Tastes like dessert for breakfast... this high-protein pancake bowl is loaded with caramelised date flavour and drizzled with a dreamy peanut butter caramel sauce. Meal-prep friendly and ready in under 30 minutes.
⏱️ Prep: 3 min
🔥 Cook: 20 min
🍽️ Serves: 1
⏰ Total: 23 min
Nutrition (per serving)
|
457
Calories
|
20.3g
Protein
|
65.4g
Carbs
|
12.2g
Fat
|
Ingredients
- 1/2 cup Salted Caramel Protein Pancake Mix
- 1/2 tsp baking powder
- 2 tbsp Greek yoghurt
- 1/3 cup almond milk (or milk of choice)
- 2 medjool dates, pitted (soaked in boiling water)
- 1 tbsp peanut butter (for sauce)
- 1 tbsp maple syrup (for sauce)
- 1 tbsp milk of choice (for sauce, add more to reach desired consistency)
Instructions
Step 1: Preheat your oven to 180°C (350°F) and lightly grease a small oven-safe bowl or ramekin.
Step 2: Place the pitted dates in a small bowl and cover with boiling water. Let them soak for 5 minutes, then drain and mash into a smooth paste using a fork.
Step 3: In a mixing bowl, combine the Salted Caramel Protein Pancake Mix, vanilla protein powder, baking powder, Greek yoghurt, almond milk, and mashed date paste. Stir until a smooth, thick batter forms.
Step 4: Pour the batter into your prepared bowl or ramekin and bake for 18–22 minutes, or until golden on top and a skewer inserted in the centre comes out clean.
Step 5: While the pancake bowl bakes, make the peanut butter caramel sauce by whisking together the peanut butter, maple syrup, and milk until smooth and drizzleable. Add an extra splash of milk if it needs loosening up.
Step 6: Let the pancake bowl cool for a couple of minutes, then drizzle generously with the peanut butter caramel sauce and dig in.
💡 Tips
Pro tip: Make the batter the night before and store it in the fridge — just pour and bake in the morning for an easy meal-prep breakfast. Swap peanut butter for almond or cashew butter if you prefer a nuttier twist.
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