👩🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Lightly grease two oven-safe bowls or ramekins (about 1.5-2 cup capacity each).
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2
In a medium mixing bowl, whisk together the flour, protein powder, sugar, baking powder, baking soda, and salt until well combined.
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3
In a separate small bowl, whisk the egg, milk, melted butter (or oil), and vanilla extract until smooth.
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4
Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined. A few lumps are okay; avoid overmixing.
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5
Divide the batter evenly between the two prepared bowls. Place the bowls on a baking sheet for easier handling.
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6
Bake for 18-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. They will puff up significantly.
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7
Remove from the oven and let cool for a minute or two. Top with your favorite additions like fresh berries, a drizzle of maple syrup, Greek yogurt, or nut butter. Serve warm.
💡 Notes
For dairy-free, use non-dairy milk and coconut oil. For a buttermilk tang, add 1 tsp of lemon juice or apple cider vinegar to your milk and let sit 5 minutes before combining. Store cooled leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave for 30-60 seconds.
🥗 Nutrition (per serving)
Calories
380 kcal
Protein
30g
Total Fat
15g
Saturated Fat
5g
Carbs
35g
Fiber
4g
Sugar
7g
Sodium
500mg
Cholesterol
70mg
