Peanut Butter Cup Protein Pancake Bowl (Print View)

Decadent baked pancake bowl with chocolate chips and creamy peanut butter drizzle. High-protein dessert-inspired breakfast.

# Components:

→ 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 for thinning peanut butter
12 - Sliced banana, optional
13 - Chopped roasted peanuts, optional

# Directions:

01 - Preheat oven to 350°F. Lightly grease two small oven-safe bowls or ramekins with cooking spray or butter.
02 - In a mixing bowl, whisk together egg, milk, protein powder, oat flour, baking powder, cocoa powder, maple syrup, and salt until smooth and fully combined.
03 - Divide pancake batter evenly between the two prepared oven-safe bowls.
04 - Sprinkle 1 tablespoon of mini chocolate chips over the batter in 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 achieve a pourable consistency.
07 - Remove bowls from oven and cool slightly. Drizzle with peanut butter mixture and add optional toppings as desired. Serve warm.

# Expert Advice:

01 -
  • It tastes sinfully like dessert but keeps you full with 22 grams of protein per bowl.
  • Takes only 10 minutes to throw together, then the oven does the work while you catch up on your phone.
  • Feels indulgent enough for weekend brunch but nutritious enough to eat guilt-free on a Tuesday morning.
02 -
  • Don't use sweetened cocoa powder unless you want this to taste like chocolate cake batter—the unsweetened version gives you that real chocolate depth that stands up to the peanut butter.
  • If your batter looks a little thick before baking, don't panic; it should be slightly thicker than regular pancake batter since you're baking it in a concentrated bowl rather than spreading it thin on a griddle.
03 -
  • Make the peanut butter drizzle while the pancakes are still baking so it's ready the moment they come out and can sink into all those warm crevices.
  • If your bowls are ceramic, they'll retain heat longer, so let them cool for just a minute before eating to avoid burning your mouth on that first eager bite.
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