Vegan Protein Pancake Bowls
I love having pancakes for breakfast or a mid morning snack, but sometimes batch-prepping them on a pan can take literally forever. So, here is my solution to that problem… baked pancake bowls. Just as fluffy, moist and flavour-packed as regular pancakes, but with half the faff.
NOTE: any links that you see on this page are affiliate links to the specific product I use, meaning that if you purchase anything via that link, I will earn a small commission at no extra cost to you, which massively helps me keep this page going. Thank you for your support.
Serves: 1 (you can scale up as needed) | Total Cooking Time: 20 mins
Ingredients
1/2 banana
25g oats
30g vegan vanilla protein powder (linked is the one I use. Code ‘VEGAMBS’ will also get you 10% off sitewide)
130ml unsweetened almond or oat milk
1/2 tsp baking powder
Toppings of choice: e.g., banana, raspberries, blackberries, chocolate!
Instructions
Pre-heat your oven to 180ºC, fan.
Blend all the pancake ingredients in a blender until smooth.
Pour into a single serve oven-proof dish or glass/oven-proof lunch box and put any desired toppings on top before placing in the oven for 20 minutes.
Once cooked through the centre, remove from the oven and either dig in straight away or allow to cool before placing in the fridge, ready to eat at a later date. These pancakes will stay fresh in an airtight container for up to 4 days.