Is there anything worse than having a group of hangry brunch guests waiting for you to finish making the pancakes that you may or may not be burning? Skip the hassle of trying to make more pancakes while the finished ones are getting cold and make these sheet-pan pancakes instead! These guys are high-protein, can feed an entire crowd at once, and are a whole lot easier to clean up than scraping failed pancake flip bits off the ceiling.
These pancakes are also just as customizable as regular pancakes. Below are ideas for Cranberry Orange Panacakes and Almond Butter Pancakes, but the sky's the limit with what you can create. Fruit? Yes! Chocolate chips? Heck yes! Potato chips? I won’t judge!
These are also meal prep and freezer friendly! I love grabbing a couple in the morning and pairing them with some fresh fruit or boiled eggs for a more complete meal.
I’d love to see what flavor combinations you make with these! If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters
Recipes:
Protein Pancake Base Recipe
Makes about 16 square pancakes
Ingredients:
60 ml - Non-Dairy Milk of Choice
45 g - Brown Rice Protein Powder - I used Naked Nutrition
35 g - Oat Flour
122 g - Apple Sauce
4 - Large Eggs
48 g - Nut or Seed Butter of Choice
8 g - Coconut Sugar
1 tbsp - Apple Cider Vinegar
1 ½ tsp - Baking Soda
1 tsp - Baking Powder
1 tsp - Vanilla Extract
½ tsp - Salt
Instructions:
Preheat oven to 350F.
In a small bowl, add nut-milk and apple cider vinegar. Set aside for 10 minutes and allow to “curdle”.
In a bowl, mix brown rice protein powder, oat flour, baking soda, baking powder, and salt.
In a separate bowl, mix nut-milk mixture, apple sauce, eggs, cashew butter, coconut sugar, and vanilla extract.
While stirring, gradually add dry ingredients to wet ingredients. Mix until well combined and no lumps remain.
Line a sheet pan with parchment paper and pour batter onto it. Spread batter out evenly*.
Sprinkle remaining almonds on top and bake for 10-12 minutes*
Remove from oven and allow to cool before slicing and serving.
Top with your favorite pancake toppings and enjoy!
*Notes:
- If your sheet pan is too big for the batter to reach the edges, create a “wall” with tinfoil to adjust it your desired size.
- This bakes quickly. Check on it during baking to ensure it doesn’t burn.
- These pancakes are freezer friendly and a great meal prep option. To reheat after freezing, wrap the frozen pancake in a damp paper towel and microwave for about 45 seconds.
Cranberry Orange Sheet Pan Protein Pancakes with Orange Cream
Makes about 16 square pancakes
Ingredients:
50 ml - Oat Milk
10 ml - Orange Juice
45 g - Brown Rice Protein Powder - I used Naked Nutrition
35 g - Oat Flour
122 g - Apple Sauce
4 - Large Eggs
48 g - Cashew Butter
16 g - Coconut Sugar
60 g - Dried Cranberries
1 tbsp - Apple Cider Vinegar
1 ½ tsp - Baking Soda
1 tsp - Baking Powder
1 tsp - Vanilla Extract
½ tsp - Salt*
2 tbsp - Orange Zest - Plus more for garnish
Orange Creme Ingredients:
200 g - 5% Greek Yogurt
30 ml - Maple Syrup
2 tbsp - Orange Zest
½ tbsp - Orange Juice
½ tbsp - Vanilla Extract
Instructions:
Preheat oven to 350F.
In a small bowl, add milk and apple cider vinegar. Set aside for 10 minutes and allow to “curdle”.
In a bowl, mix brown rice protein powder, oat flour, cranberries, orange zest, baking soda, baking powder, and salt.
In a separate bowl, mix almond milk mixture, orange juice, apple sauce, eggs, cashew butter, coconut sugar, and vanilla extract.
While stirring, gradually add dry ingredients to wet ingredients. Mix until well combined and no lumps remain.
Line a sheet pan with parchment paper and pour batter onto it. Spread batter out evenly*.
Sprinkle remaining almonds on top and bake for 10-12 minutes*
While pancakes are baking, mix orange creme ingredients together.
Remove from oven and allow to cool before slicing and serving.
Top with a generous dollop of the orange creme and enjoy!
*Notes:
- If your sheet pan is too big for the batter to reach the edges, create a “wall” with tinfoil to adjust it your desired size.
- This bakes quickly. Check on it during baking to ensure it doesn’t burn.
- These pancakes are freezer friendly and a great meal prep option. To reheat after freezing, wrap the frozen pancake in a damp paper towel and microwave for about 45 seconds.
Sheet Pan Almond Butter Protein Pancakes
Makes about 16 square pancakes
Ingredients:
60 ml - Almond Milk
45 g - Brown Rice Protein Powder - I used Naked Nutrition
35 g - Oat Flour
122 g - Apple Sauce
4 - Large Eggs
48 g - Almond Butter
8 g - Coconut Sugar
42 g - Almonds - roughly chopped, reserve half for topping
1 tbsp - Apple Cider Vinegar
1 ½ tsp - Baking Soda
1 tsp - Baking Powder
1 tsp - Vanilla Extract
½ tsp - Almond Extract
½ tsp - Salt*
Instructions:
Preheat oven to 350F.
In a small bowl, add milk and apple cider vinegar. Set aside for 10 minutes and allow to “curdle”.
In a bowl, mix brown rice protein powder, oat flour, half of the chopped almonds, baking soda, baking powder, and salt.
In a separate bowl, mix almond milk mixture, apple sauce, eggs, almond butter, coconut sugar, vanilla extract, and almond extract.
While stirring, gradually add dry ingredients to wet ingredients. Mix until well combined and no lumps remain.
Line a sheet pan with parchment paper and pour batter onto it. Spread batter out evenly*.
Sprinkle remaining almonds on top and bake for 10-12 minutes*
Remove from oven and allow to cool before slicing and serving.
Top with your favorite pancake toppings and enjoy!
*Notes:
- Omit if almond butter is salted
- If your sheet pan is too big, create a “wall” with tinfoil to make it your desired size.
- This bakes quickly. Check on it during baking to ensure it doesn’t burn.
- These pancakes are freezer friendly and a great meal prep option. To reheat after freezing, wrap the frozen pancake in a damp paper towel and microwave for about 45 seconds.
Want to make your own nut butters to make these recipes? Find out how here.
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