Name: Peanut Butter Cup Protein Pancake Bowl
Prep time: 10 min
Cook time: 32 min
Total time: 42 min
Cuisine: American
Ingredients: 1 large egg; 1/2 cup greek yogurt, plain or vanilla; 1/4 cup vanilla or chocolate protein powder; 2 tablespoons oat flour; 1/2 teaspoon baking powder; 1 tablespoon creamy peanut butter; 1 tablespoon milk of choice; 1/2 teaspoon vanilla extract; pinch of salt; 1 to 2 tablespoons chocolate chips

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There’s nothing quite like the warmth of a good pancake bowl to kick-start your morning. Today, I’m excited to share a delightful recipe — the Peanut Butter Cup Protein Pancake Bowl! This dish is a perfect harmony of flavors and textures. You get a fluffy pancake base elevated by the rich taste of creamy peanut butter, complemented by the sweetness of chocolate chips. Served warm and drizzled with more peanut butter, it’s an indulgent treat that also packs a nutritional punch.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Peanut Butter Cup Protein Pancake Bowl
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Peanut Butter Cup Protein Pancake Bowl

I first discovered this recipe when I was searching for a quick and healthy breakfast option that could keep me fueled throughout the day. With its protein-rich ingredients like Greek yogurt and protein powder, this pancake bowl not only satisfies my cravings but also makes me feel great afterward. You won’t believe how easy it is to whip up this Peanut Butter Cup Protein Pancake Bowl, making it a go-to choice for busy mornings or lazy weekends alike. Trust me, once you try it, you’ll be coming back for seconds!

Why You’ll Love This Recipe

Simple & Quick: Just 10 minutes of prep time and about 22 minutes of baking make this recipe a breeze.
Irresistible Flavor: It’s packed with deep chocolatey and nutty flavors that taste just like a peanut butter cup.
Eye-Catching Appeal: The bowl is fun and comforting, making it a delightful addition to your breakfast table.
Flexible Serving: Perfect for breakfast or brunch, but also great as a post-workout snack or even dessert!
Diet-Friendly Options: Made with Greek yogurt and protein powder, it fits well into many diet plans, and you can easily swap ingredients for different dietary needs.

Ingredients You’ll Need

1 large egg: Acts as a binding agent, giving structure and moisture to your pancake bowl.
1/2 cup Greek yogurt, plain or vanilla: Adds creaminess and protein while keeping the pancake moist. You can use dairy-free yogurt for a vegan option.
1/4 cup vanilla or chocolate protein powder: Boosts the protein content, making this breakfast a power-packed meal. Choose a flavor that complements the other ingredients!
2 tablespoons oat flour: Contributes to a light and fluffy texture. You can substitute with regular flour, almond flour or even whole wheat flour.
1/2 teaspoon baking powder: Helps the pancake bowl rise for that fluffy texture we all love.
1 tablespoon creamy peanut butter: Offers rich flavor and healthy fats. Try using almond or cashew butter if you’re feeling adventurous.
1 tablespoon milk of choice: Adjusts the batter consistency. Almond, cow’s, or oat milk work beautifully.
1/2 teaspoon vanilla extract: Enhances the overall flavor profile. Pure vanilla extract is always the best choice.
Pinch of salt: Balances the sweetness and enhances the taste of the other ingredients.
1 to 2 tablespoons chocolate chips: Adds a little indulgence and extra sweetness that perfectly complements the peanut butter.

How to Make Peanut Butter Cup Protein Pancake Bowl

Preheat the Oven: Start by preheating your oven to 350 degrees Fahrenheit. Greasing a small oven-safe bowl or ramekin with cooking spray or butter will help the pancake bowl release easily once it’s baked.

Whisk Together Ingredients: In a mixing bowl, whisk together 1 large egg, 1/2 cup of Greek yogurt, 1/4 cup of vanilla or chocolate protein powder, 2 tablespoons of oat flour, 1/2 teaspoon of baking powder, 1 tablespoon of creamy peanut butter, 1 tablespoon of milk, 1/2 teaspoon of vanilla extract, and a pinch of salt until everything is nicely combined and smooth. The goal is to create a rich batter that’s free of lumps.

Fold in Chocolate Chips: Gently fold in 1 to 2 tablespoons of chocolate chips into the batter using a spatula. The chocolate should be evenly distributed but still visible to create delightful pockets of melted chocolate throughout the pancake bowl.

Pour into Prepared Bowl: Pour the batter into your prepared oven-safe bowl. Use the back of a spoon to smooth out the top so it bakes evenly. You want to create a nice, flat surface for a beautiful rise during baking.

Bake to Perfection: Place the bowl in the preheated oven and bake for 18 to 22 minutes. Keep an eye on it; the pancake is done when the center is just set, and a toothpick inserted into the middle comes out mostly clean. The edges should look lightly golden and firm to the touch.

Cool & Serve: Once baked, remove the pancake bowl from the oven and let it cool for about 2 to 3 minutes. This will help it firm up a bit and make it easier to eat.

Drizzle and Enjoy: To serve, drizzle some melted peanut butter over the top and sprinkle additional chocolate chips if desired. For an extra touch, add slices of banana or a sprinkle of chopped peanuts. Grab a spoon and dig in — you’re in for a treat!

Storing & Reheating

If you have leftovers (which is rare, trust me!), you can store the pancake bowl in an airtight container at room temperature for up to 1 day. If you prefer to refrigerate, it can last for up to 4 days. For longer storage, consider freezing it. Wrap the pancake bowl tightly in plastic wrap or foil, then store it in an airtight container or freezer bag for up to 3 months. To reheat, simply place it in the microwave for about 30 seconds, or bake it in a 350°F oven for 10 minutes, until warmed through. The texture might change slightly upon reheating, but a touch of fresh peanut butter can bring it back to life!

Chef’s Helpful Tips

Be careful not to overmix your batter, as this can lead to a denser pancake; a few lumps are okay!
Use room temperature eggs for a smoother batter.
If your pancake bowl sticks, run a knife around the edges after allowing it to cool for a few minutes.
Feel free to swap out the protein powder for your favorite flavor — a chocolate-flavored powder will intensify the chocolate taste, while vanilla will provide a subtler base.
If you prefer it extra sweet, toss in an extra tablespoon of chocolate chips or a sprinkle of powdered sugar.

There’s something wonderful about the Peanut Butter Cup Protein Pancake Bowl that just makes mornings brighter. It combines the best of both worlds: a delicious breakfast and a healthy meal that doesn’t compromise on taste. Don’t hesitate to play around with the ingredients and make it your own. Whether you add more toppings or tweak the flavors, the possibilities are endless. I can’t wait for you to enjoy this delightful dish!

Recipe FAQs

Can I make this recipe vegan-friendly?

Absolutely! You can substitute the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water), and use dairy-free yogurt and plant-based milk to make it completely vegan.

How can I adjust the sweetness?

If you prefer a sweeter pancake, simply add a tablespoon of honey, maple syrup, or more chocolate chips into the batter. Adjust according to your personal taste!

Can I double this recipe?

Yes! For bigger servings, double all the ingredients and bake in a larger oven-safe dish. Just keep an eye on the baking time, as a larger portion may require a few additional minutes.

What should I do if my pancake bowl sinks in the middle?

This can happen if it’s underbaked. Make sure to let it bake until the edges have firmed up and a toothpick comes out mostly clean. If you find it has sunk, don’t worry; it’ll still be tasty!

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Peanut Butter Cup Protein Pancake Bowl

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Author: Peter
Prep Time: 10 minutes
Cook Time: 32 minutes
Total Time: 42 minutes
Yield: 1 serving 1x
Category: Breakfast
Method: Baking
Cuisine: American

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Description

This Peanut Butter Cup Protein Pancake Bowl combines the rich flavors of peanut butter and chocolate, making breakfast or a snack a real treat. Easy to prepare with nutritious ingredients, it’s perfect for a satisfying start to your day.

Ingredients

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1 large egg
1/2 cup greek yogurt, plain or vanilla
1/4 cup vanilla or chocolate protein powder
2 tablespoons oat flour
1/2 teaspoon baking powder
1 tablespoon creamy peanut butter
1 tablespoon milk of choice
1/2 teaspoon vanilla extract
pinch of salt
1 to 2 tablespoons chocolate chips

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Instructions

Preheat your oven to 350 degrees Fahrenheit and lightly grease a small oven-safe bowl or ramekin with cooking spray or butter.
In a mixing bowl, whisk together the egg, Greek yogurt, protein powder, oat flour, baking powder, peanut butter, milk, vanilla extract, and salt until smooth.
Gently fold in 1 to 2 tablespoons of chocolate chips into the batter using a spatula.
Pour the prepared batter into the greased oven-safe bowl and smooth the top surface with the back of a spoon.
Bake for 18 to 22 minutes until the center is just set and a toothpick inserted into the middle comes out mostly clean.
Remove from the oven and allow to cool for 2 to 3 minutes before serving.
Drizzle melted peanut butter over the pancake bowl and sprinkle additional chocolate chips on top. You may add sliced banana or chopped peanuts if desired.
Enjoy your warm pancake bowl with a spoon.