Protein Sheet Pan Pancakes
A quick and easy recipe for tender, fluffy, and delicious sheet pan pancakes using protein pancake mix. Ready in under 20 minutes.
Servings 6
Calories 313kcal
Equipment
- Mixing bowl
- Parchment paper
- 10.5" x 15.5" sheet pan
Ingredients
- 1 medium banana (about 4 oz) very ripe (you can also use 4 oz unsweetened applesauce instead)
- 2 large eggs
- 1½ cups milk I used Fairlife milk for an added protein boost
- ¼ cup avocado oil or butter, melted and cooled to room temp
- 1 tsp vanilla extract
- 2½ cups Kodiak buttermilk protein pancake mix *can also use their GF mix here
- optional: fresh berries for topping
- olive oil or avocado oil cooking spray
Instructions
- Preheat the oven to 425 degrees F. and line a 10.5 x 15.5 inch sheet pan with parchment paper. Spray the parchment with the oil spray and set aside.
- In a large mixing bowl, mash the banana until no lumps remain. Add the eggs, milk, oil, and vanilla and whisk until mixed. If using applesauce instead of banana, whisk it in with the egg mixture.
- Whisk in the protein pancake mix until just combined and pour the mixture onto the sheet pan. Top with fresh berries, if desired, and bake for 12 minutes or until lightly golden and set.
- Slice into 6 servings and enjoy with your favorite pancake toppings.
Notes
*Frozen berries are not recommended for the topping. Go with fresh berries for the best texture.
Reheating: Warm the pancakes on a sheet pan at 350°F for about 5 minutes covered with foil, or toast them in a toaster oven on the lightest setting until heated through.
Nutrition
Calories: 313kcal | Carbohydrates: 31g | Protein: 17g | Fat: 14g