Pin It My Saturday mornings used to mean waiting for the griddle to heat up, flipping pancakes one by one, and inevitably burning at least two. Then I realized I could toss everything into a single oven-safe bowl, slide it into the oven, and have a fluffy, protein-packed pancake ready in twenty minutes with zero babysitting. No banana mush, no flipping anxiety—just a warm, custardy bowl that tastes like breakfast and feels like a win. It's become my favorite lazy-morning hack, and I've never looked back.
The first time I made this for a friend who swore she hated protein powder, she scraped the bowl clean and asked for the recipe before she even finished chewing. I'd folded in frozen blueberries and a handful of dark chocolate chips, and the whole thing puffed up golden and fragrant, filling the kitchen with vanilla and warm fruit. She admitted later that she'd been living on sad overnight oats and this felt like an actual treat. Now she texts me photos of her own bowls every Sunday, each one topped with a different nut butter situation.
Ingredients
- 1 large egg: This binds everything together and gives the bowl its fluffy, soufflé-like rise—don't skip it or swap it out unless you're using a tested egg replacer.
- 50 g high-protein yogurt (Greek or skyr): Adds moisture, tang, and extra protein without making the batter too wet; I've used both dairy and coconut-based versions with great results.
- 70 ml milk (soy, almond, or dairy): Loosens the batter just enough to bake evenly; soy milk gives the most neutral flavor, but any unsweetened variety works.
- 35 g all-purpose flour: The base that holds everything together—you can swap in oat, spelt, buckwheat, or a gluten-free blend depending on what you have or need.
- 25 g vanilla or white chocolate protein powder: Boosts the protein and adds sweetness; I prefer whey isolate for fluffiness, but plant-based powders work if you add a pinch more baking powder.
- 5 g sweetener of choice (optional): A teaspoon of sugar, maple sugar, or erythritol rounds out the flavor, but many protein powders are sweet enough on their own.
- 1/2 tsp baking powder: The secret to that airy, risen texture—measure carefully because too much can leave a metallic aftertaste.
Instructions
- Preheat and Prep:
- Set your oven to 180°C (356°F) and grab a ramekin or oven-safe bowl that holds at least 650 ml. I learned the hard way that anything smaller will overflow and make a mess on your oven floor.
- Mix the Batter:
- Crack the egg directly into your bowl, then add yogurt, milk, flour, protein powder, sweetener, and baking powder. Whisk or stir vigorously until the batter is completely smooth with no lumps—this takes about thirty seconds of good effort.
- Fold in Toppings:
- If you're adding berries, chocolate chips, shredded carrot, or nuts, gently fold them in now. Don't overmix or the batter will deflate.
- Bake:
- Slide the bowl into the oven and bake for 20 to 22 minutes, until the top is lightly golden and the edges pull away slightly. The center should look just set but still a little jiggly—it will firm up as it cools.
- Cool and Top:
- Let the bowl rest for 5 to 10 minutes before diving in. Then add your favorite toppings—peanut butter, maple syrup, extra yogurt, or fresh fruit—and enjoy warm.
Pin It I started making these on Sunday nights and stacking them in the fridge, each one covered with a silicone lid. By Thursday morning, when I'm too tired to think, I just pop one in the microwave for ninety seconds and top it with whatever's around—almond butter, a drizzle of honey, maybe some leftover berries. It's the kind of meal prep that doesn't feel like punishment, and I actually look forward to it instead of dreading another sad granola bar.
Flour and Protein Powder Swaps
I've tested this with oat flour, spelt, buckwheat, and a gluten-free blend, and they all work as long as you keep the total weight around 35 grams. Oat flour makes it heartier and a little denser, spelt adds a nutty sweetness, and buckwheat gives it an earthy, almost savory edge that's great with cinnamon. For protein powder, whey isolate gives the fluffiest rise, but pea or brown rice protein work if you add an extra pinch of baking powder to compensate for the heavier texture.
Topping Combinations That Work
My go-to is a spoonful of peanut butter, a handful of fresh blueberries, and a drizzle of maple syrup, but I've also done almond butter with sliced banana and cacao nibs, or Greek yogurt with honey and toasted walnuts. One friend swears by adding shredded carrot and a pinch of cardamom to the batter, then topping it with cream cheese frosting for a breakfast that tastes like carrot cake. The bowl is neutral enough to go sweet or even savory—I've seen people top it with avocado and everything bagel seasoning.
Make-Ahead and Storage Tips
These bowls keep beautifully in the fridge for up to five days, and I've frozen them for a month without any texture loss. Let them cool completely before covering tightly with a lid or plastic wrap, and stack them if you're short on space. To reheat, microwave for 60 to 90 seconds, or warm in a 150°C oven for 10 minutes if you want the edges to crisp up again.
- Label each bowl with the date so you know which one to eat first.
- If freezing, wrap individually in foil before stacking to prevent freezer burn.
- Add fresh toppings after reheating for the best texture and flavor contrast.
Pin It This recipe has saved me more mornings than I can count, and it's one of those rare dishes that feels like a treat even though it's doing good things for your body. Make one, make five, top it however you like—it'll be there when you need it.
Recipe FAQs
- → Do I need a banana for this bowl?
No banana required—the combination of egg, yogurt, and protein powder creates the fluffy texture without any banana.
- → Can I make this gluten-free?
Yes, simply use certified gluten-free flour blend and ensure your protein powder is gluten-free.
- → How long does it stay fresh?
Store covered in the refrigerator for up to 5 days or freeze for up to 1 month. Reheat in the microwave for 60-90 seconds.
- → What size bowl works best?
Use an oven-safe dish with at least 650 ml capacity—ramekins or small bowls work perfectly.
- → Can I use different protein powder flavors?
Yes—vanilla, chocolate, or unflavored powder all work. Adjust sweetener accordingly based on your powder's taste.
- → Why is the center soft when hot?
The center appears slightly soft right from the oven but firms up as it cools, ensuring a moist, tender texture.