High Protein Sheet Pan Pancakes
Meal prepping for breakfast is such a great way to make sure you're getting a yummy and protein-packed breakfast even on busier mornings! I love that you can switch up the flavors in this high protein sheet pan pancakes recipe by trying new toppings. I added my favorite fruits, but you could also do chocolate chips!
Equipment
- 9x13 baking pan
Ingredients
- 3 cups of Clean Simple Eats Pancake & Waffle Mix: Vanilla powder you could sub out for your favorite protein pancake mix!
- 16 oz liquid egg whites
- 1 cup plain nonfat Greek yogurt
- Bananas Optional, For topping
- Strawberries Optional, For topping
- Blueberries Optional, For topping
- Nut butter Optional, For serving
- Sliced almonds Optional, For serving
- Maple syrup Optional, For serving
Instructions
- Preheat oven to 400 degrees and spray 9x13 baking pan with oil. If your pan tends to stick, you can line with parchment paper!
- In a large bowl, whisk pancake mix, eggs, and yogurt. *Tip: don't overmix for a fluffier pancake!
- Pour the batter into the baking sheet and spread it evenly with a spatula.
- Add toppings of your choice. I used strawberries, bananas, and blueberries. You could also do chocolate chips or nuts!
- Bake for around 13-15 minutes - until a toothpick comes out clean and edges are golden brown.
- Slice into squares and add pancake toppings of choice! I love sunflower butter and sliced almonds!
Notes
What I love about sheet pan pancakes is you can use whatever toppings you like! Any fruit, nut butters, granola - could even add whip cream, honey, or maple syrup for extra sweetness.
You can refrigerate the leftovers for around four days or freeze the squares and thaw them in the refrigerator when you're ready to eat them! To reheat, place the serving on a plate covered with a damp paper towel, and microwave for around 45 seconds.