Breakfast, Brunch
Healthy Sheet Pan Pancakes
Need healthy breakfast ideas? Try this easy recipe. These high protein Sheet Pan Pancakes ("Baked Pancakes") are soft, fluffy and so customizable. Plus, they're perfect for your weekly meal prep.
20 minTotal
2servings
Carbs-forward
366
kcal
- 1 ripe banana
- 1 egg
- ¼ cup (60 g) Greek yogurt
- 1 cup (100 g) oat flour or almond flour
- 2 to 3 tbsp maple syrup to taste
- ¼ cup (60 ml) milk of choice
- ½ tsp vanilla extract
- a pinch of salt
- ¾ tsp baking powder
- mix-ins of choice strawberries, blueberries, walnuts, etc.
High protein baked pancakes
- replace ⅓ cup (30 g) oat flour with protein powder
- Preheat oven to 350°F (180°C) and fold a 7 inch x 7 inch (15 cm x 15 cm) brownie pan with parchment paper.
- In a large bowl, mash the banana. Once mashed, beat it with egg, Greek yogurt, maple syrup, vanilla extract and a pinch of salt.
- Sift in oat flour, optionally protein powder (if using) and baking powder. Start mixing, adding the milk gradually until the batter is smooth.
- Fold in any additional ingredient you'd like, such as strawberries or chopped nuts.
- Transfer the batter to the prepared baking ban and top with strawberries, if you desire.
- Bake pancakes in hot oven for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Once ready, remove them from the oven and allow to cool for at least 5 minutes before serving.
366
kcal
Per serving, estimated automatically, not a substitute for professional dietary advice.