Sheet Pan Protein Pancakes with PB, Chocolate & Banana

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!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 154kcal

Author Abbey Sharp

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”x 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