Sheet Pan Protein Pancakes
Skip the flipping with these big batch sheet pan protein pancakes! Light and fluffy, with juicy blueberries and a hint of vanilla, they are filling with 11 g protein per serving. Prep them ahead and reheat for easy breakfasts through the week.
Servings: 8
Calories: 232kcal
Ingredients
- 1 cup all purpose flour 125 g; see note 1
- 1 cup whole wheat flour 125 g
- 1 ½ tablespoons baking powder
- 1 scoop 43g vanilla protein powder; roughly a heaping half cup; see note 2
- ¼ cup maple syrup 82 g; see note 3
- 1 ¼ cups milk 308 g; dairy or non-dairy
- 2 large eggs
- ¼ cup coconut oil 52 g; melted; butter may also work
- 1 cup blueberries fresh or frozen; see note 4
Instructions
- 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.
Video
Notes
1- when measuring the flour, make sure you fluff, spoon, then level it. You may swap the mixture of all purpose and whole wheat flour for 2 cups of all purpose or 2 cups of white whole wheat flour. Alternative flours have not been tested.
2- vanilla whey protein powder is recommended; pea protein powder does not behave equivalently and may require extra liquids to thin it out- may also be blander if you do not choose a flavored protein powder.
3- swap the maple syrup for honey or brown sugar; alternative sweeteners have not been tested.
4- if using frozen blueberries, do not thaw before adding.
Storage
After baking the pancakes, cool completely on a wire rack.
- fridge- store in an air tight meal prep container for 3-4 days (they do start to dry out by day 4, so serve with yogurt and syrup)
- freezer- wrap individual slices in plastic wrap, then store in a meal prep container, freezer bag, or reusable silicone bag. Freeze for up to 1 month.
- cran apple– swap the blueberries for 1 cup chopped apple and ½ cup fresh or frozen cranberries
- zucchini bread– swap the blueberries for 1 cup shredded zucchini (squeeze moisture out), ½ cup chopped walnuts, ¼ cup mini chocolate chips, ½ teaspoon cinnamon
- citrus– add in 1 tablespoon lemon or lime zest
- other fruit– swap the blueberries for chopped strawberries, blackberries, raspberries, sliced bananas or other fruit- note: do not use bulky or extremely wet fruit as it can cause the pancakes to not cook through properly
- other protein powders– swap the vanilla whey protein powder for another flavor- chocolate or lemon could be good!
- matcha– reader Jenn P added 2 tablespoons of green matcha powder
Nutrition
Serving: 1pancake | Calories: 232kcal | Carbohydrates: 33g | Protein: 11g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 70mg | Sodium: 150mg | Fiber: 2g | Sugar: 9g