Vegan Baked Protein Pancake Bowls
- veganvvitch
- 3 days ago
- 2 min read
Simple, egg-free, high-protein deliciousness – without the banana mush or flax fuss!
I’ve been seeing baked pancake bowls pop up all over my feed lately – golden tops, fluffy middles, spoon-digging satisfaction. But the moment I got excited and clicked through? Boom. Eggs. Or even worse, the vegan versions were packed with steps like making a flax “egg” or mashing a banana into goo. Honestly? That’s just not my vibe.
So, I made my own.
This Vegan Baked Protein Pancake Bowl is everything I wanted – super high protein, minimal fuss, and completely banana-free. No mushy texture, no weird egg substitutes. Just mix, bake, eat, love. Perfect for breakfast, post-workout, and let's be honest, who doesn't want cake for breakfast?
Ingredients - Makes 4
400g Greek-style vegan yogurt (thick and tangy – trust me, this makes it)
250ml high-protein soya milk
250g self-raising flour
70g vegan protein powder (I use Vegan Extreme - Vanilla Crème from Protein Works)
1 tsp baking powder
6-10 drops zero-calorie vanilla flavor drops (I love the ones from MyProtein)
Optional but recommended:
A handful of berries (fresh or frozen) or chopped dark chocolate
A drizzle of nut butter or agave after baking
Method
Preheat your oven to 180°C (fan) / 200°C (conventional).
In a large bowl, mix the yogurt and soya milk until smooth.
Add in the self-raising flour, protein powder, baking powder, and vanilla drops.
Stir until you get a thick, smooth batter – it should look like cake mix.(If it's too thick, add a splash more milk. If too runny, a spoonful more flour.)
Pour into an oven-safe bowl/ glass tupperware
Add any toppings now if using (fruit, chocolate etc)
Bake for 25–30 minutes or until the top is golden and the middle is set but soft.
Let cool for 5 minutes (if you can wait!), then dig in with a spoon.
Why You’ll Love It:
Protein-packed without the powders dominating the flavor
No flax eggs or banana slush – just real, simple ingredients
Perfectly sweet with a customisable vanilla kick
Meal-prep friendly – store leftovers in the fridge and reheat gently in the microwave for about 1-2 minutes
🖤 VVitch Tips
For a chocolate version, use chocolate protein and stir in a spoon of cocoa powder.
For a lemon and blueberry version, I use blueberry cheezecake protein powder, lemon flavour drops and top with blueberries.
Want a crusty top? Sprinkle with coconut sugar before baking.
Try with different protein flavors – vanilla, biscoff, salted caramel, even unflavoured if you like it more neutral.
Don't stress if they sink after they cool - that is perfectly normal.
This has become a staple in my weekly rotation. It's one of those rare recipes where you feel like you're eating dessert, but you're actually fueling up with everything your body needs. No egg, no drama, just good vibes and good eats.
Let me know if you try it, and tag me @VeganVVitch on instagram– I love seeing your creations!
Blessed be,
