Protein Pancake Bowls
Bake big, fluffy blueberry pancakes right in meal prep containers! Make 4 at a time so you’ve got post-workout meals ready for the week. Each one has about 45 grams of carbs for energy and 30 grams of protein to support muscles.
Ingredients
8 Eggland’s Best Eggs
2 cups 2% plain Greek yogurt
2 cups rolled oats
2 tablespoons maple syrup
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon olive oil
2 cups blueberries
Preparation
- Pre-heat oven to 350 degrees F.
- In a blender, add Eggland’s Best Eggs, yogurt, oats, maple syrup, baking powder, and cinnamon, and blend until smooth.
- Rub olive oil into four oven-safe glass containers (3-cup capacity each).
- Pour batter evenly into each container and sprinkle the blueberries evenly on top.
- Bake for about 25 minutes, until golden.
Additional Notes:
- Store covered containers in the fridge up to 5 days or freeze for up to 3 months.
- Can be made gluten-free by using gluten-free oats.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 440 |
| Fat | 14g |
| Saturated Fat | 4g |
| Cholesterol | 365mg |
| Sodium | 320mg |
| Carbohydrates | 48g |
| Dietary Fiber | 6g |
| Protein | 29g |
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