Brownie Baked Oats
2026-06-23
A healthier twist on a classic indulgence! These Brownie Baked Oats transform an...
Baked Protein Pancake Bowls
Prep 15
Cooking 15
Serves 4
Decadent dessert or wholesome breakfast? Why choose? Enjoy the best of both worlds with these fluffy Baked Pancake Bowls. Made with nutritious ingredients and our fragrant Ground Cinnamon, they’re sure to get your day off to a sweet and satisfying start.
Credit:
Recipe concept, photography and video by Bianca Davies
@beeblegum on Instagram
http://thesecretlifeofbee.co.za/
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What you will need
- 160g Self-raising flour
- 2 tsp Natural Herb & Spices Cinnamon Ground Cinnamon
- 1 tsp Natural Herbs & Spices Salt Coarse Sea Salt
- 250g fat free cottage cheese, smooth
- 4 XL free-range eggs
- 4 tsp vanilla extract
- 4 Tbsp maple syrup / honey or sweetener of choice
- Handful blueberries / seasonal fruit of choice
- Plain yoghurt
- Fresh berries / seasonal fruit of choice
- Maple syrup or honey
- Olive oil spray, for greasing
Method
Preheat oven to 180˚C with the fan on.
Grease 4 x oven safe bowls / ramekins around 500ml capacity with a little olive oil spray.
Set the 4 bowls aside on a baking tray.
In a large mixing bowl add the self-raising flour, Natural Herbs & Spices Cinnamon and Salt.
Whisk to combine.
Add the rest of the wet ingredients and then whisk thoroughly until smooth.
Divide the mixture evenly between the 4 prepared bowls.
Scatter each bowl with a few blueberries.
Transfer to the oven and bake for 15 minutes until the pancakes have puffed up nicely and are golden brown.
If storing for meal prep:
Allow to cool and then seal with a lid and keep in the fridge.
If serving right away:
Spoon a dollop of yoghurt onto each pancake and top with fresh berries.
Finish with a little extra maple syrup or honey.
Serve and enjoy!
