Go Back
–+ servings
Protein Pancake Bowl

Protein Pancake Bowl: A Cozy, High-Protein Breakfast Delight

Protein Pancake Bowl offers a delightful blend of oats, cottage cheese, and eggs for a nutritious breakfast, packed with 27 grams of protein per serving.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 1 bowl
Course: Breakfast
Cuisine: Vegetarian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Quick Oats Substitute with oat flour for a gluten-free option.
  • 1 cup Cottage Cheese Greek yogurt can be used for a denser texture.
  • 1 large Egg
  • 1/2 cup Milk Use any type (dairy or non-dairy).
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda Do not skip this!
Optional Mix-ins
  • 1/2 cup Berries Fresh or frozen both work beautifully!
  • 1/4 cup Chocolate Chips For those chocolate cravings.
  • 2 tablespoons Nut Butter Mix in after blending for visual appeal.

Equipment

  • Blender
  • Oven
  • Baking Dish or Ramekin

Method
 

Preparation Steps
  1. Gather all ingredients for the Protein Pancake Bowl and preheat your oven to 350°F (175°C).
  2. In a high-speed blender, combine quick oats, cottage cheese, egg, and milk. Add baking powder and baking soda; blend until smooth.
  3. Transfer the mixture to a mixing bowl and gently stir in any optional mix-ins.
  4. Pour the batter into a small baking dish or ramekin and bake for about 25 minutes, until golden brown.
  5. Broil for an additional 1-2 minutes for a crispy top, watching closely to prevent burning.
  6. Remove from the oven and allow to cool slightly before serving warm, topped with fresh fruit or nut butter.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 40gProtein: 27gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 400mgPotassium: 400mgFiber: 5gSugar: 5gVitamin A: 300IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 1 month. Reheat in the microwave for a warm breakfast.

Tried this recipe?

Let us know how it was!