I just created a recipe for Eggland’s Best Eggs that I am obsessed with. My hubs and I are eating this for breakfast on repeat…
Protein Pancake Bowls!
Bake big, fluffy blueberry pancakes right in meal prep containers! Make 4 at a time so you’ve got breakfast ready to grab from the fridge on busy weekdays.
Why You’ll Love This Recipe
A balanced meal for after workouts because each pancake bowl has about 45 grams of carbs for energy + 30 grams of protein to support muscles.
All the fun of pancakes, but made with whole grain oats instead of refined white flour.
Subtly sweet with most of the sweetness coming from berries and only 6g added sugar from 100% maple syrup.
Protein comes from real food, no protein powder required.
Very easy to make & minimal clean-up because all the ingredients just get tossed into a blender.
Feels like you’re eating weekend brunch on a busy weekday. And they are so darn cute!
5 min prep; 25 min bake • Servings: 4 pancake bowls Print Recipe
Ingredients
8 eggs
2 cups 2% plain Greek yogurt
2 cups rolled oats
2 tablespoons maple syrup
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon olive oil
2 cups blueberries
Directions
1. Pre-heat oven to 350°F.
2. In a blender, add eggs, yogurt, oats, maple syrup, baking powder, and cinnamon, and blend until smooth.
3. Rub olive oil on four oven-safe glass containers (3-cup capacity each).
4. Pour batter evenly into each container and sprinkle the blueberries evenly on top.
5. Bake for about 25 minutes, until golden.
NOTES:
- Store pancake bowls in an airtight container in the fridge up to 5 days or freeze for up to 3 months.
- Can be made gluten-free by using gluten-free oats.
Nutritional Facts for Protein Pancake Bowls
1 pancake bowl
4 pancake bowls
Daily Value %*
22%
21%
20%
121%
13%
16%
24%
57%
20%
20%
10%
8%
* Daily Value % based on a 2000 calorie diet.