Blueberry Protein Pancake Bowls

Close-up of a blueberry protein pancake bowl topped with whipped cream, blueberries, and peanut butter drizzle next to a gold spoon

Blueberry protein pancake bowls baked in single-serve containers with oats, egg whites, cottage cheese, and vanilla protein powder. Each bowl has 20 grams of protein and 213 calories, and they’re made for breakfast meal prep!

Prep Time10

Cook Time30

Total Time40

Servings: bowls

Calories: 213kcal

Ingredients

1 ½ cup rolled oats 161g
1 ½ tsp baking powder
½ tsp kosher salt
1 ½ cup cashew milk or other milk; 360g
¾ cup liquid egg whites 180g
¾ cup low-fat cottage cheese 180g
¾ cup vanilla protein powder 90g; we also love snickerdoodle
1 Tbsp vanilla extract 15g
1 ½ cup blueberries 180g

Instructions

Preheat the oven to 350°F.
Add everything but the fresh blueberries to a mixing bowl and combine well. You can also blend it if you want less oat texture.
Divide the batter evenly amongst greased, 12oz Pyrex containers (as many containers as servings you’re making), OR pour it all into a large baking dish for a large batch. Top with the blueberries.
Place the small containers on a baking sheet (or put the baking dish in the oven) and bake for 25-30 minutes (35-40 for the large dish), or until set.
Enjoy these warm out of the oven, or store in the fridge and enjoy them cold throughout the week. Of course you can reheat if you prefer! Top with your favorite no-sugar syrup, yogurt, whipped cream, fresh fruit, nut butters… whatever you love!

Notes

GF/DF: Make sure to use gluten free oats. To keep it dairy-free, I’d suggest swapping in dairy-free ricotta or yogurt for the cottage cheese, and be sure to use a dairy-free protein powder.

Search MyFitnessPal, MacrosFirst, or Lose It: Lillie Eats and Tells Blueberry Pancake Bowls

Nutrition