Directions
- 1Preheat the oven to 180°C or 350°F.
- 2Add eggs to oven-safe glass bowls and beat them well.
- 3Add yogurt, milk, all-purpose flour, vanilla protein powder, sweetener, baking powder, and a dash of cinnamon to each bowl and mix well until there are no lumps.
- 4Melt butter and cinnamon for the swirl, then add sweetener (optional brown sugar) and about 2-3 tsp of the pancake batter.
- 5Pour the cinnamon swirl mixture into a ziplock bag, snip a small hole, and create a swirl pattern on top of each pancake bowl.
- 6Bake for 25-30 minutes, or until a toothpick comes out clean, at 180°C or 350°F.
- 7Remove from the oven and let cool for 5-10 minutes.
- 8For the optional glazing, combine lighter cream cheese, almond milk, and icing sugar.
- 9Pour 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
- 1 dash cinnamon
- 5 g butter
- 1 tbsp sweetener (brown sugar optional)
- 1 tsp cinnamon
- 2 tsp pancake batter
- 5 g lighter cream cheese
- 5 ml almond milk
- 10 g icing sugar
Equipment
ovenoven safe glass bowlsziplock bagwhiskmicrowave
Tips
- The recipe is per bowl, so you can make one or meal prep for the week.
- For gluten-free flour, adjust the amount and milk for cake batter consistency: 35g oat flour (add more milk), 40-45g almond flour (reduce milk), 10-12g coconut flour (add more milk, not top suggestion for GF flour).
- Store in the fridge for 5 days or freeze for later.
- Reheat in the microwave.
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