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A baked pancake bowl loaded with caramelised banana and drizzled with warm melted Biscoff. Your new favourite high-protein breakfast treat.
ā±ļø Prep: 5 min š„ Cook: 20 min š½ļø Serves: 1 ā° Total: 25 min
Nutrition (per serving)
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527
Calories
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27.4g
Protein
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70.8g
Carbs
|
14.2g
Fat
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Ingredients
- 1/2 cup Buttermilk Protein Pancake Mix (or any TPP flavour of your choice)
- 1/2 cup lite milk
- 1 tbsp protein yoghurt
- 1 tsp baking powder
- 1 banana, thinly sliced (divided in half)
- 1 tbsp Biscoff spread (plus a small dash of milk for the drizzle)
- 1-2 Biscoff biscuits (for topping)
Watch the full recipe video
Instructions
Step 1: Preheat your oven to 180Ā°C (350Ā°F) and lightly grease a small oven-safe bowl or ramekin.
Step 2: In a mixing bowl, combine the Protein Pancake Mix, lite milk, protein yoghurt, and baking powder. Stir well until you have a smooth, thick batter.
Step 3: Thinly slice the banana and fold half of the slices into the batter. Pour the mixture into your prepared bowl.
Step 4: Arrange the remaining banana slices on top of the batter, then bake for 15ā20 minutes, or until a skewer inserted into the centre comes out clean.
Step 5: While the bowl is baking, combine the Biscoff spread and a small dash of milk in a small saucepan over low heat. Stir continuously until the spread has melted into a smooth, pourable drizzle.
Step 6: Once baked, crush 1ā2 Biscoff biscuits over the top and drizzle generously with the warm Biscoff sauce. Serve immediately.
š” Tips
Pro tip: Use Cinnamon Churro Protein Pancake Mix for an extra warming flavour that pairs beautifully with the Biscoff. You can also swap the Biscoff drizzle for almond butter if you want to keep it a little lighter.
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