Sheet Pan Protein Pancakes
Fluffy protein pancakes made even easier in a sheet pan with wholesome, healthy ingredients.
Servings: 4
Ingredients
Dry Ingredients
- 1 2/3 cup rolled oats
- 1/2 cup vanilla protein powder my favorite is Clean Simple Eats
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1 cup plain Greek yogurt 2% or full-fat
- 1/2 cup milk
- 2 eggs
- 1 tsp vanilla extract
- topping ideas: chocolate chips, fresh berries, banana slices
Instructions
- Preheat oven to 400 degrees F. Line a rimmed baking sheet (18x13” or smaller) with non-stick spray or line with parchment paper. Note: I personally like to line with parchment paper and then spray the sides of the baking sheet.
- Add all dry ingredients to a high speed blender and blend on high until oats have formed a fine powder (30-60 seconds).
- Add wet ingredients to blender. Blend on high until well combined. Scrape down the sides as needed (oats will stick!).
- Pour pancake batter onto prepared baking sheet, spreading evenly to edges with a rubber spatula. Generously sprinkle toppings on top of batter.
- Transfer to oven and bake for 10-12 minutes until golden brown.
- Cut into 12 pieces and serve with your favorite pancake toppings like butter and maple syrup.
Notes
Tips for success!
- Blend oats fully.
- Use parchment paper for easy clean up.
- Spread pancake batter evenly to edges.
- Ovens can vary in temperature, so check right around 9-10 minutes to prevent over baking.
Nutrition
Serving: 3pancakes | Calories: 260kcal | Carbohydrates: 29g | Protein: 22g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 114mg | Sodium: 625mg | Potassium: 322mg | Fiber: 3g | Sugar: 4g | Vitamin A: 151IU | Vitamin C: 0.1mg | Calcium: 249mg | Iron: 2mg
