No Flipping Meal Prep Protein Pancakes (Sheet Pan)
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.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
- 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.
Serving: 1pancake | Calories: 232kcal | Carbohydrates: 33g | Protein: 11g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 70mg | Sodium: 150mg | Fiber: 2g | Sugar: 9g