Description
This Peanut Butter Cup Protein Pancake Bowl is a delicious and nutritious single-serving breakfast option that combines the richness of peanut butter, creamy Greek yogurt, and chocolate chips with the protein boost of vanilla or chocolate protein powder. Baked in an oven-safe bowl for a soft, fluffy texture, it’s perfect for a quick, satisfying meal or post-workout treat.
Ingredients
Scale
Pancake Batter
- 1 large egg
- 1/2 cup Greek yogurt, plain or vanilla
- 1/4 cup vanilla or chocolate protein powder
- 2 tablespoons oat flour
- 1/2 teaspoon baking powder
- 1 tablespoon creamy peanut butter
- 1 tablespoon milk of choice
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1 to 2 tablespoons chocolate chips
Toppings (Optional)
- Additional chocolate chips
- Melted peanut butter for drizzling
- Sliced banana
- Chopped peanuts
Instructions
- Preheat and Prepare: Preheat your oven to 350 degrees Fahrenheit. Lightly grease a small oven-safe bowl or ramekin with cooking spray or butter to prevent sticking.
- Mix Batter: In a mixing bowl, whisk together the egg, Greek yogurt, protein powder, oat flour, baking powder, peanut butter, milk, vanilla extract, and a pinch of salt until the batter is smooth and well combined.
- Add Chocolate Chips: Gently fold 1 to 2 tablespoons of chocolate chips into the batter using a spatula to distribute them evenly without overmixing.
- Fill the Ramekin: Pour the prepared batter into the greased oven-safe bowl. Use the back of a spoon to smooth the top surface for even baking.
- Bake: Place the bowl in the oven and bake for 18 to 22 minutes. Bake until the center is just set and a toothpick inserted in the middle comes out mostly clean.
- Cool Slightly: Remove the pancake bowl from the oven and let it cool for 2 to 3 minutes to firm up slightly and avoid burns when eating.
- Add Toppings: Drizzle melted peanut butter over the warm pancake bowl and sprinkle extra chocolate chips on top. Optionally, add sliced bananas or chopped peanuts for extra flavor and texture.
- Serve and Enjoy: Enjoy the warm pancake bowl immediately using a spoon, savoring the delicious peanut butter and chocolate flavors.
Notes
- Use a small oven-safe bowl or ramekin approximately 6 to 8 ounces in size for best results.
- Oat flour can be made by grinding rolled oats in a blender if unavailable.
- Adjust the baking time slightly if using a larger or smaller bowl to ensure even cooking.
- For a vegan version, substitute egg with a flax or chia egg and use plant-based yogurt and protein powder.
- Feel free to swap peanut butter for almond or other nut butters for variation.
- Serve with fresh fruit or a drizzle of honey or maple syrup if desired.
