Ingredients
Baked Pancake
- 1 large egg
- 60 g plain Greek yogurt non-fat
- 120 ml unsweetened almond milk
- 31 g vanilla whey/casein protein powder
- 40 g buttermilk pancake mix
- 60 g strawberries sliced
Method
- Preheat oven to 350°F (175°C). Spray a 6-inch baking dish with non-stick spray.
- Whisk together egg, Greek yogurt, and almond milk until smooth.
- Stir in the protein powder and pancake mix until just combined; do not overmix.
- Fold in most of the sliced strawberries.
- Pour batter into the dish and top with remaining strawberries.
- Bake for 18-22 minutes until the center is set.
- Let cool for 2 minutes before serving.
Nutrition
Notes
Protein choice matters: Use a whey/casein blend (like PE Science) for a moist, cake-like texture. 100% whey can bake up dry/rubbery.
Don’t overmix: Stir only until combined to keep the crumb fluffy.
Center set check: It’s done when the center looks set (not wet) and springs back lightly.
Don’t overmix: Stir only until combined to keep the crumb fluffy.
Center set check: It’s done when the center looks set (not wet) and springs back lightly.