Description
Delicious and nutritious pancake bowls that combine chocolate indulgence with a protein boost, perfect for breakfast or brunch.
Ingredients
Scale
- 1 egg
- 50 g yogurt (vanilla or unflavoured)
- 70 ml high protein light milk, soy, or almond
- 35 g all-purpose flour
- 25 g chocolate protein powder
- 5 g cocoa powder
- 5 g zero-calorie granulated sweetener (about 1 tsp)
- 1/2 tsp baking powder
- 12 g sugar-free milk chocolate (or chocolate chips)
- 1/2 tbsp sugar-free maple syrup (or normal maple syrup)
- 1 tsp cocoa powder (around 2.5g)
- 1/2 tbsp milk (to thin the batter)
Instructions
- Preheat your oven to 180°C (356°F).
- Add each ingredient into an oven-safe glass bowl and mix well.
- Chop your chocolate into small chunks and sprinkle them on top of the batter.
- Bake for 20-22 minutes until the tops are set and slightly springy to the touch.
- Remove from the oven and let cool for 5-10 minutes.
- Serve with an optional drizzle of chocolate sauce or sugar-free maple syrup.
Notes
For fluffier pancake bowls, consider separating the egg yolk and white, and whip the egg white until soft peaks form. Watch the baking time closely to avoid overbaking.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 186mg