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Single Serving Fluffy Baked Protein Pancake Bowls

A light, protein-packed baked pancake made in a ramekin for a quick and satisfying breakfast with minimal cleanup.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 1 serving
Course: Breakfast
Cuisine: American
Calories: 295
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 large large egg
  • 3 tablespoons milk (dairy or plant-based)
  • 2 tablespoons all-purpose flour
  • 1/4 cup vanilla whey protein powder (or plant-based equivalent)
  • 1/2 teaspoon baking powder
  • 1 tablespoon maple syrup or honey (optional)
  • 1/2 teaspoon vanilla extract
  • 1 pinch salt
  • 1 tablespoon melted butter or neutral oil
  • 1-2 tablespoons add-ins – fresh berries, chocolate chips, or chopped nuts
  • 1 spray Non-stick spray or a little extra butter for greasing the ramekin

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Lightly grease the ramekin and set a baking tray on the middle rack to catch any possible spills.
  2. In a mixing bowl, whisk together the egg, milk, melted butter, vanilla, and maple syrup until smooth.
  3. Add the protein powder, flour, baking powder, and salt to the wet mixture. Stir just until incorporated; a few small lumps are fine.
  4. Gently fold in your chosen mix-ins like berries or chocolate chips.
  5. Spoon the batter into the prepared ramekin, smoothing the top lightly.
  6. Place the ramekin on the preheated tray and bake at 350°F (175°C) for 12-15 minutes, or until the top is set.
  7. Remove the ramekin from the oven and let it sit for 2-3 minutes before serving.
  8. Enjoy warm, directly from the bowl.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in microwave or oven. You can customize the bowl by adding different toppings or swap the protein powder for a savory variant.