Protein Oven Baked Pancakes
Save Recipe
This protein pancake tray bake combines banana, milk and flour into a thick, fluffy bake. It’s an easy breakfast option for busy weeks and works well for freezer prep because it reheats without drying out. You can also customise your toppings depending on what you feel like making them super versatile!
Equipment
- Casserole, approx. 20cm x 20cm / 8in x 8in (note - varying sizes may need adjustment on cooking times)
Ingredients
- 1 ¾ cup milk, see note 1
- 1 small ripe banana
- 240 g (2 cups) flour
- 60 g (½ cup) vegan protein powder, optional, can replace with equal amounts flavour, see note 2
- 2 teaspoon baking powder
- 2 tablespoon honey, subs note 3
- Optional toppings, see note 4
Instructions
Preparing
- Preheat oven to 160°C and lightly grease a casserole dish to prevent sticking.
- In a large bowl, mash 1 small ripe banana until smooth with minimal lumps (this helps distribute sweetness evenly).
- Add 1 ¾ cup milk and 2 tablespoon honey, mixing until fully combined.
- Stir in 240 g (2 cups) flour, 60 g (½ cup) vegan protein powder and 2 teaspoon baking powder until a thick batter forms. Avoid over mixing to keep the bake fluffy.
- Pour the batter into the prepared casserole dish and spread evenly into the corners.
- Add Optional toppings if using, pressing them lightly into the surface so they don’t burn during baking.
Cooking
- Place the dish on a lower rack in the oven to prevent the top from browning too quickly.
- Bake at 160°C for 30–45 minutes, depending on the size and depth of your casserole dish. The pancake bake is ready when the top is golden, the centre is set, and a skewer inserted comes out clean.
- Allow to cool slightly in the dish before slicing. This helps it firm up and hold its shape for clean portions.
Notes
Note 1 - Milk
You can use dairy or soy milk interchangeably here, but avoid almond milk unless you adjust with extra flour as it can thin the batter; nutritional info is based on cow's milk.
Note 2 - Vegan protein powder
This is optional but adds a protein boost; plant-based powders tend to bake better and stay softer compared to whey or casein.
Note 3 - Honey
Honey adds natural sweetness and helps with browning, but you can swap for maple syrup or white sugar (add a splash more milk if using sugar).
Note 4 - Toppings
These are completely optional, I divided mine up into 4 sections and added banana, blueberries, raspberries and choc chips.
Other options include: nut butters, apple slices, sliced banana, nuts, cinnamon sugar etc.
Serve with
Serve on its own for an easy snack, or add in some yogurt and fresh fruit for a more filling breakfast option
Storage
Store slices in an airtight container in the fridge for up to 4 days, keep extras like yogurt and added fruit separate.
Reheating
Microwave for 30–60 seconds or reheat in the oven/airfryer for 5-10 minutes until warmed through; it stays soft but firms up slightly.
Freezing
Freeze in individual portions for up to 3-6 months and reheat from frozen in the microwave or thaw overnight before reheating.
Nutrition
Calories: 381kcalCarbohydrates: 65gProtein: 22gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 12mgSodium: 404mgPotassium: 341mgFiber: 3gSugar: 15gVitamin A: 187IUVitamin C: 3mgCalcium: 282mgIron: 5mg
Tried this recipe?Please consider Leaving a Review!
