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Protein Pancake Bowls Recipe

Protein Pancake Bowls Recipe
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★★★★★

5.1 from 24 reviews

Protein Pancake Bowls are a nutritious and delicious breakfast option packed with plant-based protein and wholesome ingredients. Made with banana, soy milk, and vegan vanilla protein powder, these baked pancake bowls are versatile and topped with a variety of fresh fruits, nuts, and almond butter for added flavor and texture. This recipe is perfect for a vegan, gluten-free, and wholesome start to the day.

Ingredients

Scale

Wet Ingredients

  • 1 banana
  • 3 cups soy milk
  • 4 tsp apple cider vinegar
  • 2 tbsp maple syrup

Dry Ingredients

  • 2 cups white flour
  • 2/3 cup vegan vanilla protein powder
  • 2 tbsp baking powder

Toppings

  • 10 blueberries
  • 10 raspberries
  • 1 tbsp slivered almonds
  • 2 strawberries
  • 1 tbsp crushed peanuts
  • ½ banana
  • 1 tbsp chocolate chips
  • 1 cup coconut yogurt
  • 4 tbsp almond butter

Instructions

  1. Mash Banana: Mash your banana in a small bowl until smooth to be used as a natural sweetener and binder for the pancakes.
  2. Combine Wet Ingredients: Add your soy milk, apple cider vinegar, and maple syrup to the mashed banana. Mix thoroughly until all wet ingredients are well combined.
  3. Prepare Dry Ingredients: In a separate bowl, mix the white flour, vegan vanilla protein powder, and baking powder evenly to ensure consistent rising and protein distribution.
  4. Mix Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and stir well until the batter is smooth and lump-free.
  5. Add Toppings to Batter: Divide the toppings creatively among four bowls—use blueberries on one, raspberries with slivered almonds on the second, strawberries with crushed peanuts on the third, and banana with chocolate chips on the fourth.
  6. Bake: Pour the batter into four oven-safe containers and bake in a preheated oven at 375°F (190°C) for 30 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
  7. Serve and Garnish: When serving, top each pancake bowl with coconut yogurt and a tablespoon of almond butter for extra creaminess and flavor.

Notes

  • This recipe is naturally vegan and can be made gluten-free by substituting white flour with gluten-free all-purpose flour blend.
  • Use firm oven-safe containers to ensure even baking of the pancake bowls.
  • You can swap soy milk for any plant-based milk if preferred, such as almond or oat milk.
  • The apple cider vinegar reacts with baking powder to help the pancakes rise and become fluffy.
  • Feel free to experiment with toppings based on seasonal fruits or your dietary preferences.
  • To reduce sugar, omit or reduce the maple syrup and sweet toppings like chocolate chips.

Nutrition

Keywords: protein pancake bowls, vegan breakfast, healthy pancakes, baked pancake bowls, plant-based protein, vegan protein pancakes

Find it online: https://delishfamilyrecipe.com/protein-pancake-bowls-recipe/