Description
Fluffy, protein-rich pancake bowls emerge from the oven with golden edges and a tender center, inviting you to layer sweet banana, juicy berries, and creamy almond butter for a satisfying morning boost.
Ingredients
- 100 g rolled oats
- 50 g vanilla whey protein powder
- 2 large eggs
- 100 g cottage cheese
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tbsp honey
- 100 ml milk
- pinch salt
- 1 banana
- 50 g mixed berries
- 1 tbsp almond butter
- 1 tsp chia seeds
Instructions
- Preheat the oven to 180°C and lightly grease a muffin tin or oven‐safe ramekins.
- In a blender combine rolled oats, protein powder, eggs, cottage cheese, baking powder, vanilla extract, honey, milk, and salt until smooth.
- Pour the batter evenly into the prepared muffin tin or bowls.
- Bake for 15–20 minutes until the pancakes are set and lightly golden on top.
- Remove from the oven and let cool for a few minutes before running a knife around the edges and gently lifting them out.
- Top each pancake bowl with sliced banana, mixed berries, a drizzle of almond butter, and a sprinkle of chia seeds.
Notes
- Use gluten‐free oats if you need a gluten‐free option.
- Swap honey for maple syrup or a sugar substitute to adjust sweetness.
- Store leftover pancake bowls in an airtight container in the fridge for up to 3 days.
- Reheat in a toaster oven or microwave before adding fresh toppings.