Power Pancake Bowl Recipe

Introduction

This Power Pancake Bowl is a nutrient-packed breakfast that combines protein, fiber, and wholesome ingredients in a convenient, oven-baked form. It’s perfect for a quick morning boost and can be enjoyed warm or cold.

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) (or any berries)

Instructions

1. Step 1: Preheat your oven or toaster oven to 400°F. Grease an oven-safe glass dish (6.5×6.5 inches recommended, but 7×7 or 8×8 inches will also work) and set it aside.
2. Step 2: Add all ingredients except the raspberries to a blender. Blend on high for 1-2 minutes until the mixture is smooth.
3. Step 3: Pour the batter into the greased dish and evenly scatter the raspberries on top.
4. Step 4: Bake for 20-25 minutes, or until the pancake is fully set and does not jiggle when you gently shake the dish. Alternatively, microwave on medium-high for 2-3 minutes until set.
5. Step 5: Serve warm or cold as desired.

Tips & Variations

• Swap raspberries for blueberries, blackberries, or chopped strawberries for different berry flavors.
• For extra sweetness, add a teaspoon of honey or maple syrup to the batter before blending.
• Use a food processor if you don’t have a blender to combine the ingredients evenly.
• Try topping with nuts or seeds for added crunch and nutrition.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 4-5 days. Reheat in the microwave for 30-60 seconds or enjoy cold straight from the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

This recipe relies on eggs and cottage cheese for texture and protein, so it’s not vegan as is. However, you can experiment with plant-based egg substitutes and dairy-free yogurt, but the texture may change.

Can I prepare it without a blender?

You can mix the ingredients by hand or with a food processor, but blending helps achieve the smooth batter consistency that makes the pancake tender and light.

Power Pancake Bowl Recipe

Print Recipe

★★★★★

4.7 from 107 reviews

This Power Pancake Bowl is a protein-packed, nutrient-dense breakfast option that combines oats, almond flour, flaxseed, chia seeds, cottage cheese, and whey protein for sustained energy. Baked to perfection with fresh raspberries on top, it offers a delicious and wholesome start to your day, ideal for fitness enthusiasts and anyone seeking a healthy meal.

• 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 cinnamon
• 1 tsp baking powder
• Pinch of salt

Wet Ingredients

• 1 egg (50g)
• ⅓ cup egg whites (80g)
• ½ cup low-fat cottage cheese (2%) (113g)
• ½ scoop vanilla whey isolate protein powder (15g)
• ½ tsp vanilla extract

Toppings

• ½ cup raspberries (61g) (or any berries)

Instructions

1. Preheat the oven: Preheat your oven or toaster oven to 400°F (204°C). Lightly grease an oven-safe glass dish, ideally about 6.5×6.5 inches but a 7×7 or 8×8 inch dish will also work, and set it aside.
2. Blend the batter: In a blender, combine all the ingredients except the raspberries—oats, almond flour, ground flaxseed, ground chia seeds, cinnamon, baking powder, salt, egg, egg whites, cottage cheese, vanilla whey protein powder, and vanilla extract. Blend until smooth, which should take about 1 to 2 minutes, ensuring a consistent batter texture.
3. Pour and top: Pour the blended batter evenly into the greased baking dish. Gently scatter the raspberries on top of the batter to add freshness and a burst of flavor.
4. Bake until set: Place the dish in the preheated oven and bake for 20 to 25 minutes. The pancake bowl is done when the center is set and no longer jiggles when you gently shake the dish. Alternatively, you can microwave the batter on medium-high for 2 to 3 minutes, checking for doneness.
5. Serve and store: Serve the power pancake bowl warm for a comforting meal or enjoy it cold as a quick snack. Store any leftovers in the refrigerator for up to 4 to 5 days to maintain freshness.

Notes

• You can substitute raspberries with any fresh or frozen berries of your choice.
• If you prefer a fluffier texture, ensure the baking powder is fresh and the eggs are at room temperature.
• Microwaving time may vary based on your appliance’s wattage.
• This recipe can be doubled using a larger baking dish, adjusting baking time accordingly.
• Store leftovers in an airtight container in the fridge for up to 5 days.

Keywords: power pancake bowl, protein pancake, healthy breakfast, baked pancake, low-fat breakfast, high-protein meal, cottage cheese pancake, berry pancake bowl