Macro Friendly Sheet Pan Protein Pancakes
Pancakes are a delicious breakfast, but they’re messy to make and don’t pack much of a nutritional punch. But our Sheet Pan Protein Pancakes change the pancake game! No more flipping, no more mess. One pan, 12g of protein per pancake, and a light, fluffy texture - these protein pancakes are going to be your new favorite meal prepped breakfast.
Equipment
- 1 Large mixing bowl
- 1 Mixing spoon
- Measuring cups
Ingredients
- 1 cup white flour
- 1 cup whole wheat flour
- 1½ tbsp Baking powder
- 45 g vanilla protein powder
- ¼ cup sugar-free maple syrup
- 1¼ cup milk
- 1 large eggs
- ¼ cup coconut oil (melted)
- 2 tbsp Mini chocolate chips
Instructions
- Heat oven to 375 degrees Fahrenheit and spray a 9x13-inch pan with cooking spray.
- In a large mixing bowl, add your dry ingredients (flour, protein powder, baking powder). Stir until well combined.
- Add in your sugar-free maple syrup, eggs, milk, and coconut oil, and mix until just combined (do not overmix).
- Pour the batter into your prepared baking dish and sprinkle with your toppings of choice.
- Place the pan into the preheated oven for 12-15 minutes or until an inserted toothpick comes out clean.
- Allow pancakes to cool for 10-20 minutes before slicing into 8 portions.
- Enjoy! If meal prepping, be sure to store your pancakes in an airtight container.
Notes
Do not overmix your batter, this can lead to thin, dense pancakes.
Nutrition
Calories: 228kcalCarbohydrates: 29gProtein: 12gFat: 8g
Tried this recipe?Let us know how it was!