Sheet Pan Protein Pancakes

This is a great breakfast recipe that you can make ahead of time for those busy mornings! Who else loves pancakes but doesn’t have the time to prep and cook them?

Enter Sheet Pan Pancakes!

These are made with healthier ingredients (no white flour or sugar) plus has added protein, so it is a full balanced meal! Enjoy with some pure organic maple syrup, raw honey, fresh fruit or some all natural nut butter!

Sheet Pan Protein Pancakes Recipe:

INGREDIENTS:

80g (about 2/3 cup) almond flour
40g (about 1/3 cup) coconut flour
3-4 full scoops (75g) protein powder (bone broth collagen or grass fed whey)
1/3 to ½ cup granulated erythritol sweetener
2 tsp aluminum free baking powder
1 tsp pure vanilla extract
1 whole egg
2 egg whites
¼ cup (60g) applesauce, unsweetened (could also use pumpkin or banana)
1/3 cup non dairy plant based milk
Optional cinnamon or berries

DIRECTIONS:

Pre-heat the oven to 350F.

Combine all dry ingredients in a large bowl. In a separate smaller bowl, whisk together the wet ingredients. Add wet to dry and mix well. It will look like traditional pancake batter.

Line a baking sheet or 9×13 Pyrex dish with parchment paper. Transfer to sheet or dish and spread evenly. Bake at 350F for 15-20 minutes, then let cool before cutting into “pancake squares”.

Makes about 525g total weight and 16 2×2 inch square pancakes.