Pancake Bowl Recipe

Introduction

This Pancake Bowl is a protein-packed, nutritious twist on the classic pancake. Made with oats, almond flour, and cottage cheese, it’s a wholesome and delicious option for breakfast or a snack. Easy to prepare and bake, it’s perfect for those who want a healthy meal without sacrificing flavor.

Ingredients

• ¼ cup oats (20g)
• ¼ cup almond flour (28g)
• 1 tbsp ground flaxseed (7g)
• 1 tbsp ground chia seeds (12g)
• 1 egg (50g)
• 1/3 cup egg whites (80g)
• ½ cup low-fat cottage cheese (2%) (113g)
• ½ scoop vanilla whey isolate protein powder (15g)
• 1 tsp baking powder
• ½ tsp cinnamon
• Pinch of salt
• ½ tsp vanilla extract
• ½ cup raspberries (61g) (any berries)

Instructions

1. Step 1: Preheat the oven or toaster oven to 400°F. Grease an oven-safe glass dish, such as a 6.5×6.5 inch, 7×7, or 8×8 inch dish, and set it aside.
2. Step 2: Add all ingredients except the raspberries into a blender. Blend until smooth, about 1 to 2 minutes.
3. Step 3: Pour the batter into the prepared dish. Evenly distribute the raspberries on top.
4. Step 4: Bake for 20-25 minutes, or until the pancake bowl is set and no longer jiggles. Alternatively, microwave on medium-high for 2-3 minutes until set.
5. Step 5: Serve warm or cold as desired. Enjoy!

Tips & Variations

• Try swapping raspberries for your favorite berries or chopped fruit for a different flavor.
• Use a non-dairy yogurt instead of cottage cheese to make it dairy-free.
• Adding a small amount of honey or maple syrup can enhance sweetness if desired.
• If you don’t have vanilla whey protein, you can omit it or use another protein powder flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 4-5 days. Reheat gently in the microwave or enjoy cold straight from the fridge. It makes for a convenient and healthy grab-and-go meal.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

To make it vegan, replace the egg and egg whites with flax or chia egg substitutes and use a plant-based yogurt instead of cottage cheese. You may also want to choose a vegan protein powder.

Can I cook this on the stovetop like regular pancakes?

This recipe is designed to be baked or microwaved because of its thicker consistency. Cooking it on a stovetop may not yield the same texture or hold the bowl shape well.

Pancake Bowl Recipe

Print Recipe

★★★★★

4.9 from 112 reviews

A nutritious and protein-packed pancake bowl made with oats, almond flour, and cottage cheese, blended into a smooth batter and baked with fresh raspberries for a healthy and delicious breakfast or snack option.

• Author: Logan
• Prep Time: 5 minutes
• Cook Time: 20-25 minutes
• Total Time: 25-30 minutes
• Yield: 1 serving 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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Dry Ingredients

• ¼ cup oats (20g)
• ¼ cup almond flour (28g)
• 1 tbsp ground flaxseed (7g)
• 1 tbsp ground chia seeds (12g)
• ½ tsp baking powder
• ½ tsp cinnamon
• Pinch of salt

Wet Ingredients

• 1 egg (50g)
• 1/3 cup egg whites (80g)
• ½ cup low-fat cottage cheese (2%) (113g)
• ½ scoop vanilla whey isolate protein powder (15g)
• ½ tsp vanilla extract

Fruit

• ½ cup raspberries (61g) (any berries can be used)

Instructions

1. Preheat Oven: Preheat your oven or toaster oven to 400°F. Grease an oven-safe glass dish, ideally 6.5×6.5 inches, although a 7×7 or 8×8 inch dish will also work. Set this aside for later.
2. Blend Ingredients: Add all ingredients except for the raspberries into a blender. Blend on high for 1-2 minutes until the mixture is completely smooth and uniform in texture.
3. Prepare to Bake: Pour the batter into the greased dish. Evenly distribute the raspberries on top of the batter.
4. Bake: Place the dish in the preheated oven and bake for 20-25 minutes. The pancake bowl is done when it is set and no longer jiggles in the center.
5. Alternative Cooking Method: As an option, microwave the batter in a microwave-safe dish on medium-high for approximately 2-3 minutes until set.
6. Serve and Store: Enjoy your pancake bowl warm or cold. Store any leftovers covered in the refrigerator for 4-5 days.

Notes

• You can substitute raspberries with any other berries or fruit of your choice.
• The pancake bowl can be cooked in the microwave if you’re short on time.
• Ensure the batter is fully set before removing it from the oven to avoid a gooey center.
• Leftovers keep well refrigerated and can be eaten cold or reheated.

Keywords: pancake bowl, healthy breakfast, protein pancake, baked pancakes, low-fat breakfast, cottage cheese pancakes, berry pancake bowl