No flipping meal prep protein pancakes- learn how to make protein pancakes in a sheet pan for a big batch meal prep breakfast that you can stash in the fridge or freezer.
Since moving into our new house this summer, we’ve adopted a new food tradition…pancakes on the weekend mornings!
Now, this might not sound like a crazy tradition to you, and it really isn’t. But for so long, I’ve been pancake-challenged. Mostly pancake-batter-mixing-challenged and standing-over-a-hot-stove-flipping-challenged.
Mostly, I just need a cup of coffee before I can function, but somehow in the new house, pancakes have been in high demand, and I have been more than happy to oblige.
I have two complaints when it comes to pancakes: 1) standing over the stove and flipping, and 2) they don’t always leave you feeling satisfied.
So today’s no flipping meal prep protein pancakes are my answer to these two complaints!
This is my first ever attempt to make anything with protein powder.
I have mostly unpleasant memories of protein powder from back when I was competitive cross-country skiing. I remember gross, fake-tasting stuff that didn’t dissolve properly and I had to pinch my nose to drink it.
I did some research and read some Amazon reviews before settling on this AllWhey French Vanilla Protein Powder…and baked into these pancakes, you’d never guess it was there, if it wasn’t for the fact that these pancakes will actually fill you up!
Now these no flipping meal prep protein pancakes took me several tries to get just right. I tried to adapt my Extra Fluffy Blueberry Almond Pancakes, but the Greek yogurt left the resulting sheet pan pancake surprisingly gummy and dense.
So in the end I had to play around with the recipe quite a bit, and ended up replacing the Greek yogurt with some coconut oil and some extra milk (you should be fine to use almond milk as well). Not to mention adding half whole wheat flour, and messing with the leavener ratios.
But I did finally get the pancake I imagined. Hurray!
I liked packing four of the portions into these 3 compartment storage containers, along with some yogurt and berries, and freezing the other four portions. They were such a delicious breakfast to enjoy, and because of the protein powder, each pancake portion has 11 g of protein, which fills you up for so much longer than a regular pancake.
By day four, the pancake starts to get a tiny bit dry. You could try wrapping in plastic, but I found dipping it in the yogurt and/or drizzling with a touch of syrup helped. Honestly I didn’t mind one bit and still enjoyed them.
Tips for perfect no flipping meal prep protein pancakes (sheet pan):
- this recipe was tested in a steel 9 x 13 inch baking pan, if you are using a glass pan, or a different-sized pan, cook times and results may vary
- get your own 3 compartment storage containers, or check out these awesome looking 3 compartment glass storage containers (just waiting for the price to drop in Canada so I can get my own)
- I used AllWhey French Vanilla Protein Powder, and haven’t tested the pancake with a different brand, or without the protein powder.
- Looking for more meal prep breakfast recipes? Check out these 7 Healthy Steel Cut Oats flavors, these Meal Prep Veggie & Egg Breakfast Tacos, or this round-up with 28 Healthy Breakfast Meal Prep Ideas
No Flipping Meal Prep Protein Pancakes (Sheet Pan)
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 1/2 tablespoons baking powder
- 1 scoop (43g vanilla protein powder; roughly a heaping half cup)
- 1/4 cup maple syrup
- 1 1/4 cups milk
- 2 large eggs
- 1/4 cup butter or coconut oil melted
- 1 cup blueberries
- Heat oven to 425°F.
- In a large bowl, stir together the flour, baking powder and protein powder.
- Add in the maple syrup, milk, eggs and butter, and mix until just combined.
- Spray a 9 x 13 inch baking pan with oil, and rub with a paper towel to ensure even coverage.
- Pour the batter into the baking pan and sprinkle with blueberries.
- Bake for 15-18 minutes, until a toothpick comes out of the centre cleanly and pancake springs back to the touch.
- Allow to cool for 10-20 minutes, then slice into 8 portions.
- StorageStore in the fridge for 4 days in a sealed container.
- Store in the freezer, wrapped in plastic and stored in a larger freezer bag or container, for up to 3 months. Thaw completely before serving.
- To Serve:Enjoy cold or heated slightly.
- Serve with yogurt and fresh fruit, and/or maple syrup.