Ingredients
For the Pancake Bowls:
2 cups high-protein pancake mix
1 cup liquid egg whites
3/4 cup Greek yogurt (non-fat or low-fat)
1/3 cup milk (adjust as needed)
1.5 cups frozen berries (blueberries, raspberries, strawberries, or a mix)
For Serving:
Fresh berries
Maple syrup (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly spray four 2-cup glass bowls with cooking spray and place them on a baking sheet.
- Mix Batter: In a large bowl, combine pancake mix, egg whites, Greek yogurt, and milk. Whisk until smooth. Fold in frozen berries gently.
- Divide and Bake: Pour batter evenly into the prepared bowls. Bake for 30–35 minutes, or until tops are golden brown and the centers are cooked through.
- Serve or Store: Serve warm, topped with fresh berries or a drizzle of maple syrup. To store, let cool and place bowls with lids in the fridge for up to 5 days. Reheat in the microwave for 30–60 seconds before serving.
Notes
- Milk Adjustment: The batter should be thick but smooth. Add a little more milk if needed.
- Berry Options: Use any combination of berries—frozen berries are ideal for baking, fresh berries are perfect for topping.
- Make it Sweet: Add a drizzle of maple syrup, honey, or a sprinkle of cinnamon to enhance flavor.
- Meal Prep Friendly: Prep multiple batches in advance for a week’s worth of breakfasts. Store in airtight containers and reheat individually.
- Custom Variations: Add chocolate chips, chopped nuts, or diced apples for variety. You can also swap the Greek yogurt for plant-based alternatives if desired.
- Prep Time: 5 min
- Cook Time: 30 min