Peanut Butter Cup Protein Pancake Bowl (Printable)

Gooey chocolate peanut butter bowl packed with 22g protein per serving

# What you'll need:

→ Pancake Base

01 - 1 large egg
02 - 1/3 cup milk, dairy or unsweetened plant-based
03 - 1/2 cup vanilla or chocolate protein powder
04 - 1/3 cup oat flour
05 - 1/2 teaspoon baking powder
06 - 1 tablespoon unsweetened cocoa powder
07 - 1 tablespoon maple syrup or honey
08 - Pinch of salt

→ Toppings

09 - 2 tablespoons mini chocolate chips
10 - 2 tablespoons creamy peanut butter
11 - 1 to 2 teaspoons milk, for thinning peanut butter if needed
12 - Sliced banana, optional
13 - Chopped roasted peanuts, optional

# Method:

01 - Preheat oven to 350°F. Lightly grease two small oven-safe bowls or ramekins with cooking spray or butter.
02 - In a mixing bowl, whisk together egg, milk, protein powder, oat flour, baking powder, cocoa powder, maple syrup, and salt until smooth and well combined.
03 - Pour pancake batter evenly into the prepared bowls, distributing equally between the two.
04 - Sprinkle 1 tablespoon of mini chocolate chips over each bowl into the batter.
05 - Bake for 20 to 25 minutes until the pancakes are puffed and set in the center. A toothpick inserted in the center should come out clean.
06 - While baking, combine peanut butter with 1 to 2 teaspoons of milk in a small bowl to create a pourable drizzle consistency.
07 - Remove bowls from oven and let cool for 1 to 2 minutes. Drizzle peanut butter mixture over each pancake bowl and add optional toppings of banana slices or chopped peanuts as desired.
08 - Serve warm to achieve maximum gooeyness and flavor integration.

# Expert Advice:

01 -
  • It tastes like a peanut butter cup had a baby with a warm brownie, but it's actually 22 grams of protein per bowl.
  • Twenty-five minutes from start to warm, gooey perfection means you can make this on a lazy Sunday without breaking a sweat.
  • One bowl, minimal cleanup, and it feels fancy enough to impress someone else even though you just mixed everything in one spot.
02 -
  • Don't overmix the batter once you add the dry ingredients or you'll end up with something dense and cake-like instead of tender and pancake-like.
  • The peanut butter absolutely must go on while the pancake is still warm, or it sits on top like frosting instead of soaking into all those little crevices where it belongs.
03 -
  • Use ramekins that are roughly the same size so they bake at exactly the same rate—nothing worse than one bowl perfect and the other slightly underdone.
  • If your kitchen runs cool, bake these in a preheated oven for the full fifteen minutes before you even open the door; cold ovens make dense pancakes.
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