These Sheet Pan Chocolate Chip Pancakes with Banana & Peanut Butter are an EASY and nutritious way to make pancakes without having stand over the pan to flip each pancake!
Guys. I am a freaking genius. Hear me out – you all know I’m obsessed with pancakes. But you know what I hate? MAKING PANCAKES.
The first ones always burn or are undercooked, and you have to stand there carefully babysitting for like 20 minutes until they’re all done. And then, by the time you do finish, the first ones you made are stone cold. It’s definitely not an ideal situation for this pancake lover!
That was until I came up with these sheet pan chocolate chip pancakes. OMG, you will never make pancakes any other way again.
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Why This Recipe Works
Okay so I think we have established that these sheet pan chocolate chip pancakes are the breakfast hack of the century. But if you need a little more convincing to make these pancakes, here are some more reasons why you need to add them to your morning routine STAT!
- High protein without protein powder
- Gluten free
- Made in under 30 minutes
- Only requires 10 ingredients
- Kid friendly
- Uses up pantry staples
- Super easy to prepare!
Key Ingredients
Oat flour – I like to use oat flour to make these sheet pan pancakes because it adds a bit more fibre to my breakfast. But it’s also because I have such a surplus of oats sitting around my pantry, that making oat flour from scratch is a great way to use them up! Simply pulse the oats in a food processor until fine, and voila. Thats all there is to it!
Powdered Peanut butter – Look at me sharing all my hacks with ya’ll! Powdered peanut butter is one of my favourite ways to add a delicious peanut butter flavour to my baking. Its also easier to work with than regular nut butter.
Ground flax – I don’t remember the last time I DIDN’T add flax seed to baked goods or pancakes, so yes I am definitely throwing in some good ol’ flax seed to the mix for those omega 3 fats!
Cottage Cheese – To make these sheet pan chocolate chip pancakes high in protein without adding protein powder, I add cottage cheese AND egg whites! Not only does it up the protein, but it also makes these pancakes super moist.
Mashed very ripe bananas – Bananas are a great way to add sweetness to these sheet pan pancakes without the need for any added sugar.
How to Make This Recipe
Step 1: To a large bowl, mix together the oat flour, powdered peanut butter, baking powder, cinnamon, flax and salt.
Step 2: To a food processor, puree the cottage cheese until very smooth. Add that to the dry ingredients, along with the egg whites, banana and vanilla.
Step 3: Mix batter until well combined.
Step 4: Spread into the prepared baking sheet and top with chocolate chips and banana slices. Bake at 425 for 12 minutes, turning the pan around half way through the cooking period to ensure it cooks evenly. Serve with peanut butter, banana, and maple syrup, if desired.
Expert Tips
This recipe is pretty versatile so you can totally switch up the flour and add-in’s to your liking! I’d also suggest making sure that the batter is evenly distributed on the baking sheet to ensure that it is evenly cooked in the oven – you can use a spatula for this.
Depending on your oven, you may need to cook the pancakes a little longer. You can test the doneness the same way you would with any baked good and use a toothpick to ensure that its cooked through. If after 12 minutes in the oven it is still not done, you can keep it cooking in the oven for 3-4 minute intervals until cooked through.
Recipe FAQs
OMG Yes! Like all pancakes, these sheet pan chocolate chip pancakes are very versatile, and you can throw in any fruit or berries or add ins you want. Heck, you can add sprinkles if it’s a special occasion. You do you!
The combination of egg whites and cottage cheese make these pancakes extra high in protein. I have no issue with whole eggs, but if you want to up the protein per pancake, egg whites will yield the best results. This is particularly important if you’re using these protein pancakes as a post workout snack where we want to keep fats low so they don’t interfere with protein absorption.
If I could tell you how many of these pancake squares my son ate, it would probably answer your question really well. Now, admittedly, I ate the chocolate chips out of the pancakes before giving them to my son (momma’s treat). But if you have an older kid, a few chocolate chips is totally no biggie.
The reason I love these sheet pan pancakes (aside from the fact that I don’t have to worry about flipping pancakes), is that they’re so easy to cut into squares and freeze. I cut them into portions and then put them into a freezer bag separated by parchment paper.
More Recipes You Might Like
Check out some of these favourites – I am totally obsessed with pancakes obviously.
- BLACK FOREST CAKE CHOCOLATE PROTEIN PANCAKES
- NUTELLA PROTEIN PANCAKES
- STRAWBERRY CHEESECAKE PROTEIN PANCAKES
- CHOCOLATE PEANUT BUTTER BANANA PROTEIN PANCAKES
What are your favourite pancake hacks lately?
Sheet Pan Chocolate Chip Pancakes with Banana & PB (High Protein)
Ingredients
- 1 ½ cup oat flour gluten free if needed
- ¼ cup powdered Peanut butter
- 2 ½ tsp baking powder
- 1 tsp cinnamon
- 1 tbsp ground flax
- ¼ tsp salt
- 1 ½ cup low fat cottage cheese
- 4 tsp vanilla
- 1 cup egg whites
- 2 medium mashed very ripe bananas
FOR TOPPING:
- 1 banana thinly sliced
- ¼ cup dark chocolate chips
- Natural peanut butter for serving
- Maple syrup if desired, for serving
Instructions
- Preheat oven to 425 F and spray a 19×12 baking sheet with cooking spray.
- To a large bowl, mix together the oat flour, powdered peanut butter, baking powder, cinnamon, flax and salt.
- To a food processor, puree the cottage cheese until very smooth. Add that to the dry ingredients, along with the egg whites, banana and vanilla.
- Spread into the prepared baking sheet and top with chocolate chips and banana slices. Bake at 425 for 12 minutes, turning the pan around half way through the cooking period to ensure it cooks evenly. Serve with peanut butter, banana, and maple syrup, if desired.
Video
Nutrition
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
Rebecca Whitenton says
GAME CHANGERS! My kid has been on a pancake/waffle kick, but it creates a huge mess and takes a while to pull together. Made these this morning and I’m happy to report they are 100% toddler approved. I’m saving half for this week for quick breakfasts and going to freeze a few. I love that I can dress these up with anything.
Rose says
Hi, can’t wait to try! How much is one serving size/portion that the nutritional information is calculated with?
Abbey Sharp says
About two pancake squares
rose says
Thank you!! Made today and it was delicious 🙂
Noelle Ann says
LOVE these. I can’t digest protein powder well so most of the “protein pancake” recipes are out of the question. I do this every time I have leftover bananas and I freeze leftovers. This actually inspired me to always keep egg whites in my fridge and I now I just add them to everything I can to boost up the protein.
Also, really good way to sneak in nutrients for my boyfriend, who is pickier than a toddler!
Angela says
These are the BEST & tastiest sheet pan pancakes! I make them regularly for my husband & I and freeze leftovers for quick, easy & healthy breakfasts during the week, topped with berries, Greek yoghurt, a dollop of crunchy pb & drizzle of maple syrup! Thanks Abbey, I’ve made your other sheet pan recipes & love all of them, so much easier than making skillet pancakes!😊
Alexandra Kushnir says
Made these for brunch and everyone loved them! Nothing was left over since 5 of use ate it all!!! it was a hit and so easy to make. I did increase baking time to about 18-20 minutes because it wasn’t totally cooked through in the middle. Probably due to different ovens cooking differently. Otherwise, great brunch idea! Will definitely make this again.
Kerri says
These look amazing and I can’t wait to give them a try. How do you recommend reheating them if I portion and freeze leftovers? Thanks! 🙂
Abbey Sharp says
i usually pop in the microwave for 20 seconds, or you can pull them out and let them thaw in the fridge overnight.
Linda Gonzalez says
This recipe is absolutely delicious and easy to make, I didn’t add peanut butters, and it was still a hit! My kids loved it!
Linda
Abbey Sharp says
so glad!!
Kelly says
Delicious! I’m dairy free so substitute the cottage cheese for more egg whites! Next time I might try some dairy free yogourt instead if I can find some!
Abbey Sharp says
Awesome 🙂
Lauren says
I replaced the oat flour with whole wheat flour and the cottage cheese by yogourt and it worked out great!
Abbey Sharp says
Awesome! Yogurt is definitely a good swap. So glad you enjoyed.
Natalie says
What if I only have full fat cottage cheese 4%? Will this work or should I dilute it with milk?
Abbey Sharp says
Yep that should work just fine. No need to dilute.
Alyson says
Ideas on powdered PB substitute?
Jana says
Can you give the number of egos for egg whites please?
Abbey Sharp says
Should be 8