microwave pancake bowl (high protien, no powder)
Serves 2
3 mins prep
3 mins cook
6 mins total
One base batter, two flavor variations, ready in under 5 minutes — these microwave pancake bowls pack 15+ grams of protein per bowl from silken tofu and eggs, no protein powder needed. Make raspberry lemon and banana chocolate chip at the same time, or use the base as a jumping-off point for endless flavor combos. 🥞
Base batter (makes 2 bowls)
For the raspberry lemon bowl
For the banana chocolate chip bowl
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Add the 16 oz silken tofu, 2 eggs, ¼ cup soy milk, ½ tsp vanilla extract, 2 tbsp sweetener of choice, and 2¼ tsp baking powder to a blender and blend until completely smooth with no lumps.
Then add the 1½ cups all-purpose flour and Pinch of salt. Blend until just combined and smooth. Don't over-blend.
Divide the batter evenly between two large microwave-safe bowls. Make sure each bowl is big enough for the batter to double in height — it will puff up significantly.
To the first bowl, add the ¼ tsp baking soda, Zest from 1 lemon, 2 tsp chia seeds, and ⅓ cup fresh raspberries. Stir gently to combine.
To the second bowl, press the banana slices from 1 ripe banana on top of the batter and scatter the 2 tbsp chocolate chips over.
Cover each bowl loosely with a paper towel or microwave-safe plate. Microwave each bowl individually on high for 2:30–3:30 minutes. Start checking at 2:30. The bowl is done when the center is just set and doesn't look wet or shiny. Every microwave is different — your time will vary.
Let rest for 1–2 minutes before adding toppings. Serve immediately or store covered in the fridge for up to 3 days.
