Elevate your breakfast game with the most delicious high protein pancake bowls! You actually bake the pancake batter directly in your bowl or meal prep container, so no need to stand over a griddle or deal with flipping them at all. It’s like sheet pan pancakes…but even easier. Plus, each one has 24 grams of protein to start your day off right! {Vegetarian}
Table of Contents
Meal Prep Pancake Bowl Recipe
As a Registered Dietitian (and busy mom), I’m all about those high protein, high fiber breakfasts. Starting your day with enough protein and fiber can affect your whole day — yes, really! This powerful duo can help regulate your blood sugar, cravings, and appetite all day long.
If you can take a minute to start your day off right, it will ripple out into the rest of your life. But, of course, life is busy, and it can be really hard to eat well every single morning. These microwaveable Kodiak pancake bowls are the easiest warm breakfast ever and will provide plenty of protein and fiber. Perfect for those busy mornings!
Elysia’s Recipe Recap
Taste: Cozy classic pancake texture with a subtle vanilla banana flavor going on
Ease: Super simple and no fancy gadgets needed. Just whisk the batter together and bake!
Nutritional Benefits: This recipe is formulated with loads of protein from the Kodiak pancake mix and egg whites, plus fiber and natural sweetness from the banana.
Recommended? Yes! Pancakes are the perfect blank slate, so you can make them different every single day of the week!
If you’re looking for more ways to use your Kodiak mix, you’ll also want to try these Kodiak Protein Muffins and this Kodiak Waffles Recipe!
Ingredient Notes
- Large overripe banana: Mashed banana will add sweetness and moisture to make the pancakes soft and tender. Use the brown spotty ones for the best flavor.
- Liquid egg whites: This is one of my favorite ingredients because you don’t need to crack a single egg, you can use it instead of water or milk in lots of recipes, and it has a very neutral flavor you won’t even notice.
- Melted coconut oil: Add a small amount of oil to help make the pancakes soft and tender.
- Vanilla extract: For added flavor.
- Kodiak Buttermilk Power Cakes Mix: This store-bought pancake mix is available everywhere, and you can even get it in bulk at Sam’s or Costco. It’s naturally high in protein and uses whole wheat flour, so you can get plenty of protein and fiber with just one ingredient. You can also use my homemade gluten-free protein pancake mix and skip the trip to the store!
- Cinnamon: This amps up the coziness and makes the pancakes smell amazing!
Step-by-Step Instructions
- Preheat to 350 degrees F. Spray two oven-safe glass bowls or meal prep containers with cooking spray.
- In a medium bowl, mash the banana.
- Next, whisk in the egg whites, coconut oil and vanilla.
- Add the Kodiak cakes mix and cinnamon; whisk until combined. Mix in any add-ins if using (i.e. blueberries, chocolate chips, etc.)
- Equally divide mixture between the two prepared bowls.
- Place in the oven and bake for 20-25 minutes or until the tops are slightly firm to the touch and an inserted toothpick comes out mostly clean.
- Allow the pancake bowls to cool for 5 minutes. Be careful because the glass may be hot to the touch.
- Add toppings and serve or store in the fridge for later!
Keep scrolling to the recipe card below for the full printable recipe!
Expert Tips
- Only use oven-safe containers! Some glass containers are only intended for food storage and may shatter in the oven. Check the bottom of your container before baking.
- Bake on a sheet pan. To make it easier to remove your storage containers from the oven, place them on a clean, dry sheet pan. When they’re done, just remove the sheet pan from the oven!
Recipe FAQs
This recipe gets part of its protein from the Kodiak mix, which has protein powder included. If you require a gluten-free option, you can make my protein pancake mix with certified gluten-free oat flour, protein powder, and a few other ingredients.
Since we need to bake, chill, and microwave the container, it’s very, very important to use the right type. I usually use Pyrex containers and always look for the labels underneath the container. There will be a symbol or words to tell you if the dish is oven safe. Do not use containers with silicone or glass sleeves, and allow the container to cool all the way to room temperature before refrigerating.
Storage Guidelines
To refrigerate: After baking, make sure the containers are completely cool to the touch then cover and place in the fridge. Store for up to 3-4 days. I like to store any toppings, like fresh strawberries or nut butter, in a separate container to add cold to the warm pancakes.
To freeze: You can also freeze the leftovers for up to 3 months, although double check that your containers can be stored in the freezer first and always COOL the glass first to avoid breaking. (Cool to room temp, then chill in the fridge before transferring to the freezer).
To reheat: Reheat by microwaving for 1-2 minutes then add your toppings and enjoy.
Optional Toppings
These meal prep protein pancakes are truly like a blank slate. They’re slightly sweet, and can be served with almost anything! These are some of my go-to options.
- Maple syrup
- Nut butter (peanut butter and banana are great together)
- Greek yogurt
- Fresh fruit or berries
- Almond butter granola
- Strawberry chia jam
- Hemp hearts
- Chocolate chips
- Chopped nuts
Recipe Variations
- Add extra protein: Feel free to add a bit more protein powder for even more protein, although I don’t think you’ll need it! The Kodiak mix works great.
- Stir in add-ins: Instead of adding your favorite toppings after baking, stir in blueberries, chocolate chips, or nuts before baking for little pops of flavor in every bite.
- Try different flavorings: Use different extracts or flavored protein powder for a different flavor profile. Almond extract or a little lemon zest would be amazing too!
More High Protein Breakfast Recipes
- Banana Protein Pancakes
- 3-Ingredient Protein Waffles
- Cottage Cheese Banana Pancakes
- Macro-Friendly Oatmeal
- Meal Prep Breakfast Bowls
Did you make this recipe? Scroll down to leave a star rating and review!
Meal Prep Protein Pancake Bowls
Ingredients
- 1 large overripe banana
- 2/3 cup liquid egg whites
- 1 tablespoon melted coconut oil (or sub in light olive oil or canola oil)
- 1 teaspoon vanilla extract
- 1 cup Kodiak Buttermilk Power Cakes Mix
- 1/2 teaspoon cinnamon
Instructions
- Preheat to 350 degrees F. Spray two oven-safe bowls or meal prep containers with cooking spray.
- In a medium bowl, mash the banana. Next, whisk in the egg whites, coconut oil, and vanilla.
- Add the kodiak cakes mix and cinnamon; whisk until combined. Mix in any add-ins if using (i.e. blueberries, chocolate chips, etc.)
- Equally divide mixture between the two prepared bowls.
- Place in the oven and bake for 20-25 minutes or until the tops are slightly firm to the touch and an inserted toothpick comes out mostly clean. Allow the pancake bowls to cool for 5 minutes. Be careful because the glass may be hot.
- Add toppings and serve or store in the fridge for later!
Notes
- Only use oven-safe containers! Some glass containers are only intended for food storage and may shatter in the oven. Check the bottom of your container before baking.
- Bake on a sheet pan. To make it easier to remove your bowls from the oven, place them on a clean, dry sheet pan. When they’re done, just remove the sheet pan from the oven!
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