Power Pancake Bowl

Power Pancake Bowl (50g Protein!) – High-Protein, Low-Carb, Fiber-Rich Breakfast

Looking for a protein-packed breakfast that actually satisfies? This Power Pancake Bowl delivers 50g of protein in one single-serving, low-carb bake! It’s gluten-free, high in fiber, and easy to prep in the oven or microwave—perfect for busy mornings or post-workout fuel.

Enjoy!

xoxo

SiLLibake

Power Pancake Bowl

Perfect for low-carb, high-protein, fitness-focused lifestyles—or anyone who wants a pancake you can eat with a spoon!

Why you will love this Power Pancake Bowl:

• High-protein (50g!) for muscle-building and satiety

• Low in carbs with only 18g total—great for balanced blood sugar

• 10g fiber from flaxseed, chia, and raspberries

• Gluten-free, low-sugar, and totally meal-prep friendly

• One bowl, one blend, one bake—minimal mess, maximum gains!

  Pro Tips & Variations

  • Swap raspberries for blueberries or diced strawberries

  • Add a dollop of Greek yogurt or a drizzle of almond butter on top

  • For extra sweetness, stir in a teaspoon of maple syrup or monk fruit

  • Make it portable: bake in a muffin tin for grab-and-go servings

  Storage:

  ·       Fridge: Store in an airtight container for up to 5 days.

  ·       Freezer: Freeze slices for up to 2 months, wrapped well.

  ·       Reheat: Microwave 30–60 sec or bake at 350°F for 5–7 min.

  Also tasty cold!

Power Pancake Bowl

Recipe: Power Pancake Bowl

Prep Time: 5 min

Cook Time: 20-25 min or Microwave 2-3 min

Serving: 1-2

Power Pancake Bowl

Fuel your morning with this ultra-satisfying gluten-free, high-protein, high fiber pancake that’s fluffy, wholesome, and packed with over 50 grams of protein and 10g of fiber! Made with clean ingredients like almond flour, chia and flax seeds, egg, cottage cheese, and a boost of whey protein, it’s the perfect balance of fiber, healthy fats, and natural sweetness — with no added sugar.

Ingredients:

¼ cup oats (20g)

¼ cup almond flour (28g)

1 tbsp ground flaxseed (7g)

1 tbsp ground chia seeds (12g)

1 egg (50g)

1/3 cup egg whites (80g)

½ cup low-fat cottage cheese (2%) (113g)

½ scoop vanilla whey isolate protein powder (15g)

1 tsp baking powder

½ tsp cinnamon

Pinch of salt

½ tsp vanilla extract

½ cup raspberries (61g) (any berries)

Directions:

Preheat oven or toaster oven to 400F.  Grease an oven safe glass dish, I used 6.5x6.5 inches, a 7x7 or 8x8 will also work and set aside.

Add all ingredients, except for raspberries in a blender and blend until smooth, about 1-2 min.

Pour into your greased dish, add your raspberries to the top.

Bake for 20-25 minutes until it is set, no jiggle. You could also microwave for approximately 2-3 min on medium-high until it is set.

Eat warm or cold. Store any leftovers in the fridge for 4-5 days.

Nutrition (Approx): Entire Recipe

Calories: 420 kcal | Protein: 50g| Carbs: 18g | Fiber 10g | Sugar: 5g | Fat: 19g