Microwave Pancake Bowl

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Servings 1

Ingredients

  •  
    1 Tbsp flaxseed ground
  • 3 Tbsp water for the “flax egg”
  •  
    ½ medium banana mashed
  •  
    ⅓ cup oat flour or rolled oats blended to a flour
  •  
    2 Tbsp plain or vanilla yoghurt dairy or suitable alternative
  • ¼ cup protein powder or use extra oat flour if not using protein powder
  • 1 tsp vanilla extract
  • Pinch cinnamon
  • 1 tsp baking powder
  • Pinch salt
  • 1 milk only if needed to loosen the batter

Instructions
 

Make the flax egg

  • In a small bowl, mix ground flaxseed and water.
  • Set aside for 8–10 minutes until it thickens.
  • Lightly grease a microwave‑safe bowl with a little oil or spray.
  • In a blender or food processor, add: Banana, oat flour, yoghurt, protein powder (if using), vanilla, cinnamon, baking powder, salt and the flax “egg”.
  • Blend until smooth.
  • If the mixture is very thick, add 1–2 Tbsp milk or milk alternative and blend again. You’re aiming for a thick, spoonable batter.
  • Pour the batter into the prepared bowl.
  • Microwave on HIGH for about 90 seconds.
  • If it’s still very wet, microwave in 30‑second bursts until just set.
  • It should be soft and cake‑like, not dry.
  • Let it sit for 1–2 minutes to cool slightly.
  • Top with sliced banana or berries, a drizzle of maple syrup or honey, a spoon of yoghurt or nut butter, and a few dark chocolate chips if you like.
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Notes

Toppings (choose a few):
  • Sliced banana or berries
  • A drizzle of maple syrup or honey
  • A spoon of yoghurt
  • 1–2 tsp nut butter
  • A few dark chocolate chips
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