1 large egg

¼ cup plain Greek yogurt (or dairy-free yogurt)

⅓ cup milk (any kind – almond, oat, or Fairlife)

1–2 tablespoons flax meal (optional, for fiber and omega-3s)

⅓ cup flour (gluten-free 1:1 blend or regular)

1 scoop vanilla protein powder (about 25–26g protein per scoop)

1 tablespoon maple syrup (or stevia/monk fruit for low sugar)

¾ teaspoon baking powder

Optional Toppings Before Baking:

Raspberries, strawberries, blueberries, banana slices, or chocolate chips

Optional Toppings After Baking:

Nut butter, Greek yogurt, maple syrup, chia jam, or a pat of salted butter

Cook Mode Prevent your screen from going dark

Preheat the oven to 350°F (175°C). Lightly grease a 12–14 oz oven-safe dish or ramekin with nonstick spray.
Mix the batter. In a medium bowl, whisk together egg, Greek yogurt, milk, flour, protein powder, flax meal, maple syrup (or stevia), and baking powder until smooth.
Add toppings. Pour the mixture into the prepared dish, filling it about ¾ full. Add your favorite toppings on top.
Bake. Place in the oven and bake for 22–25 minutes, or until the center is set and the edges are lightly golden.
Cool & serve. Let it cool for 5–10 minutes before adding your favorite toppings and digging in!

Protein powder: Choose one with minimal additives and no artificial aftertaste. Whey or high-quality plant protein both work.
Meal prep: You can bake 4–5 bowls at once, cover, and refrigerate for up to 5 days.
To reheat: Microwave for 30–45 seconds or warm in a toaster oven.
To freeze: Let cool completely, then freeze up to 1 month. Thaw in the fridge overnight.
Texture tip: Don’t overmix! Gently combine until just smooth for a light and fluffy texture.
Flavor ideas: Try adding cocoa powder for a chocolate version or pumpkin spice for a fall twist.