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Greek yogurt

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30 Minutes or Less

5-Ingredient Protein Brownie Mug Cake

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freshly baked protein brownie mug cake with chocolate chips and flaky salt on top.

A warm, rich, deeply chocolatey brownie *in a mug* in 90 seconds! This protein mug cake is the recipe I turn to every single time I want something sweet but don’t want to wait, bake, or really work too hard. It’s made with just 5 simple ingredients, packs a serious protein boost, and tastes truly indulgent – even though it’s completely healthy, gluten-free, and refined sugar-free!

What makes this one different from other protein mug cake recipes? Two things: Greek yogurt and cocoa powder. The Greek yogurt makes the cake incredibly moist and fudgy – no dry, chalky protein cake here. The cocoa powder doubles down on the chocolate flavor for a true brownie experience. If you like my Single Serve Protein Cookie or my 4-Ingredient Protein Brownies, then you’re going to LOVE this one!

Why You’ll Love This Protein Mug Cake

  • Ready in just 90 seconds. 90 seconds in the microwave and you’ve got a warm, freshly baked brownie. It doesn’t get faster than that. (No microwave? Bake it at 350°F for 25 minutes — equally delicious!)
  • High in protein. With both Greek yogurt and chocolate protein powder in the batter, this mug cake delivers a genuinely impressive amount of protein per serving — no sad, barely-there protein content here.
  • Gluten-free and healthy. No flour, no butter, no refined sugar — just clean, wholesome ingredients that come together in the most satisfying single-serve dessert.
  • Perfectly moist and fudgy. The Greek yogurt is the secret weapon here. It keeps this mug cake soft, rich, and brownie-like — not dry, not rubbery, not chalky. Just perfect.
  • 5 ingredients, one bowl. Mix it all in the mug you’re going to eat it from and call it a day. Minimal cleanup, maximum satisfaction.
overhead image of a protein brownie mug cake with a spoon in it.

Frequently Asked Questions

How much protein does this protein mug cake have?

This mug cake contains approximately 28–36 grams of protein per serving, depending on the brand of protein powder you use. The protein comes from two sources: the chocolate protein powder (typically 20–30g per scoop) and the Greek yogurt (approximately 6g per ¼ cup). That’s more protein than most store-bought protein bars — in something that tastes like a warm brownie!

What protein powder did you use?

I used Be Well By Kelly Chocolate Protein Powder, and it’s genuinely my favorite for baking. It has a delicious, natural chocolate flavor that makes this mug cake taste like the real thing — not like a protein shake. It also bakes up moist and soft, not dry or rubbery. That said, any chocolate protein powder you love will work in this recipe! Just keep in mind that different brands absorb liquid differently, so your batter consistency may vary slightly.

Can I make this dairy-free?

Yes! Swap the Greek yogurt for a thick, plain dairy-free yogurt — coconut yogurt or a thick oat milk yogurt both work great. The texture may be very slightly different depending on which dairy-free yogurt you use, but it will still be delicious. Make sure your protein powder is also dairy-free (most plant-based protein powders are) and you’re all set.

Sam’s Recipe Tips

  • Stir it VERY well. I mean it – stir until there are zero dry spots, NO lumps, and the batter looks completely smooth and uniform. Protein powder and cocoa powder can be stubborn and clump together, and any unincorporated pockets will result in a dry, uneven texture once cooked. Take the extra 30 seconds to really mix it thoroughly – it makes a huge difference!
  • Don’t overcook it. The number one mistake with mug cakes is overcooking. Start at 90 seconds and check it – the edges should look set, but the center can look slightly underdone. It will continue to cook and firm up as it rests. Every microwave is different, so if yours runs hot, start checking at 75 seconds.
  • Let it rest before eating. Give it a full minute to rest after microwaving. Not only will it be dangerously hot straight out of the microwave, but resting allows the center to finish setting into that perfect fudgy brownie texture.
  • Use a large mug. Make sure your mug is at least 12 ounces – the batter will bubble and rise as it cooks. A mug that’s too small can overflow in the microwave. A wide, short mug or a ramekin gives the most even cooking.
  • Top it generously. A drizzle of peanut butter, a dollop of Greek yogurt, or a handful of chocolate chips on top takes this from great to absolutely incredible. Don’t skip the toppings!
  • Oven method tip: If baking in the oven, use a greased 6-ounce ramekin and bake at 350°F for 25 minutes. The result is slightly more cake-like and less fudgy than the microwave version – equally delicious, just a different texture.
freshly baked protein brownie mug cake with chocolate chips and flaky salt on top.
5 from 2 votes

5-Ingredient Protein Brownie Mug Cake

This protein brownie mug cake is a warm, rich, deeply chocolatey single-serve dessert made with just 5 simple ingredients! It's gluten-free, refined sugar-free, and packs over 30 grams of protein per serving, making it the ultimate healthy treat that actually tastes indulgent. For a protein mug cake that's moist, fudgy, and genuinely delicious – THIS is it!
Print Pin Rate
Prep Time: 2 minutes
Cook Time: 2 minutes
Total Time: 4 minutes
Servings: 1 serving

Equipment

  • 1 microwave-safe mug

Ingredients

Instructions

  • Add all ingredients to a large microwave-safe mug and stir VERY well until completely smooth with no lumps or dry spots.
  • Microwave: Cook on high for 90 seconds. Let rest 1 minute before eating.
  • Oven: Pour into a greased ramekin and bake at 350°F for 25 minutes.
  • Top with peanut butter, Greek yogurt, chocolate chips, or your favorite toppings. Enjoy immediately!

Nutrition

Serving: 1serving | Calories: 280kcal | Carbohydrates: 16g | Protein: 36g | Fat: 9g | Fiber: 2g | Sugar: 10g
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Desserts

Easy & Healthy Frozen Yogurt Bark

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close up image a piece of frozen yogurt bark with fresh strawberries on top.

Summer’s almost here, and so is the most fun, refreshing, healthy treat you’ll make all season! This frozen yogurt bark is creamy Greek yogurt swirled with your favorite fruit jam, loaded with fresh berries and a generous handful of crunchy chopped nuts, frozen solid, and broken into gorgeous pieces that look like they came from a fancy dessert shop. It tastes like ice cream, takes about 10 minutes of actual effort, and is healthy enough to eat for breakfast. Truly, what more could you ask for?!

I love making this with my toddler – he goes absolutely crazy for it, and I love that he thinks he’s eating a special treat while I know it’s just Greek yogurt and fruit! If you love easy no-bake summer recipes, this one belongs in your rotation alongside my Cottage Cheese Ice Cream and High-Protein Froyo Bites for the ultimate freezer snack lineup.

Why You’ll Love This Frozen Yogurt Bark

  • It tastes like ice cream! Cold, creamy, sweet, and loaded with fruit – frozen yogurt bark genuinely hits the same spot as a bowl of ice cream, but it’s made with wholesome ingredients you can feel great about.
  • 10 minutes of prep, NO baking. Spread, swirl, sprinkle, freeze. That’s the entire recipe. No oven, no heat, no complicated steps – just a sheet pan and your freezer.
  • Gluten-free and endlessly customizable. This recipe is naturally gluten-free, and the toppings are entirely up to you. Different jams, different fruits, different nuts – every batch can be a little different.
  • The perfect healthy summer treat. Great for kids, great for adults, great for parties and cookouts and afternoons by the pool!
  • Great for meal prep. Make a big batch on Sunday and keep it in the freezer all week. It’s ready whenever you want a cool, sweet treat – no thawing, no prep, just grab a piece and enjoy.
frozen yogurt bark broken into pieces on a tray.

Frequently Asked Questions

What is the best type of yogurt to use for frozen yogurt bark?

Full-fat Greek yogurt is the best choice for frozen yogurt bark, hands down. The higher fat content gives you a creamier, less icy texture once frozen — low-fat or fat-free yogurts tend to freeze much icier and harder, which can make the bark difficult to bite into. Any flavor of Greek yogurt works great here! Vanilla, strawberry, blueberry, or plain are all delicious — if using plain, stir in 2–3 tablespoons of honey or maple syrup and a splash of vanilla extract to sweeten it before spreading.

How long does this stay good in the freezer?

Frozen yogurt bark keeps well in the freezer for up to 1 month stored in an airtight container or zip-lock freezer bag. For easy grabbing, layer pieces between sheets of parchment paper so they don’t stick together. Give it a minute or two at room temperature before eating — it softens quickly and the texture is best when it’s slightly thawed rather than rock solid.

What else can I add?

So many things! This recipe is endlessly customizable. Try drizzling melted chocolate or peanut butter over the top before freezing for an extra indulgent touch. Mini chocolate chips are always a hit. Granola adds a fantastic crunch and makes it feel a little more like a breakfast bark. Shredded coconut adds a lovely tropical chewiness. Other fresh or frozen fruits like mango, kiwi, raspberries, or blackberries all work beautifully. For a more dessert-forward version, swirl in Nutella instead of jam. And a pinch of flaky sea salt on top takes everything to another level.

Can I make dairy-free frozen yogurt bark?

Absolutely! Simply swap the Greek yogurt for your favorite thick, plain dairy-free yogurt. Coconut yogurt works especially well — it’s naturally thick, rich, and creamy, and freezes beautifully with minimal iciness. Oat milk yogurt and cashew yogurt are also great options. Just make sure to choose an unsweetened or lightly sweetened variety since the jam and toppings will add their own sweetness.

close up image a piece of frozen yogurt bark with fresh strawberries on top.
5 from 1 vote

Easy & Healthy Frozen Yogurt Bark

This frozen yogurt bark is a creamy, colorful summer treat made with vanilla Greek yogurt, swirled with fruit jam, and loaded with fresh berries, and crunchy nuts! It takes just 10 minutes to prep, NO baking, and tastes like ice cream. An easy, healthy frozen yogurt bark recipe that's as beautiful as it is delicious!
Print Pin Rate
Prep Time: 10 minutes
Freeze Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 12 pieces

Equipment

  • 1 9×14-inch baking dish

Ingredients

  • 1 (32-ounce) container Greek yogurt I used vanilla Greek yogurt
  • 1/4 cup fruit jam
  • 1/2 cup fresh berries
  • 1 cup nuts chopped

Instructions

  • Line a 9×14-inch baking sheet with parchment paper. Spread the Greek yogurt into an even layer on the baking sheet.
  • Scoop dollops of fruit jam all over the top of the yogurt, and swirl it into the yogurt with a butter knife.
  • Sprinkle the berries and chopped nuts on top of the yogurt in an even layer. Then, transfer the yogurt to the freezer for about 4 hours, or until it’s frozen solid.
  • Remove the bark from the freezer, break it into pieces and either enjoy right away or store it in an airtight container in the freezer for later!

Nutrition

Serving: 1serving | Calories: 145kcal | Carbohydrates: 22g | Protein: 6g | Fat: 4g | Fiber: 1g | Sugar: 14g
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Breakfast

Healthy Carrot Cake Baked Oats with Greek Yogurt Cream Cheese Frosting

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carrot cakes baked oats square on a plate with greek yogurt cream cheese frosting on top.

Carrot cake for breakfast? Yes plz! These carrot cake baked oats have all the warm, cozy flavors of your favorite spring dessert – cinnamon, nutmeg, sweet grated carrots, crunchy walnuts – baked into a hearty, high-protein breakfast that you can meal prep on Sunday and enjoy all week long. And the Greek yogurt cream cheese frosting takes this recipe over the top!

What I love most about this recipe, besides the fact that it genuinely tastes like carrot cake, is how totally easy it is! Simply whisk, stir, bake, and that’s it. No mixer, no complicated steps, just one bowl and one baking dish standing between you and the best breakfast of your week! If you’re already a fan of my Meal Prep Protein Pancakes or my High-Protein Breakfast Biscuits, you’re going to absolutely love this one.

Why You’ll Love These Carrot Cake Baked Oats

  • Tastes just like carrot cake! Warm cinnamon and nutmeg, sweet shredded carrots, chewy raisins, crunchy walnuts, and that dreamy cream cheese frosting – every bite hits exactly like the real thing.
  • High in protein and fiber. Between the Greek yogurt in the batter, the eggs, and the fiber-packed oats and carrots, this is a breakfast that will actually keep you full and energized all morning long.
  • Perfect for meal prep. This recipe makes 9 generous squares. Bake it Sunday, store it in the fridge, and you’ve got a grab-and-go breakfast ready for the entire week – no reheating required if you enjoy it cold!
  • Super easy to make. One large bowl, one baking dish, a quick whisk and stir, and the oven does the rest. Start to finish, you’re looking at under an hour with minimal work.
  • Naturally sweetened. Maple syrup and the natural sweetness of the carrots and raisins do all the work here – no refined sugar needed!
overhead image of carrot cakes baked oats square on a plate with greek yogurt cream cheese frosting on top.

Recipe Variations and Substitutions

  • Milk: Any milk works here – dairy or non-dairy. Oat milk, almond milk, and coconut milk are all great options if you want to keep this dairy-free.
  • Greek Yogurt: Plain full-fat Greek yogurt gives the best texture and the most protein. You can swap for a dairy-free yogurt (coconut or cashew-based work well) if needed – just note the bake may come out slightly softer.
  • Maple Syrup: Honey works as a 1:1 swap. If you’d like to reduce the sweetness further, know that the carrots and raisins contribute natural sweetness, so you can comfortably cut the maple syrup back to 3 tablespoons.
  • Walnuts: Pecans are a delicious swap and give an even more classic carrot cake flavor. You can also leave the nuts out entirely for a nut-free version.
  • Raisins: These are totally optional! If you’re not a raisin fan, leave them out – the baked oats are just as delicious without them. Alternatively, try swapping them for dried pineapple or dried cranberries.
  • Frosting: If you’re short on time, a simple dollop of plain Greek yogurt on top works beautifully and still adds that creamy, tangy element that makes carrot cake so good. For a fully dairy-free frosting, use a thick coconut yogurt and dairy-free cream cheese.

Sam’s Recipe Tips

  • Grate your own carrots. Pre-shredded matchstick carrots from the store work in a pinch, but freshly grated carrots are finer, softer, and blend into the oats much more beautifully. A box grater takes just a couple of minutes and makes a real difference in the final texture.
  • Let it cool completely before frosting. I know it’s tempting to frost straight out of the oven, but if the baked oats are still warm, the frosting will melt and slide right off. Patience pays off here – let them cool fully, then frost generously.
  • Meal prep tip: store the frosting separately. If you’re making this for the week, cut the oats into squares and store them unfrosted in an airtight container in the fridge. Keep the frosting in a separate container and add a dollop to each square right before eating. This keeps everything fresh and prevents the oats from getting soggy.
  • Room temperature eggs matter. Cold eggs can cause the batter to look curdled or uneven. Pull them out of the fridge 20–30 minutes before you start, and your batter will come together much more smoothly.
  • Don’t overbake. The oats are done when the top looks set and a toothpick inserted into the center comes out clean. Overbaking can dry them out, so start checking at the 40-minute mark.
  • Freeze for later. These carrot cake baked oats freeze beautifully! Let them cool completely, cut into individual squares, and freeze in a single layer. Once frozen, transfer to an airtight bag or container. They’ll keep for up to 2 months – just microwave in 30-second intervals until warmed through.
carrot cakes baked oats square on a plate with greek yogurt cream cheese frosting on top.
No ratings yet

Healthy Carrot Cake Baked Oats with Greek Yogurt Cream Cheese Frosting

These carrot cake baked oats are a high-protein, meal prep-friendly breakfast that tastes just like your favorite spring dessert – warm cinnamon and nutmeg, sweet grated carrots, crunchy walnuts, and a dreamy Greek yogurt cream cheese frosting on top. Made in just one bowl with simple, wholesome ingredients, this easy recipe comes together in under an hour and makes 9 generous squares to last you the whole week! If you're looking for a healthy carrot cake baked oats recipe that's as nourishing as it is delicious, ya gotta give this one a try.
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 9 servings

Equipment

  • 1 9×9-inch baking pan
  • 2 large bowls
  • 1 hand or stand mixer

Ingredients

  • 1 cup milk
  • 1 cup Greek yogurt
  • 2 eggs at room temperature
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 2 cups rolled oats
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup grated carrots
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins optional

For the frosting:

  • 1 cup Greek yogurt
  • 1/2 cup (4 ounces) cream cheese softened, at room temperature
  • 3-4 tablespoons maple syrup or honey
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350° Fahrenheit and lightly grease the inside of a 9×9-inch baking dish.
  • Whisk together the milk, Greek yogurt, eggs, maple syrup, and vanilla extract in a large bowl.
  • Add in the rolled oats, cinnamon, nutmeg, carrots, walnuts, and raisins to the bowl and stir until everything is completely combined.
  • Pour the oat mixture into your prepared baking dish and bake for 40-45 minutes, or until the top is set and the oats are cooked through.
  • Remove the baked oats from the oven and let them cool completely. While the oats cool, make the frosting by adding the Greek yogurt, cream cheese, maple syrup, and vanilla extract to a bowl and use either a hand or stand mixer to whisk it together until light and fluffy.
  • Once the oats are completely cool, top with the frosting, cut into squares, and enjoy! Or, store the frosting separately, cut the oats into squares and store for an easy meal prep breakfast. Right before eating, top one serving of baked oats with a big dollop of frosting.

Nutrition

Serving: 1serving | Calories: 280kcal | Carbohydrates: 32g | Protein: 14g | Fat: 11g | Fiber: 3g | Sugar: 15g
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Desserts

5-Ingredient Healthy Cheesecake

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5 ingredient healthy cheesecake slice on a plate with whipped cream and a strawberry on top.

If I’m completely honest, I’ve never been much of a cheesecake fan. When it comes to dessert, I prefer either my 4-ingredient protein brownies or healthy banana bread mug cake. However, my husband loves cheesecake. And in the spirit of it being the month of “love” (or whatever) I thought I’d make a little something just for him. Well, let me tell ya – this healthy cheesecake turned out SO good, I ate half of it. Now I don’t know what that says about me, or the kind of wife I am… but what I do know is that his cheesecake is DELICIOUS! And lucky for me/anyone who tries it, it’s also the easiest cheesecake you’ll ever make. So make this for your significant other, a friend, family member, or literally just yourself – I won’t judge!

5 ingredient healthy cheesecake slice on a plate with a fork.

What Makes This Cheesecake Healthy?

  • Made with protein-rich Greek yogurt
  • Naturally sweetened with maple syrup
  • NO refined sugar
  • Gluten-free
  • High protein dessert (10g+ per slice!)
  • Minimal ingredients, no crust required

Frequently Asked Questions

What kind of cream cheese should I use?

Full-fat cream cheese gives the richest texture, but reduced-fat cream cheese also works well. Use block-style cream cheese, not whipped.

Can I use a sugar-free sweetener?

Yes. Any liquid sugar-free sweetener can be used in place of maple syrup. Adjust to taste depending on sweetness level.

How do I store this healthy cheesecake?

Store slices in an airtight container in the refrigerator for up to 5 days. You can also freeze individual slices for up to 2 months and thaw in the fridge overnight.

Can I add a healthy cheesecake crust to this recipe?

Yes! You can absolutely add a crust if you prefer a more traditional cheesecake. A simple crust made from crushed graham crackers (or gluten-free graham crackers) mixed with melted butter works great – just press it into the pan and bake for 8–10 minutes before adding the filling. Let the crust cool slightly, then pour in the cheesecake batter and bake as directed.

Sam’s Recipe Tips

  • Blend until completely smooth for the creamiest texture!
  • Don’t overbake – the center should still have a slight jiggle.
  • Chill the cheesecake fully before slicing for nice and clean slices.
  • Add fresh berries or a drizzle of nut butter before serving – YUM!
  • For extra vanilla flavor, use vanilla bean paste.
5 ingredient healthy cheesecake slice on a plate with whipped cream and a strawberry on top.
5 from 2 votes

5-Ingredient Healthy Cheesecake

This healthy cheesecake is creamy, high in protein, and made with just 5 simple ingredients! It’s gluten-free, refined sugar-free, and each slice contains over 10 grams of protein. Perfect for a lighter dessert, this easy cheesecake delivers classic flavor with better-for-you ingredients!
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 8 servings

Equipment

  • 1 food processor or high speed blender
  • 1 8-inch springform pan

Ingredients

  • 2 cups plain Greek yogurt
  • 1 cup cream cheese
  • 4 eggs
  • 1/4 cup maple syrup or any liquid sweetener
  • 1 teaspoon vanilla extract or vanilla bean paste

Instructions

  • Preheat oven to 350° Fahrenheit and line the bottom of a 8-inch springform pan or baking dish with parchment paper and lightly grease the sides.
  • Add all ingredients to a blender and blend until completely smooth.
  • Pour the mixture into the pan, then bake for 45-50 minutes or until the cheesecake is just set in the middle.
  • Remove the pan from the oven and let the cheesecake cool at room temperature for 1 hour, then transfer it to the fridge to set for at least 2 hours. Remove the cheesecake from the fridge, then slice and serve!

Nutrition

Serving: 1serving | Calories: 230kcal | Carbohydrates: 7g | Protein: 11g | Fat: 17g | Sugar: 6g
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30 Minutes or Less

Meal Prep Protein Pancake Bars

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overhead image of protein pancake bars in a sheet pan.

As a new mom of two kids my motto is work smarter, not harder. And to me, working smarter means prepping a big batch of easy grab-and-go meals at the start of my week to help the rest of my week run smoothly. A few meal prep recipes I’ve been loving lately are my high-protein overnight oats (great for breakfast, but also snack!), high-protein breakfast biscuits (with ham & cheese – yum!), and now these protein pancake bars. And you know who else has been absolutely loving these pancake bars? My toddler! He gobbles these up for breakfast every single morning. And trust me, if my toddler loves these bars, you will too! Give ’em a try this weekend, and thank me later when you have a weeks worth of breakfast prepped and ready for whatever life throws at you. 🙂

Why You’ll Love These Meal Prep Protein Pancake Bars

  • Over 25 grams of protein and just 300 calories per serving
  • Great for meal prep and busy mornings
  • Naturally gluten-free and easily made dairy-free
  • Low sugar and lightly sweetened
  • Made entirely in the blender
  • Easy to customize with your favorite mix-ins

These bars taste like fluffy pancakes but are sturdy enough to grab, pack, and reheat throughout the week!

protein pancake bars in a storage container.

Frequently Asked Questions

How much protein does each pancake bar have?

Each bar contains 12+ grams of protein, depending on the protein powder and yogurt you use.

Can I freeze these pancake bars?

Yes! These protein pancake bars freeze very well. Let them cool completely, then store in a freezer-safe container for up to 2 months. Reheat in the microwave or let thaw overnight in the fridge.

What kind of protein powder did you use?

I used Aloha plant-based vanilla protein powder (this link gets you 20% off aloha!), but I’ve also made these with Vital Farms unflavored collagen powder and they’re just as delicious. Any vanilla or unflavored protein powder will work.

Recipe Variations and Substitutions

  • Dairy-free: Use dairy-free yogurt and plant-based protein powder
  • Egg-free: Use liquid egg substitute, I recommend the Bob’s Red Mill Egg Replacer
  • Lower fat: Swap coconut oil for melted butter or avocado oil
  • Add-ins: Blueberries, chocolate chips, sliced bananas, or chopped nuts
  • Extra flavor: Add cinnamon or a pinch of salt
overhead image of protein pancake bars in a sheet pan.
No ratings yet

Meal Prep Protein Pancake Bars

These protein pancake bars are a healthy, high-protein breakfast with over 25 grams of protein and just 300 calories per serving! Made in the blender with simple ingredients, they’re gluten-free, low sugar, and perfect for meal prep. If you love pancakes but need a quick grab-and-go option, these protein pancake bars are ideal for busy mornings all week long!
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 servings

Equipment

  • 1 blender
  • 1 9×13-inch sheet pan

Ingredients

  • 2 cups rolled oats
  • 2 1/2 teaspoons baking powder
  • 1/2 cup protein powder
  • 6 large eggs
  • 1/2 cup Greek yogurt or cottage cheese
  • 3 tablespoons melted coconut oil or butter
  • 1-2 tablespoons maple syrup to taste
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 350° Fahrenheit and lightly grease a 9×13-inch sheet pan.
  • Add all ingredients to the blender, except for any mix-ins, and blend util smooth.
  • Pour the pancake batter into a grease 9×13-inch sheet pan, then top with any mix-ins you’d like. Bake for 20-25 minutes, or until the pancake bars have puffed up and are lightly golden brown around the edges.
  • Remove the pancake bars from the oven, then lett hem cool before slicing into 12 bars and either enjoying right away or storing in an airtight container in the fridge for up to 5 days.

Nutrition

Serving: 1serving | Calories: 300kcal | Carbohydrates: 23g | Protein: 25g | Fat: 15g | Fiber: 3g | Sugar: 4g
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