Preheat your oven to 350°F (175°C). Lightly grease a small oven-safe bowl or ramekin, or line it with parchment paper if preferred. I usually use a small ceramic dish—something cozy that also looks nice for serving.

In a mixing bowl, whisk together oat flour, protein powder, baking powder, cinnamon, and a pinch of salt. This base gives the bowl structure, sweetness, and a bit of spice.

Add the egg, yogurt, milk, mashed banana, and maple syrup to the dry mix. Stir until well combined. The batter should be thick, but pourable. It might remind you of classic pancake batter—thick, creamy, and slightly fragrant from the cinnamon and banana.

Pour the mixture into your prepared bowl and smooth out the top. Bake for about 20–25 minutes, or until the top is golden and a toothpick comes out clean. Your kitchen will smell amazing at this point.

Let it cool slightly before digging in. Or, let it cool completely, then cover and store in the fridge for meal prep. You can enjoy it warm or cold, but I love reheating it and topping it with berries, a spoonful of yogurt, or nut butter for that fresh-from-the-pan pancake feel.