Description

A baked, high-protein twist on classic pancakes made with whole wheat flour, protein powder, and customizable toppings—perfect for quick breakfasts or weekly meal prep.

Ingredients

1 large egg

1/4 cup plain Greek yogurt

1/4 cup milk

1 teaspoon maple syrup or sweetener of choice

1/3 cup whole wheat flour

2 tablespoons protein powder of choice

1/4 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/4 cup toppings of choice (fruit, nuts, chocolate chips, etc.)

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Instructions

Preheat oven to 350°F (175°C) and grease an oven-safe circular dish.
In the greased dish, whisk together egg, Greek yogurt, milk, and maple syrup until smooth.
Add whole wheat flour, protein powder, cinnamon, and baking powder to the wet mixture. Whisk until no dry spots remain.
Sprinkle chosen toppings evenly across the surface.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let cool slightly before serving, or store for later use.

Notes

Use almond or oat milk for a dairy-free option.

Change the flavor by using different protein powder varieties like vanilla, chocolate, or cinnamon roll.

Add nut butter to the batter for extra richness.

Mix cocoa powder into the batter for a chocolate version.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 pancake bowl
Calories: 310
Sugar: 8g
Sodium: 260mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 6g
Protein: 25g
Cholesterol: 185mg