It’s neat to have homemade pancakes for breakfast. But tell me you haven’t felt like a prisoner of the stove, while everyone around you is eating and you’re still flipping flapjacks… We’ve got a solution for you. Sheet Pan Pancakes. <<but make it have carbs, protein, fiber, and taste delicious>>
With a sheet-pan pancake, you can mix up the toppings to make everyone in the house happy. We went for chocolate, sprinkles, and fruit. To be honest, the sprinkles and chocolate won out in our house. I had high hopes for the freeze-dried fruit, as I didn’t want to add additional moisture to the already ‘moist’ <if you hate that word too, I’m with you> pancakes. But, truth be told, they did get a little browner than I’d hoped. I challenge you to find the BEST toppings for this recipe.
If you like a firmer pancake texture, let these rest for 5 – 10 minutes out of the oven. If you like a little ooey-gooey texture, dive in immediately!
If you aren’t feeding an army and plan to save some of these pancakes for later, I recommend refrigerating them and then popping them in the toaster to warm them up. <This may alter your topping choice, but I’m not judging.> You can also stir those chocolate chips into the pancake batter to keep those nice and firm inside the pancakes for reheating.
Just a reminder that these pancakes alone are not a full meal. You will need to make sure that you pair these little baby cakes with other options, depending on your nutrition needs. Most of us will need additional carbs with these, cue maple syruuuuup. And, some of us might need even more protein. You can accomplish this by adding a side of eggs or Greek yogurt or just eating a double portion, which is always welcomed.
I kinda can’t wait to see what you all choose as toppings, so go ahead and share that with me here in the reviews or on social by tagging @featherstonenutrition – regardless, ENJOY!
High Protein Sheet Pancake Bake
Ingredients
- 2 cups cottage cheese
- 2 cups milk or milk alternative
- 2 tsp vanilla extract
- 2 eggs
- 2 tbsp maple syrup
- 3 cups protein pancake mix
Optional Toppings
- chocolate chips
- sprinkles
- blueberries
- strawberries
- freeze-dried fruit
Instructions
- Preheat oven to 350 degrees F.
- Blend cottage cheese with a blender. (You can add a little of your milk if the mixture is too thick for your blender.) Alternatively, you can use cottage cheese as is but the pancakes will have an uneven texture.
- In a large bowl, mix all of the ingredients together with a whisk until smooth.
- Grease a rimmed baking sheet with butter or spray oil.
- Pour pancake batter evenly into the pan.
- Top with any desired toppings. (Highly recommend adding toppings for each member of the house!)
- Bake for 25 minutes or until brown and cooked through. (The cottage cheese provides a lot of moisture, so these pancakes will be doughier than typical cake-like pancake.)
- Allow to cool for 5 minutes before cutting. Cut into 16 squares and 2 squares is one serving.
Notes
- These pancakes have more moisture than your typical pancake, thanks to the addition of cottage cheese and extra milk. (yay protein!) But this means that the texture is a little different. Let them rest for 5 - 10 minutes out of the oven, and then they will firm up.
- Storage is important for making leftovers delicious! I do not recommend freezing these pancakes. But, if you do not eat them all at once, place them in the fridge and reheat them in the toaster.