Pumpkin Protein Pancake Bowls (Easy Meal Prep Breakfast)
Fluffy, cozy pumpkin pancakes baked right in glass bowls, with 20 grams of protein each and no flipping required.
Ingredients
- 1/4 cup liquid egg whites
- 3/4 cup plain Greek yogurt
- 1/2 cup pumpkin puree
- 1/2 cup unsweetened almond milk
- 1 tsp vanilla extract
- 3/4 cup oat flour
- 1 scoop vanilla whey protein powder
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/4 tsp sea salt
- cooking spray, for the glass bowls
Instructions
- Preheat the oven. Preheat the oven to 350 degrees F. Spray 3 oven-safe glass bowls with cooking spray.
- Mix the wet ingredients. In a large bowl, whisk together the egg whites, Greek yogurt, pumpkin puree, almond milk, and vanilla extract until smooth.
- Add the dry ingredients. Add the oat flour, protein powder, baking powder, pumpkin pie spice, cinnamon, and sea salt. Stir until just combined.
- Fill the bowls. Divide the batter evenly between the 3 prepared glass bowls.
- Bake. Bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean.
- Top and serve. Let cool for a few minutes, then top with a drizzle of maple syrup or your favorite toppings.
Video
Notes
Extra protein topping: Blend cottage cheese with vanilla protein powder until smooth. Spoon it over the warm pancake bowls.
Don't overmix: Stir just until combined for the fluffiest pancake bowls.
Check early: Ovens vary, so start checking with a toothpick at 25 minutes.
Thick batter? Some protein powders soak up more liquid, so add a splash of almond milk.
Storage: Cover and refrigerate for 3 to 4 days. Reheat in the microwave for 30 to 60 seconds.
Freezing: Wrap well and freeze for up to 2 months. Thaw in the fridge overnight.
Nutrition
Serving: 1 pancake bowl, Calories: 230kcal, Carbohydrates: 28g, Protein: 20g, Fat: 4g, Fiber: 5g, Sugar: 4g
Nutrition information is automatically calculated, so should only be used as an approximation.
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