Start your day with a nutritious and satisfying breakfast that's both easy to make and perfect for meal prepping. These high-protein pancake bowls are filled with wholesome ingredients and topped with delicious berries, providing a boost of energy and protein to keep you going through the morning.
Ingredients
🥛 2 1/4 cups lactose-free low-fat Greek yogurt 570g
🥚 6 eggs
🍯 1 tablespoon maple syrup
🍦 1 tablespoon vanilla extract
🌾 1 cup all-purpose gluten-free flour mix
🥄 3 teaspoons baking powder
🍇 Fresh berries for topping
Instructions
1- Preheat the Oven:
- Preheat your oven to 180°C 350°F.
2- Mix Wet Ingredients:
- In a mixing bowl, whisk together the Greek yogurt, eggs, maple syrup, and vanilla extract until well combined.
3- Incorporate Dry Ingredients:
- Gradually add the gluten-free flour mix and baking powder to the wet ingredients.
- Stir until you achieve a smooth batter.
4- Prepare and Portion:
- Grease three individual glass containers.
- Evenly divide the batter among the containers.
5- Add Toppings:
- Generously top each batter-filled container with your choice of berries.
6- Bake:
- Place the prepared containers in the preheated oven.
- Bake for 20-25 minutes, or until the pancake bowls are cooked through and have a golden-brown exterior.
7- Cool and Store:
- Allow the pancake bowls to cool slightly before storage.
- Transfer them to the refrigerator for meal prep.
8- Reheat to Serve:
- When ready to enjoy, reheat individual servings in the microwave until warmed through.
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 35 minutes
Servings: 3 servings
Calories: 418
Protein: 31.4g
Fats: 10.4g
Carbohydrates: 46.4g
Equipment: Mixing bowl, whisk, spatula, measuring cups, greased glass containers
Cooking Tips
- If using a different type of flour, consider adjusting the quantity slightly to reach the desired batter consistency. About 1/4-1/2 cup more may be needed if using wheat flour.
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