Name: recipe baked protein pancake bowls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 80g oat flour (provides a nutty flavor and fiber); 60g almond flour (adds sweetness and texture); 30g vanilla whey protein isolate (for protein boost); 1 tsp baking powder (for fluffiness); ½ tsp salt (enhances flavors); 2 large eggs (binds ingredients); 240ml milk (whole or almond); 30ml olive oil (adds moisture); 1 Tbsp honey (optional, for sweetness); 150g labneh or thick Greek yogurt (creamy and tangy); 1 Tbsp olive oil (for labneh); 1 tsp fresh dill, chopped (herbaceous flavor); 1 tsp fresh chives, chopped (mild onion flavor); ½ lemon zest (brightens flavor); Pinch of salt (for labneh); 2 Tbsp toasted pumpkin seeds (adds crunch); Fresh dill sprig (for garnish)

Description

These Herb-Infused Labneh Baked Protein Pancake Bowls offer a flavorful and protein-packed breakfast. Creamy labneh is swirled into fluffy pancakes and baked to golden perfection.

Ingredients

Scale

80g oat flour (provides a nutty flavor and fiber)
60g almond flour (adds sweetness and texture)
30g vanilla whey protein isolate (for protein boost)
1 tsp baking powder (for fluffiness)
½ tsp salt (enhances flavors)
2 large eggs (binds ingredients)
240ml milk (whole or almond)
30ml olive oil (adds moisture)
1 Tbsp honey (optional, for sweetness)
150g labneh or thick Greek yogurt (creamy and tangy)
1 Tbsp olive oil (for labneh)
1 tsp fresh dill, chopped (herbaceous flavor)
1 tsp fresh chives, chopped (mild onion flavor)
½ lemon zest (brightens flavor)
Pinch of salt (for labneh)
2 Tbsp toasted pumpkin seeds (adds crunch)
Fresh dill sprig (for garnish)

Instructions

Preheat and Prep: Preheat oven to 180°C (350°F) and grease ramekins.
Combine Dry Ingredients: Whisk oat flour, almond flour, protein, baking powder, and salt.
Mix Wet Ingredients: Beat eggs, then stir in milk, olive oil, and honey.
Combine Wet & Dry: Gently combine wet and dry ingredients; do not overmix.
Layer Batter: Spoon half the batter into ramekins.
Prepare Labneh: Combine labneh, olive oil, dill, chives, lemon zest, and salt.
Create Swirl: Drop labneh onto batter and swirl gently.
Top with Batter: Cover labneh with remaining batter.
Bake: Bake for 20-25 minutes, until golden brown.
Rest & Garnish: Let rest for 5 minutes, sprinkle with pumpkin seeds, and garnish with dill.

Notes

For optimal texture, bake the pancakes fresh. Straining Greek yogurt before use improves the result if substituting for labneh.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl
Calories: 350 kcal
Sugar: 10 g
Sodium: 200 mg
Fat: 20 g
Saturated Fat: 4 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 5 g
Protein: 20 g
Cholesterol: 100 mg

Keywords: pancakes,labneh,protein,breakfast,baked,herbs,healthy,brunch,gluten-free