure builder that holds everything together while keeping it tender
- 50 g high-protein yogurt: Greek or skyr works beautifully here, adding creaminess and extra protein without making it heavy
- 70 ml milk: Soy, almond, or dairy all work—choose what you already have in your fridge
- 35 g flour: All purpose keeps it classic, but oat, spelt, or buckwheat each bring their own character
- 25 g vanilla or white chocolate protein powder: Vanilla lets other flavors shine, white chocolate makes it feel like dessert
- 5 g sweetener of choice: Optional but recommended if you like things on the sweeter side
- 1/2 tsp baking powder: The secret to that fluffiness that makes it feel like a real pancake
Instructions
- Get your oven ready:
- Preheat to 180°C (356°F) while you gather everything—this oven time is hands-off and worth the small wait
- Choose your vessel wisely:
- Grab an oven-safe bowl or ramekin that holds at least 650 ml because this baby rises and you want room for toppings
- Dump and stir:
- Add all your ingredients directly to the bowl—no separate bowls needed—and mix until completely smooth with no lumps remaining
- Add your personality:
- Fold in berries, chocolate chips, shredded carrot, or nuts now if you want them baked into the pancake itself
- The patience phase:
- Bake for 20 to 22 minutes until lightly golden and just set in the center—it will still look slightly soft but that is exactly right
- The hardest part:
- Let it cool for 5 to 10 minutes because the center needs this time to firm up into that perfect texture
- Finish it off:
- Top with peanut butter, maple syrup, or extra yogurt while still warm and eat immediately
Pin This has become my Sunday evening ritual while I pack lunch for the week ahead. Something about the smell filling the kitchen makes the whole week ahead feel more manageable.
Make It Yours
The beauty of this bowl is how it adapts to whatever you are craving or have on hand. Cinnamon and cardamom transform it into a cozy spiced treat. Lemon zest brightens everything up. Cocoa powder makes it feel like chocolate cake for breakfast.
Texture Secrets
Using different protein powders dramatically changes the outcome. Whey tends to make it lighter and airier while plant-based options yield a denser, more substantial bowl. The yogurt choice matters too—Greek gives tang while skyr stays more neutral.
Serving Ideas
I have eaten this standing at the counter, in the car on the way to work, and sitting at my table on actual proper plates. All of them work perfectly. The toppings game is where you can really make it shine depending on your mood.
- Splash of extra milk right before eating keeps it from being too dense
- A sprinkle of sea salt over the top creates that sweet-salty thing everyone loves
- Letting it cool completely then eating it cold gives you a completely different but equally good texture
Pin Hope this becomes your new breakfast obsession the way it did mine.
Recipe Questions
- → Can I make this ahead for meal prep?
Absolutely! You can prepare multiple bowls and store them covered in the fridge for up to 5 days. For longer storage, freeze them for up to one month. Simply reheat in the microwave for 60-90 seconds before enjoying.
- → What makes this pancake high-protein?
This baked pancake gets its significant protein content from high-protein yogurt (like Greek or skyr), egg, and vanilla or white chocolate protein powder. These ingredients work together to create a satisfying and nutritious meal.
- → Are there gluten-free options for this bake?
Yes, this dish can easily be made gluten-free. Just ensure you use a certified gluten-free flour blend (like oat, spelt, or buckwheat flour) and a gluten-free protein powder. Always double-check ingredient labels.
- → Why is the center still soft when hot?
It's normal for the center to appear slightly soft when you first remove it from the oven. Don't worry, it will firm up as it cools, ensuring a moist and delightful texture. Allow it to cool for 5-10 minutes before serving.
- → How can I customize the flavor of my baked pancake?
This bowl is highly customizable! Before baking, you can fold in fresh berries, chocolate chips, or shredded carrot. After baking, top with peanut butter, maple syrup, extra yogurt, or nuts. You can also add spices like cinnamon or citrus zest to the batter for extra flavor.
- → Can I use different types of milk or yogurt?
Yes, you have flexibility! For the milk, soy, almond, or dairy milk all work well. For the high-protein yogurt, Greek or skyr yogurt (dairy or plant-based) are recommended. Choose what best suits your dietary preferences.