Directions
- 1Preheat the oven to 180°C or 350°F.
- 2Add an egg to each oven-safe glass bowl.
- 3Add 50g of yogurt to each bowl.
- 4Add 70ml of milk to each bowl.
- 5Add 35g of all-purpose flour to each bowl.
- 6Add 25g of vanilla protein powder to each bowl.
- 7Add 1 tsp of sweetener and 0.5 tsp of baking powder to each bowl.
- 8Add a dash of cinnamon to each bowl.
- 9Mix the ingredients in each bowl until well combined and no lumps remain.
- 10Melt 5g of butter and mix with 1-2 tsp of cinnamon and 2-3 tsp of the pancake batter (optional: add 1 tbsp sweetener).
- 11Pour the cinnamon swirl mixture into a ziplock bag and snip a small hole.
- 12Create a cinnamon swirl pattern on top of each pancake bowl.
- 13Bake for 25-30 minutes, or until a toothpick comes out clean.
- 14Remove from the oven and let cool for 5-10 minutes.
- 15Prepare the optional glaze by mixing 5g lighter cream cheese, 5ml almond milk, and 10g icing sugar.
- 16Drizzle the glaze over the cooled pancake bowls.
Ingredients
- 1 egg
- 50 g yogurt (vanilla or unflavoured)
- 70 ml milk (almond or any kind)
- 35 g all purpose flour
- 25 g vanilla protein powder
- 1 tsp sweetner (maple syrup)
- 0.5 tsp baking powder
- dash cinnamon
- 5 g butter
- 1 tbsp sweetener (optional, e.g., brown sugar)
- 1 tsp cinnamon
- 2 tsp pancake batter (from the bowls)
- 5 g lighter cream cheese
- 5 ml almond milk
- 10 g icing sugar
Equipment
ovenoven safe glass bowlsziplock bagtoothpickmicrowave
Tips
- The recipe is per bowl, so you can make just one or meal prep for the week.
- Gluten-free flour alternatives can be used with adjustments: Oat Flour (35g, add more milk), Almond Flour (40-45g, reduce milk slightly), Coconut Flour (10-12g, add more milk).
- Store in the fridge for 5 days or freeze for later.
- Reheat in the microwave.
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