Soft, fluffy, and packed with protein, these baked pancake bowls are the perfect make-ahead breakfast. Simply prepare the base batter, customize each bowl with your favorite flavor combinations, then bake for an easy, nourishing breakfast ready to enjoy throughout the week.
Makes: 1
Time to cook: 30 minutesIngredients:
- 1 egg
- 1 tsp vanilla extract
- 1 tsp maple syrup
- ¼ cup (60g) Greek yogurt
- ½ serve (15g) JSHealth Vitamins Vanilla Bean Protein + Probiotics*
- ¼ cup (40g) spelt flour
- ¼ tsp baking powder
- 1 tbsp milk, if needed (to loosen the batter)
For the toppings:Lemon Blueberry
- 10 blueberries
- 1 tsp lemon zest
Raspberry Dark Chocolate
- 10 raspberries
- 20g chopped dark chocolate
Cinnamon Banana
- ½ banana, sliced
- Pinch of cinnamon
- 2-3 walnuts, roughly chopped
Strawberry & Flaked Almond
- 2 strawberries, sliced
- 1 tbsp flaked almonds
Method:Preheat the oven to 180°C (160°C fan-forced)/350°F (320°F). Lightly grease 4 x 450 ml oven-safe containers or ramekins.In each ramekin or container, combine all of the base ingredients. Whisk until smooth. Stir through the milk, if needed, until you have a thick but spoonable batter.Add the toppings for each flavor of choice.Bake for 20–25 minutes, or until the pancake bowls are golden and a skewer inserted into the center comes out clean.
Allow to cool slightly before serving, or cool completely before storing.Enjoy warm with a dollop of Greek yogurt, a drizzle of honey/maple syrup or your favorite nut butter.Store in an airtight container in the refrigerator for up to 4 days. Microwave for 60–90 seconds to reheat.
*Available in select global regions.
