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Healthy Protein Breakfast Pancake Bake (Meal Prep Friendly) - Easy, Fluffy, and Satisfying

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings

Ingredients
  

  • 1 1/2 cups rolled oats (or quick oats)
  • 1 scoop (25–30g) vanilla or unflavored whey or plant-based protein powder
  • 1 cup plain Greek yogurt (2% or nonfat)
  • 3 large eggs
  • 1 cup milk of choice (dairy or unsweetened almond/oat milk)
  • 2 tablespoons pure maple syrup or honey (plus more for serving, optional)
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon fine salt
  • Optional mix-ins: 1 cup blueberries, diced strawberries, or 1/3 cup dark chocolate chips
  • Optional toppings: fresh fruit, a dollop of yogurt, nut butter, or a drizzle of maple syrup
  • For the pan: nonstick spray or a little butter/coconut oil

Instructions
 

  • Prep the pan and oven: Preheat oven to 350°F (175°C). Grease a 9x9-inch or 8x10-inch baking dish.
  • Blend or mix the base: Add oats to a blender and pulse into a flour. If you prefer texture, leave some oats whole. In a large bowl, whisk eggs, yogurt, milk, maple syrup, and vanilla until smooth.
  • Add dry ingredients: Stir in oat flour, protein powder, baking powder, baking soda, cinnamon, and salt. Mix until just combined. The batter should be pourable; add a splash of milk if too thick.
  • Fold in extras: Gently fold in any mix-ins like berries or chocolate chips.
  • Pour and level: Pour batter into the prepared dish and smooth the top with a spatula.
  • Bake: Bake for 22–28 minutes, or until set in the center and lightly golden on top. A toothpick should come out mostly clean.
  • Cool and slice: Let it cool for 10 minutes. Slice into 6–9 pieces, depending on your serving size.
  • Serve: Top with fresh fruit, a spoonful of yogurt, or a light drizzle of maple syrup. For extra protein, add a smear of almond or peanut butter.