Description
These sheet pan protein pancakes are light, fluffy, and perfect for a healthy breakfast! Make a batch of these for meal prep and you’ll have a protein-packed breakfast ready when you need it!
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour (190 g)
- 1/2 cup almond flour (48 g)
- 1 tablespoon baking powder (12 g)
- 1/2 teaspoon baking soda (2.5 g)
- 3/4 teaspoon salt (2.5 g)
- 1/2 cup (2 oz) vanilla whey protein powder (60g)
- 1 cup skim milk (240 ml)
- 1/2 cup plain non-fat Greek yogurt (120 g)
- 3 eggs
- 1 teaspoon vanilla extract (2.5 ml)
- 1 tablespoon coconut oil, melted (14 ml)
- Optional: maple syrup for topping
Instructions
- Preheat the oven to 375 degrees and line the bottom of a 9” x 13” sheet pan or cake pan with parchment paper.
- In a medium-sized bowl, mix together the all purpose flour, almond flour, baking powder, baking soda, salt, and protein powder.
- In a large bowl, whisk together the milk, yogurt, eggs, vanilla and coconut oil. Add in the dry ingredients and whisk well to combine, so that there are no lumps.
- Pour the batter into the prepared sheet pan and use a spatula to spread it evenly into every corner. Top with your favorite toppings, if desired.
- Bake for 20 to 25 minutes, or until the top is browned, cracks are forming close to the edges, and a knife or toothpick comes out clean.
- Let cool for at least 5 minutes before slicing.