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Baked Protein Pancake Bowl (Base Recipe)

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Baked Protein Pancake Bowl (Base Recipe)

Nutritional Information Is For One Serving

Calories:

303

Protein:

32.1

Carbs:

31.1

Fats:

4.8

Fibre:

1.1

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Servings:

Ingredients

1

x

Whole Egg

100

ml

Devondale Skim Milk

35

g

Yopro Vanilla Yoghurt

35

g

Healthy Baker Self Raising Flour

25

g

Muscle Nation Vanilla Protein

5

g

Natvia Sweetener

Method

  1. Preheat your fan forced oven to 180 degrees.
  2. Lightly spray your bowl with extra virgin olive oil to help prevent sticking. I preferred to mix my ingredients in a separate bowl, then pour them into this dish.
  3. In a small mixing bowl, add all of your ingredients and mix well. Add your batter to your bowl.
  4. Bake for 25 minutes. It may look uncooked in the middle slightly, leave it to sit on the bench for about 10-15 minutes and it will continue to cook as the glass is very hot. This will prevent the top burning in the oven/potential over cooking, I like to just pop a tea towel on top of it for this 10-15 minute period.
  5. Add whatever toppings you would like. If you need ideas, search ‘Protein Pancake Bowl’ to find two other versions of this that include toppings in the Recipe Hub. Enjoy!
  6. Meal Prep: You can make these ahead, store them in the fridge in an airtight container for up to 4 days. Freezer friendly also! Just pop into the fridge the night before so they defrost.
  7. Reheating: Microwave for 90 – 120 seconds, do 30 second bursts after this if you want it hotter.

Ingredients

1

x

Whole Egg

100

ml

Devondale Skim Milk

35

g

Yopro Vanilla Yoghurt

35

g

Healthy Baker Self Raising Flour

25

g

Muscle Nation Vanilla Protein

5

g

Natvia Sweetener

Method

  1. Preheat your fan forced oven to 180 degrees.
  2. Lightly spray your bowl with extra virgin olive oil to help prevent sticking. I preferred to mix my ingredients in a separate bowl, then pour them into this dish.
  3. In a small mixing bowl, add all of your ingredients and mix well. Add your batter to your bowl.
  4. Bake for 25 minutes. It may look uncooked in the middle slightly, leave it to sit on the bench for about 10-15 minutes and it will continue to cook as the glass is very hot. This will prevent the top burning in the oven/potential over cooking, I like to just pop a tea towel on top of it for this 10-15 minute period.
  5. Add whatever toppings you would like. If you need ideas, search ‘Protein Pancake Bowl’ to find two other versions of this that include toppings in the Recipe Hub. Enjoy!
  6. Meal Prep: You can make these ahead, store them in the fridge in an airtight container for up to 4 days. Freezer friendly also! Just pop into the fridge the night before so they defrost.
  7. Reheating: Microwave for 90 – 120 seconds, do 30 second bursts after this if you want it hotter.

DID YOU KNOW?

The ‘Cook Mode’ feature keeps the screen of your device on while following the recipes method.

TRACK THIS RECIPE

1. Open Myfitnesspal App & click on ‘Log Food’

2. Click on ‘Add Food’ under either breakfast, lunch or dinner.

3. DESKTOP: Click ‘Scan A Barcode’ & scan the barcode on the recipe card using your phone.

4. MOBILE: Click the blue button to copy the barcode number, open up the barcode scanner on your food dairy & paste this in the box that says ‘Manually Enter Barcode’ & click the top right tick to enter.

5. NO SCANNER: Can’t scan the barcode with your free version of the app? No worries! Just open the MyFitnessPal app, type ‘Eating with Chloe’ plus the recipe name into the search bar. For example, type ‘Eating with Chloe Mars Bar Protein Slice’ & it’ll pop right up!

CLICK TO COPY BARCODE

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