Go Back
Two clear glass baking bowls filled with golden baked protein pancake, with caramelized edges and a drizzle of chocolate sauce, the foreground bowl topped with fresh raspberries and blueberries dusted with powdered sugar, and the background bowl garnished with raspberries and sliced almonds, bathed in warm natural sunlight on a wooden surface.

Baked Protein Pancake Bowls

Golden baked protein pancakes made in oven-safe glass bowls from blended cottage cheese, vanilla protein powder, eggs, oat flour, and milk. Baked until the edges are caramelized and the center is set, then topped with fresh berries, maple syrup, and powdered sugar. High-protein and ready in about 22 minutes.
Print Recipe Pin Recipe
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings: 2 bowls
Course: Breakfast
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large eggs
  • 0.5 cup full-fat cottage cheese Blended smooth before adding other ingredients
  • 0.25 cup vanilla protein powder
  • 0.25 cup oat flour or all-purpose flour
  • 0.25 cup whole milk or oat milk Add more by the tablespoon if batter is too thick
  • 1 tablespoon maple syrup or honey For the batter; additional for drizzling after baking
  • 0.5 teaspoon vanilla extract
  • 0.5 teaspoon baking powder Creates the puffed domed surface
  • 1 pinch salt
  • butter or cooking spray For greasing the glass bowls
  • fresh blueberries and raspberries Piled generously on the surface as shown
  • maple syrup for drizzling Added while pancake is still hot so it pools at the edges
  • powdered sugar for dusting Added immediately before serving

Equipment

  • 2 two oven-safe glass bowls (5 to 6 inch diameter) The same glass bowls visible in the image
  • 1 Baking Sheet For stability in the oven
  • 1 Blender For the cottage cheese and batter
  • 1 fine sifter For the powdered sugar finish
  • 1 Measuring cups and spoons
  • 1 small brush or spoon For greasing the bowls

Method
 

  1. Preheat the oven to 375°F, grease two oven-safe glass bowls generously with butter or cooking spray, and place them on a baking sheet for stability.
  2. Blend the cottage cheese for 30 seconds until completely smooth, then add the eggs, milk, maple syrup, and vanilla and blend for 15 more seconds until uniform.
  3. Add the oat flour, protein powder, baking powder, and salt and pulse three to four times just until incorporated and the batter is smooth without over-blending.
  4. Pour the batter evenly between the two prepared bowls filling each to two thirds full, then tilt each bowl gently so the batter spreads to touch the inside wall all the way around.
  5. Bake for 18 to 22 minutes until the edges are golden and caramelized where the batter meets the glass wall and the center springs back when pressed gently with a fingertip.
  6. Remove from the oven and rest for 2 to 3 minutes, then drizzle maple syrup generously over each warm pancake bowl so it pools at the edges and settles into the surface.
  7. Pile fresh blueberries and raspberries generously across the surface of each bowl, then dust both bowls with powdered sugar through a fine sifter so it covers the berries and the visible golden pancake edge.
  8. Serve immediately in the glass bowls placed side by side on a windowsill or white surface as shown in the image while the pancake is still warm and the powdered sugar has not yet absorbed.

Notes

Blend the cottage cheese completely smooth before adding other ingredients. Fill each bowl to exactly two thirds full so the batter has room to puff. Thin the batter with extra milk if it does not spread to the bowl edges before baking. Add maple syrup while the pancake is hot so it settles into the surface.