These Sheet Pan Protein Pancakes with PB, Chocolate & Banana are a gluten free, EASY, kid-friendly and nutritious way to make pancakes without having stand over the pan to flip each pancake!
Guys. I am a freaking genius. You all know I’m obsessed with pancakes. I specifically love protein pancakes because they have a nice combination of carbs and protein that make them perfect as a post-workout snack. 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 entertaining at brunch. That was until I came up with these sheet pan protein pancakes. OMG, you will never make pancakes any other way again.
What is in these sheet pan protein pancakes?
Like most pancakes, these are surprisingly easy to pull off with ingredients you probably already have lying around in the fridge and pantry. You will need:
- Oat flour (gluten free if needed)
- Powdered Peanut butter
- Baking powder
- Ground flax
- Low fat cottage cheese
- Egg whites
- Mashed very ripe bananas
- Dark chocolate chips
How do I make a pancake on a baking sheet?
These sheet pan pancakes are like regular pancakes but WAY EASIER. You will want to start by greasing a 19Ã¢â‚¬x 12Ã¢â‚¬ baking sheet with cooking spray and preheating your oven to 425 F. To a large bowl, mix together the oat flour, powdered peanut butter, baking powder, cinnamon, flax and salt.
Then, 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.
Finally, you will want to carefully spread the batter into the prepared baking sheet and top with chocolate chips and banana slices. Bake at 425 for 12 minutes, turning the pan around in the oven once.
Can I add different fruit to these protein pancakes?
OMG Yes! Like all pancakes, these protein 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 (like TUESDAY!) You do you!
What makes these pancakes high in protein?
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.
is this recipe kid friendly and good for toddlers?
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.
Can you meal prep these pancakes for the week and freeze leftovers?
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.
Do you have any other protein pancake recipes that I can try to make with a sheet pan?
You bet I do! Check out some of these favourites – I am totally obsessed with pancakes obviously.
What do you think about these genius sheet pan protein pancakes? Leave me a comment below and share this with a pancake lover!
Sheet Pan Protein Pancakes with PB, Chocolate & Banana
- Preheat oven to 425 F and spray a 19x12 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.
Updated on July 21st, 2020
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.