Description
This Power Pancake Bowl is a high-protein, nutrient-packed breakfast option that combines oats, almond flour, seeds, cottage cheese, and whey protein.
Ingredients
Scale
- ¼ cup oats (20g)
- ¼ cup almond flour (28g)
- 1 tbsp ground flaxseed (7g)
- 1 tbsp ground chia seeds (12g)
- 1 egg (50g)
- 1/3 cup egg whites (80g)
- ½ cup low-fat cottage cheese (2%) (113g)
- ½ scoop vanilla whey isolate protein powder (15g)
- 1 tsp baking powder
- ½ tsp cinnamon
- Pinch of salt
- ½ tsp vanilla extract
- ½ cup raspberries (61g) (or any berries)
Instructions
- Preheat your oven or toaster oven to 400°F. Grease an oven-safe glass dish approximately 6.5×6.5 inches; alternatives like 7×7 or 8×8 inch dishes also work. Set aside.
- Combine all ingredients except the raspberries in a blender. Blend on high until the mixture is smooth and well combined, about 1-2 minutes.
- Pour the batter into the greased dish and evenly distribute the raspberries on top.
- Bake in the preheated oven for 20-25 minutes, or until the pancake bowl is set with no jiggle.
- You can microwave the batter for approximately 2-3 minutes on medium-high until set, if preferred.
- Enjoy warm or cold. Store any leftovers in the refrigerator for 4-5 days.
Notes
- This recipe is versatile; you can substitute other berries if desired.
- Perfect for meal prep; it stores well in the fridge.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 80mg
Keywords: Power Pancake Bowl, breakfast, high-protein, meal prep