Protein Pancake Bowls

5 from 1 vote

These protein pancake bowls are mixed directly in the containers they are baked in for an easy, less messy, and protein-packed breakfast.

Prep Time10

Cook Time35

Total Time45

Course: Breakfast

Cuisine: American

Diet: Low Calorie

Servings: bowls

Preheat the oven to 350°F. Spray four glass meal prep containers with cooking spray and place them on a baking sheet.
To each container, add 1 egg, ½ cup Greek yogurt, ¼ cup milk, ½ scoop protein powder, ¼ cup flour, ½ teaspoon baking powder, and a dash of cinnamon.
Gently stir the ingredients in each container until well combined and a batter forms.
Sprinkle your choice of optional add-ins over the top.
Place the baking sheet with all four containers in the oven. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean and the bottoms are lightly browned.
Remove from the oven and allow the pancake bowls to cool completely before covering with lids.
Store in the refrigerator for up to 5 days.
When ready to serve, remove the lid and reheat in the oven or microwave for a few minutes. Add your favorite pancake toppings and serve.

Don’t fill the meal prep containers more than ½ way, or they may rise and spill over the top.
Add 5-10 minutes of baking time if you add frozen fruit directly to the pancake batter.
Wait until the pancakes are completely cooled before lidding them to avoid steaming the pancakes.
Nutrition data does not include optional toppings.