Protein Pancake Bowl
A sweet but healthy breakfast. This 3-ingredient protein pancake bowl recipe is the perfect high-protein breakfast for meal prep.
Ingredients
- ½ over-ripe banana, mashed
- ⅓ cup egg whites
- ½ cup Kodiak Buttermilk Power Cakes mix
- ⅛ tsp cinnamon, optional
Optional topping ideas
- berries, slices banana, nuts, nut butter, maple syrup, greek yogurt, hemp hearts
Equipment
- oven-safe glass bowl 500-650 ml capacity
Instructions
- Position oven rack to the middle and pre-heat to 350 F.
- Add banana and egg whites to your oven-safe glass bowl. Use a fork to whisk until combined.
- Add pancake mix and cinnamon. Stir until combined and smooth, being careful not to overmix. If you'd like any toppings baked in (berries, chocolate chips, sliced banana), you can add them here. Or, add right before serving.
- Transfer to the oven. Bake for 18-22 minutes or until the top is set and the pancake is cooked through. Your pancake bowl is ready when a toothpick inserted into the center comes out mostly clean.
- Let your pancake bowl rest for 5-minutes. Be careful because the glass may be hot to the touch. Then add toppings and enjoy!
Notes
If you're making for meal prep, add toppings right before serving. Let your protein pancake bowls cool before adding your lid and storing in the fridge. They'll stay good refrigerated for up to three days.
Calories: 315kcal, Carbohydrates: 50g, Protein: 25g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Cholesterol: 10mg, Sodium: 575mg, Potassium: 564mg, Fiber: 6g, Sugar: 8g, Vitamin A: 201IU, Vitamin C: 6mg, Calcium: 261mg, Iron: 1mg