Single Serving Fluffy Baked Protein Pancake Bowls

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Single-serving mornings deserve something fluffy, filling, and fast — enter Single Serving Fluffy Baked Protein Pancake Bowls. This recipe turns pantry staples into a warm, protein-packed breakfast you can bake while you sip your coffee. It’s perfect for busy weekdays, a cozy weekend treat, or post-workout refueling when you want something satisfying without a lot of fuss.

Why you’ll love this dish

This baked pancake bowl delivers the texture of a thick pancake with the convenience of a one-dish bake. It’s quick to pull together, uses pantry-friendly ingredients like oat flour and protein powder, and scales perfectly for solo meals. The result is a cake-like breakfast that’s high in protein, easily customizable, and low on cleanup — ideal if you want a healthy pancake recipe that doesn’t demand flipping.

“Surprisingly fluffy and holds toppings like a champ — my new go-to morning.” — Jamie

If you enjoy protein-forward pancakes, you might also like this take on chocolate protein pancakes for a richer flavor option.

How this recipe comes together

This is a straightforward batter-to-bake recipe: dry ingredients get whisked, wet ingredients get combined, then everything is mixed until just smooth. Pour into a greased single-serving dish and bake until puffed and golden. No skillet flipping, no fuss — just a tender, elevated pancake bowl ready in under 20 minutes.

What you’ll need

1 cup oat flour, 1 scoop protein powder, 1 teaspoon baking powder, 1 tablespoon sweetener of choice, 1/2 cup milk (or milk alternative), 1 egg, 1 teaspoon vanilla extract

Substitution tips:

• Oat flour: Swap with 3/4 cup all-purpose flour for a denser texture, or use almond flour (note: adjust liquid slightly).
• Protein powder: Any whey, casein, or plant-based scoop works; flavor will influence the result (vanilla is neutral, chocolate will make it sweeter).
• Milk: Use almond, oat, or soy milk to keep it dairy-free.
  For chocolate lovers, this pairs nicely with a richer option like chocolate protein pancakes if you want to mix up the flavor profile.

Step-by-step instructions

1. Preheat the oven to 350°F (175°C).
2. In a bowl, whisk together oat flour, protein powder, baking powder, and sweetener.
3. In a separate bowl, whisk the milk, egg, and vanilla extract until combined.
4. Pour the wet ingredients into the dry ingredients and stir until smooth and lump-free.
5. Grease a single-serving baking dish (ramekin or small ovenproof bowl) and pour in the batter.
6. Bake for 15–18 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
7. Let the pancake bowl cool for a few minutes before serving.

Best ways to enjoy it

Top your pancake bowl with sliced banana and a drizzle of nut butter for texture contrast, or add fresh berries and a dollop of Greek yogurt for brightness and extra protein. For crunch, sprinkle granola or toasted nuts. Serve it as breakfast, a post-gym meal, or a cozy afternoon snack with tea.

Storage and reheating tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, wrap tightly and place in a freezer-safe bag for up to 1 month; thaw overnight in the fridge. Reheat in a toaster oven or conventional oven at 300°F (150°C) for 8–10 minutes to restore texture, or microwave for 30–60 seconds for a quick warm-up.

Helpful cooking tips

• Measure oat flour by spooning it into the cup and leveling — packed flour can make the batter dense.
• Don’t overmix; stir until combined to keep the pancake tender.
• Use a ramekin or small loaf pan so the batter puffs up rather than spreading thin.
• If your protein powder is very absorbent, add a tablespoon of extra milk to adjust consistency.
• Check at 15 minutes — oven temps vary, and you want a golden top without drying out.
• Add a pinch of salt to enhance sweetness and balance flavors.

Creative twists

• Chocolate: Add 1 tablespoon cocoa powder or swap in chocolate protein powder for a mocha-style bowl.
• Blueberry-Lemon: Fold in 2 tbsp fresh/frozen blueberries and 1/2 tsp lemon zest before baking.
• Banana-Cinnamon: Mash half a banana into the wet mix and add 1/2 tsp cinnamon.
• Savory: Omit sweetener and vanilla, add 1 tbsp grated cheese and chopped herbs for a savory egg-like bake.
• Vegan: Replace the egg with 3 tbsp applesauce or a flax egg (1 tbsp flax + 3 tbsp water, set 5 min).

Common questions

Q: Can I double this recipe to serve two?
A: Yes — double all ingredients and bake in an 8×4-inch pan for 18–22 minutes, checking doneness with a toothpick.

Q: What protein powder works best?
A: Vanilla whey or a neutral plant-based powder works well. If using flavored powder (chocolate/strawberry), reduce the sweetener slightly.

Q: Can I make this without oat flour?
A: You can substitute all-purpose flour or a 1:1 gluten-free blend, but expect slight texture changes. Almond flour can be used but makes a moister, denser result.

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Chocolate protein pancakes
High-protein breakfast recipes