Peanut Butter Cup Protein Pancake Bowl (Printable)

Gooey chocolate chip baked pancake bowl topped with creamy peanut butter drizzle. High-protein breakfast that tastes like dessert.

# What You'll Need:

→ Pancake Base

01 - 1 large egg
02 - 1/3 cup milk (dairy or unsweetened plant-based)
03 - 1/2 cup vanilla or chocolate protein powder
04 - 1/3 cup oat flour
05 - 1/2 teaspoon baking powder
06 - 1 tablespoon unsweetened cocoa powder
07 - 1 tablespoon maple syrup or honey
08 - Pinch of salt

→ Toppings

09 - 2 tablespoons mini chocolate chips
10 - 2 tablespoons creamy peanut butter
11 - 1 to 2 teaspoons milk (to thin peanut butter, if needed)
12 - Sliced banana (optional)
13 - Chopped roasted peanuts (optional)

# How To Make It:

01 - Preheat oven to 350°F. Lightly grease two small oven-safe bowls or ramekins.
02 - In a mixing bowl, whisk together egg, milk, protein powder, oat flour, baking powder, cocoa powder, maple syrup, and salt until smooth and well combined.
03 - Pour pancake batter evenly into the prepared bowls.
04 - Sprinkle 1 tablespoon of chocolate chips over each bowl.
05 - Bake for 20 to 25 minutes, until the pancake is puffed and set in the center.
06 - While baking, combine peanut butter with 1 to 2 teaspoons of milk to create a pourable drizzle.
07 - Remove bowls from oven and let cool slightly. Drizzle with peanut butter sauce and add optional toppings as desired. Serve warm.

# Expert Suggestions:

01 -
  • It's basically a peanut butter cup in pancake form, except you get 22 grams of protein and won't crash an hour later.
  • The baked pancake stays soft and pillowy inside with crispy edges if you let it cool for exactly two minutes, which I learned through trial and error.
  • You can make it in ten minutes on a weekday morning or dress it up with ice cream for dessert, which makes it oddly versatile for such an indulgent dish.
02 -
  • Oven temperatures vary wildly, so start checking at 20 minutes instead of assuming 25 minutes is the magic number, because some ovens run hot and you'll end up with a dry pancake if you're not paying attention.
  • The pancake deflates slightly as it cools, which is completely normal and not a failure, but it tastes better slightly warm, so don't let it sit in the refrigerator before eating unless you're planning to reheat it with a splash of milk.
03 -
  • Invest in a kitchen scale if you don't have one, because protein powders vary wildly in density and measuring by volume is how you end up with pancakes that taste like a protein bar instead of dessert.
  • The secret that changed everything for me was realizing that greasing your bowls with a little bit of coconut oil instead of cooking spray prevents sticking and adds a whisper of flavor that makes the whole thing taste slightly more decadent.
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