Protein Sheet Pan Pancakes
These Protein Sheet Pan Pancakes bake one batch right in the oven, no flipping required, with 12g of protein per serving and a maple protein drizzle on top.
Servings: 8 servings
Calories: 257kcal
Cost: $5.12 or $0.64/pancake
Equipment
- 1 half sheet pan (standard size, 18 x 13 inches)
Ingredients
- 1 ½ cups whole wheat pastry flour (or all purpose flour)
- ½ cup vanilla protein powder
- 2 tbsp baking powder
- 1 tsp cinnamon
- 1 ⅓ cup milk of choice (I used Darigold Fit 2%)
- ⅓ cup pure maple syrup
- ¼ cup avocado oil
- 2 large eggs
- 1 tsp vanilla extract
Maple Protein Drizzle (Optional):
- ⅓ cup plain Greek yogurt
- 3 tbsp pure maple syrup
Instructions
- Preheat oven to 400℉ and grease or line a standard baking sheet with parchment paper. Set aside.
- In a mixing bowl, stir together the flour, protein powder, baking powder, and cinnamon. Set aside.
- In a separate mixing bowl, whisk together the milk, maple syrup, oil, eggs, and vanilla until smooth. Add the dry ingredients and stir until combined.
- Pour the batter onto the baking sheet and spread evenly. Bake in the preheated oven for 8-10 minutes, or until a toothpick inserted into the center comes out clean.
- While the pancakes bake, make the maple protein drizzle by whisking together the plain Greek yogurt and maple syrup until no lumps remain.
- Cut the pancakes into 8 equal pieces and serve with the maple protein drizzle!
Video
Nutrition
Serving: 1pancake | Calories: 257kcal | Carbohydrates: 30g | Protein: 12g | Fat: 11g | Sodium: 439mg | Fiber: 3g
