Save Start your morning with a meal that feels like a reward. This Peanut Butter Cup Protein Pancake Bowl is a decadent, high-protein breakfast that combines the timeless flavors of rich chocolate and creamy peanut butter. Perfectly baked and wonderfully gooey, it’s a healthy way to satisfy dessert cravings while fueling your body for the day ahead.
Save This recipe is ideal for those who love the comfort of a warm pancake but want a hands-off cooking method. Instead of flipping individual cakes at the stove, you simply whisk the batter and let it bake into a soft, cake-like consistency in the oven. It's a game-changer for busy mornings or a post-workout treat.
Ingredients
- Pancake Base
- 1 large egg
- 1/3 cup (80 ml) milk (dairy or unsweetened plant-based)
- 1/2 cup (60 g) vanilla or chocolate protein powder
- 1/3 cup (30 g) oat flour
- 1/2 tsp baking powder
- 1 tbsp unsweetened cocoa powder
- 1 tbsp maple syrup or honey
- Pinch of salt
- Toppings
- 2 tbsp mini chocolate chips
- 2 tbsp creamy peanut butter
- 1–2 tsp milk (to thin peanut butter, if needed)
- Optional: sliced banana, chopped roasted peanuts
Instructions
- Step 1: Prep
- Preheat your oven to 350°F (175°C). Lightly grease two small oven-safe bowls or ramekins.
- Step 2: Mix the Batter
- In a mixing bowl, whisk together the egg, milk, protein powder, oat flour, baking powder, cocoa powder, maple syrup, and salt until smooth and well combined.
- Step 3: Fill the Bowls
- Pour the pancake batter evenly into the prepared bowls.
- Step 4: Add Chocolate
- Sprinkle 1 tablespoon of chocolate chips over each bowl.
- Step 5: Bake
- Bake for 20–25 minutes, until the pancake is puffed and set in the center.
- Step 6: Prepare Drizzle
- While baking, combine peanut butter with 1–2 teaspoons of milk to create a pourable drizzle.
- Step 7: Finish and Top
- Remove bowls from the oven. Let cool slightly, then drizzle with peanut butter. Add optional toppings as desired.
- Step 8: Serve
- Serve warm for maximum gooeyness.
Zusatztipps für die Zubereitung
To ensure the best texture, avoid over-mixing the batter; whisk just until the ingredients are incorporated. Check for doneness by inserting a toothpick into the center—it should come out clean. Greasing your ramekins well is essential for easy cleaning later.
Varianten und Anpassungen
For a vegan version, use a flax egg and plant-based protein powder. If you prefer a lower-carb option, you can swap the oat flour for almond flour. For added flavor depth, try incorporating a pinch of cinnamon or a dash of espresso powder into the batter.
Serviervorschläge
While delicious on its own, you can elevate this bowl by adding fresh sliced bananas or chopped roasted peanuts for extra crunch. If you're serving this as a dessert, it pairs wonderfully with a dollop of Greek yogurt or even a scoop of vanilla ice cream.
Save This Peanut Butter Cup Protein Pancake Bowl is the ultimate solution for anyone who wants to enjoy a treat without compromising their health goals. Rich in protein and bursting with flavor, it transforms a simple breakfast into an extraordinary experience.
Recipe Guide
- → Can I make this vegan?
Yes, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use plant-based protein powder. Choose dairy-free milk for a completely vegan version.
- → What protein powder works best?
Vanilla or chocolate whey or casein protein powder yields the best texture. Plant-based options like pea or rice protein work but may result in a slightly denser final product.
- → Can I make these ahead of time?
These bowls are best served fresh and warm for the gooey texture. However, you can prepare the batter the night before and store it in the refrigerator. Bake fresh in the morning for optimal results.
- → How do I get the right peanut butter consistency?
Warm the peanut butter slightly, then whisk in 1–2 teaspoons of milk until smooth and pourable. The drizzle should coat the back of a spoon while still holding its shape slightly.
- → Can I use different flours?
Almond flour makes a great lower-carb substitute, though the texture becomes more dense. For a gluten-free option, use certified gluten-free oat flour or buckwheat flour in equal amounts.
- → Why did my bowl turn out dry?
Overbaking or using too much protein powder can cause dryness. Check for doneness at 20 minutes—the center should be set but still slightly moist. Different protein powders absorb liquid differently, so adjust milk as needed.