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Protein Sheet Pan Pancakes Recipe

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4.4 from 26 reviews

These Protein Sheet Pan Pancakes are a quick and nutritious breakfast option that combines whole wheat flour, protein powder, and a touch of maple syrup. Baked in the oven on a single sheet pan and topped with a creamy maple protein drizzle, they offer a convenient way to enjoy fluffy, protein-rich pancakes without the hassle of flipping individual cakes on the stove.

Ingredients

Pancakes

  • 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 (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

  1. Preheat and Prepare Pan: Preheat your oven to 400℉ (204℃). Grease a standard baking sheet or line it with parchment paper to prevent sticking, and set it aside for later.
  2. Combine Dry Ingredients: In a large mixing bowl, stir together the whole wheat pastry flour, vanilla protein powder, baking powder, and cinnamon until evenly mixed. This creates the base of the pancake batter.
  3. Mix Wet Ingredients: In a separate bowl, whisk together the milk, pure maple syrup, avocado oil, eggs, and vanilla extract until the mixture is smooth and homogeneous, ensuring even flavor distribution.
  4. Combine Wet and Dry Mixes: Pour the wet ingredients into the dry ingredients bowl. Stir gently until just combined, being careful not to overmix to maintain fluffiness in the pancakes.
  5. Spread Batter on Sheet: Pour the batter onto the prepared baking sheet and spread it evenly using a spatula or the back of a spoon, creating a uniform layer roughly 1/2 inch thick.
  6. Bake the Pancakes: Place the baking sheet in the preheated oven and bake for 8 to 10 minutes, or until a toothpick inserted into the center comes out clean, indicating the pancakes are set and cooked through.
  7. Make Maple Protein Drizzle: While the pancakes are baking, combine the plain Greek yogurt and pure maple syrup in a small bowl. Whisk until smooth and free of lumps to create a creamy drizzle.
  8. Serve: Once baked, remove the pancakes from the oven and cut them into 8 equal pieces. Serve warm with the maple protein drizzle spooned over the top for added flavor and protein boost.

Notes

  • You can substitute all-purpose flour for whole wheat pastry flour if preferred.
  • For a dairy-free version, use a plant-based milk substitute and skip Greek yogurt or use a dairy-free yogurt alternative in the drizzle.
  • The drizzle is optional but adds a creamy, sweet finish that complements the pancakes well.
  • Ensure not to overbake to keep pancakes moist and tender.
  • Leftover pancakes can be stored refrigerated for up to 3 days and reheated in a toaster or oven.

Find it online: https://recipethrive.com/protein-sheet-pan-pancakes-recipe/