Oreo Brownie Pancake Bowl

Ingredients

• 0.25 cup vanilla yoghurt (@yoproaunz; pancake)
• 1 egg
• 1 tbsp maple syrup
• 3 tbsp almond milk
• 3 tbsp almond protein powder, chocolate (@macr0mike; pancake)
• 2 tbsp wholemeal flour
• 1.5 tbsp cocoa powder
• 0.5 tsp baking powder
• 0.25 cup high-protein vanilla yoghurt (topping)
• 1 tbsp almond protein powder (@macr0mike; topping)
• 1 Oreo cookie (crushed for topping; plus a few extra crumbs (amount unspecified))
• 1 Oreo mini cookie (optional garnish)

Steps

1. 1

   Preheat the oven to 175°C. Set out an oven-safe bowl for the pancake.

2. 2

   In the oven-safe bowl, whisk together the egg, pancake vanilla yoghurt, maple syrup and almond milk until smooth and combined.

3. 3

   Add the wholemeal flour, pancake chocolate almond protein powder, cocoa powder and baking powder. Mix just until combined; do not overmix.

4. 4

   Bake for 18–22 minutes, beginning to check at 18 minutes. The edges should be set and the centre just cooked through; a skewer inserted in the centre should come out with a few moist crumbs.

5. 5

   Allow the baked pancake to cool completely before adding the topping.

6. 6

   Mix the topping yoghurt, almond protein powder and crushed Oreo cookie until smooth and creamy.

7. 7

   Spoon the Oreo topping over the cooled pancake, or pipe it on.

8. 8

   Finish with a few extra Oreo crumbs and, if desired, an Oreo mini cookie.

Notes

The source gives the cooling instruction but no cooling duration. The listed macros are the author's per-bowl figures; individual ingredient nutrition estimates may not sum to those macros. Extra Oreo crumbs are mentioned, but no quantity is provided.

Nutrition per serving

• breakfast
• dessert
• vegetarian
• baked
• single-serve
• high-protein
• chocolate