Craving pancakes but don’t have time to stand over the stove? These Blueberry Pancake Bowls are high protein, gluten-free, and super easy to meal prep for a heat and serve, healthy breakfast option!
Call me lazy, but sometimes I cannot be bothered to stand over the stove flipping pancakes on a busy morning. But as a pancake lover, I needed a solution. If you’re in the same but and haven’t tried pancake bowls, let this be your sign! These blueberry pancake bowls get their protein the old-fashioned way: eggs and yogurt. The result is a soft, fluffy, pancake-like bowl that’s naturally high in protein and gluten-free, then topped with more yogurt, juicy berries, and a drizzle of maple syrup. It tastes like a weekend breakfast but takes almost no effort, and it works for meal prep too! Just heat and eat throughout the week for a healthy, on the go breakfast!
Why You’ll Love These Pancake Bowls
- High protein with no powder. Eggs and yogurt carry the protein, so there’s no chalky aftertaste and no extra ingredient to buy.
- Gluten-free. A gluten-free baking mix keeps the whole recipe safe for gluten-free eaters.
- Fluffy, not rubbery. Yogurt keeps the crumb tender and moist, so the bowls stay soft instead of drying out.
- Hands-off and meal prep friendly. Mix once, bake a batch, and reheat through the week.
Recipe video
Ingredient Notes
- Dilettoso Baking mix: this is a gluten-free baking mix brand with a good amount of protein and fiber. The Bella Berry is one of the brands flavors & gives the bowls a little extra built-in flavor.
- Eggs: The structure and a big share of the protein.
- Greek yogurt: Use plain Greek yogurt for the highest protein count. Coconut yogurt also works great.
- Milk of choice: Dairy or plant-based both work.
- Blueberries: Fresh or frozen both work. If using frozen, don’t thaw them first, or the batter will turn purple and watery.
- Maple syrup: Sweetens the batter slightly and finishes the bowls on top.
Steps to make protein pancake bowls
- Add all of the ingredients to a blender, blending until smooth. Then fold in the fresh or frozen berries.
- Pour the batter into a greased, glass meal prep jar or baking dish of choice.
- Bake at 350F for 20-25 minutes, until the edges are lightly golden and the center is firm to touch.
- Remove from the oven and serve with maple syrup, a spoonful of yogurt or coconut whip, and fresh berries.
Meal Prepping & storing blueberry pancake bowls
Bake the bowls, let them cool completely, and store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 30-45 seconds, then add the yogurt, berries, and maple syrup.
More healthy breakfast recipes to try
- Pumpkin spice latte chia pudding
- Pumpkin spice chia pudding
- Chocolate overnight oats
- Snickers Chia Pudding
- Pumpkin french toast sticks (healthy, gluten-free)
- Banana Pecan Chia Pudding
- Viral TikTok egg breakfast sandwich
- Banana foster chia pudding
- Breakfast souffle/cheesecake
- Oatmeal cookie dough overnight oats
- Breakfast berry crumble
Blueberry Pancake Bowls (High Protein, Meal Prep-Friendly)
Ingredients
- 1/3 cup Dilettoso Berry Bella Baking Mix *linked in notes
- 1 egg
- 3 tbsp greek or coconut yogurt
- 1/3 cup milk, of choice
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1 tbsp sweetener of choice (maple syrup, honey, monk fruit, etc)
- 1/3 cup fresh or frozen blueberries
Instructions
- Add all of the ingredients besides the berries to a blender, blending until completely smooth. Fold in the berries.
- Grease a glass meal prep container or baking dish of choice. Pour the batter into the pan.
- Bake at 350F for 20-25 minutes, until the top is pretty firm to touch and lightly golden around the edges.
- Remove from the oven, top with maple syrup, coconut whip, and/or a dollop of yogurt. Enjoy!
