Description
A stress-free way to enjoy fluffy pancakes without the fuss of flipping. These sheet pan protein pancakes are packed with protein, fiber, and healthy ingredients, ideal for meal prep and satisfying breakfasts.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1½ tablespoons baking powder
- 1 scoop vanilla protein powder
- ¼ cup maple syrup
- 1¼ cups milk
- 2 large eggs
- ¼ cup coconut oil (melted)
- 1 cup fresh or frozen blueberries (optional)
- ½ teaspoon cinnamon or 1 teaspoon vanilla extract (optional)
- 2 tablespoons chia or ground flaxseed (optional)
- ½ cup chopped nuts (optional)
- ¼ cup Greek yogurt or cottage cheese (optional)
- Sea salt and nut butter for serving (optional)
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, mix together the all-purpose flour, whole wheat flour, baking powder, and protein powder.
- In another bowl, combine the maple syrup, milk, eggs, and melted coconut oil.
- Pour the wet ingredients into the dry mix and stir until just combined, being careful not to overmix.
- Spray a 9 x 13 inch baking pan with oil and pour the batter into the pan.
- Optional: Sprinkle blueberries or other toppings over the surface.
- Bake for 15–18 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool for 10–20 minutes before slicing into 8 portions.
Notes
For optimal results, avoid overmixing and allow the pancakes to cool before slicing to maintain structure.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 5g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 70mg
Keywords: pancakes, meal prep, breakfast, healthy, protein, sheet pan