Fluffy baked protein pancake bowls with three delicious topping combos... raspberries, Biscoff, or Kinder. Perfect for meal prep, just reheat and go.
⏱️ Prep: 5 min
🔥 Cook: 30 min
🍽️ Serves: 3
⏰ Total: 35 min
Ingredients
- 240 g Maple Protein Pancake Mix (80g per bowl (2 portions each))
- 240 ml water (80ml per bowl)
- — RASPBERRY BOWL —
- 60 g frozen raspberries, unsweetened
- 20 g maple syrup
- — BISCOFF BOWL —
- 20 g Biscoff spread
- 2 Lotus Biscoff biscuits
- — KINDER BOWL —
- 2 Kinder chocolate mini bars (roughly chopped)
Watch the full recipe video
Instructions
Step 1: Preheat your oven to 180°C (350°F) and lightly grease three oven-safe ramekins or small bowls.
Step 2: For each bowl, add 80g of Maple Protein Pancake Mix and 80ml of water to a shaker or small bowl. Shake or stir until you get a smooth, lump-free batter (basically just 1/2 cup mix + 1/2 cup water for however many bowls you are making)
Step 3: Pour the batter evenly into your three prepared ramekins.
Step 4: Add your toppings: scatter frozen raspberries over the first bowl, press a couple of Biscoff biscuits into the second, and lay chopped Kinder mini bars over the third.
Step 5: Place all three ramekins on a baking tray and bake for 25–30 minutes, until the centres are set and the edges are lightly golden.
Step 6: Drizzle the raspberry bowl with maple syrup and the Biscoff bowl with warmed Biscoff spread straight from the oven. Serve immediately or let them cool completely for meal prep.
💡 Tips
Pro tip: these bowls reheat beautifully — store in the fridge for up to 4 days and microwave for 60–90 seconds when you're ready to eat. Add a splash of milk before reheating to keep them extra moist.
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