Ā
A baked pancake bowl loaded with fresh raspberries and melty chocolate chips... all the flavour of pancakes with zero flipping required. High in protein and ready in under 25 minutes!
ā±ļø Prep: 5 min š„ Cook: 20 min š½ļø Serves: 1 ā° Total: 25 min
Nutrition (per serving)
|
450
Calories
|
37.5g
Protein
|
43g
Carbs
|
12.5g
Fat
|
Ingredients
- 1/2 cup Protein Pancake Mix (any flavour works great ā Buttermilk, Chocolate or Salted Caramel are our favourites here)
- 1/2 cup lite milk
- 1 tbsp protein yoghurt
- 1 tsp baking powder
- 1/4 cup fresh raspberries (frozen works too, just don't thaw first)
- 1 tbsp chocolate chips
- 1 small square Lindt chocolate (roughly chopped)
- sugar-free maple-flavoured syrup (to serve)
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: Gently fold in the fresh raspberries and chocolate chips, being careful not to crush the raspberries.
Step 4: Pour the batter into your prepared bowl and press the chopped Lindt chocolate square into the top.
Step 5: Bake for 15ā20 minutes, or until the top is golden and a skewer inserted into the centre comes out clean.
Step 6: Drizzle generously with sugar-free maple syrup and serve straight from the bowl while it's warm.
š” Tips
Pro tip: swap fresh raspberries for blueberries or sliced strawberries depending on what's in season ā any berry works beautifully here. For an extra gooey centre, pull it out at 15 minutes.
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