Plant-based Meal-Prep 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: anywhere you see a link with a * marked above it means the link is an affiliate link to the specific product I use. This means should you purchase the product via that link, I will earn a small commission from the purchase, but this is at no extra cost to you.
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)
35g wholemeal spelt flour *(linked is the one I use)
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.