Description
A warm, golden slab of baked protein pancake perfect for meal prep, offering a protein-forward breakfast that’s easy to slice and top with your favorite toppings.
Ingredients
Scale
- 1 cup oats
- 1 cup milk (or milk substitute)
- 4 large eggs
- 1/2 cup protein powder
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- Toppings of choice (berries, nuts, syrup, etc.)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish or line it with parchment for easy removal.
- In a blender, combine the oats, milk, eggs, protein powder, baking powder, vanilla, and cinnamon. Blend until the batter is smooth and slightly thick.
- Pour the batter into the prepared baking dish and smooth the top with a spatula.
- Bake for 20–25 minutes, or until the top is set and slightly golden.
- Let the baked pancake cool in the dish for 10–15 minutes before cutting into squares or forming bowl-shaped servings.
- Serve warm with toppings of your choice.
Notes
Cool completely before storing. Refrigerate for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 4g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 186mg