Helpful Tips
Storage
Store baked pancakes in airtight containers in the fridge for up to 4 days. Reheat in the microwave for 60–90 seconds until warmed through. These also freeze well for up to 3 months. Thaw overnight in the fridge and reheat.
Substitutions
- Protein powder: Use any flavour: vanilla, chocolate, or unflavoured all work
- Berries: Swap for any frozen fruit (blueberries, raspberries, diced strawberries)
- Flour: Use gluten-free plain flour or oat flour for a gluten-free option
- Milk: Any milk works – dairy, almond, oat, soy
- Yoghurt: Use Greek yogurt or skyr if you don’t have high-protein yogurt
Serving Suggestions
Serve warm with a drizzle of maple syrup, a dollop of Greek yogurt, or a spoonful of nut butter. Add fresh berries on top
Ingredients
- 1 egg
- 3/4 cup (100g) frozen mixed berries
- 1/3 cup (100g) high protein vanilla yoghurt or Greek yoghurt
- 1 scoop (30g / 2 tbsp) vanilla flavoured protein powder
- 1/4 cup (30g) plain flour
- 1/4 cup (70ml) milk of choice
- 1/2 tsp baking powder
Nutritional Information
( per serving, based on 1 )
| Nutrient | Amount |
|---|---|
| Calories | 480 kcal |
| Protein | 48 g |
| Carbohydrates | 51 g |
| Fat | 10 g |
| Fibre | 4 g |
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Preheat oven to 160°C.
- In a bowl, whisk together the egg, yoghurt, protein powder, flour, milk, and baking powder until smooth and well combined. There shouldn’t be any clumps!
- Pour the mixture into an oven-safe glass container (or small baking dish).
- Gently stir most of the frozen berries into the batter, reserving a handful to scatter on top.
- Add the remaining berries on top of the batter.
- Bake for 20-25 minutes until set and lightly golden on top.
- Serve warm straight from the oven.
Watch How to Make It
See more Breakfast Recipes
Join for Exclusive Resources
- Meal plans
- Premium recipes
- Weekly email from me