Sheet-Pan Protein Pancakes (Gluten-Free)
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These Sheet-Pan Protein Pancakes are gluten-free, very lightly sweetened with maple syrup, and perfect for meal prep!
I love making protein pancakes for the whole family on the weekends! I love making my Gluten-Free Chocolate Protein Pancakes, but lately I’ve started meal prepping these sheet-pan pancakes on Sundays for an easy, nutritious breakfast for the kids throughout the week.
This recipe makes 15 slices of pancakes, each slice containing 6 grams of protein. Since the slices are fairly thin, I like to have about 3-4 slices (equaling 18-24 grams of protein). Since I always aim to get at least 30 grams of protein per meal, I like to supplement with some fried eggs or chicken breakfast sausage.
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Recipe Ingredients
You’ll need the following ingredients to make these Gluten-Free Protein Pancakes:
Ingredient Notes
- Protein Powder: I use Be Well by Kelly Plant-Based Vanilla Protein Powder for this recipe which contains 20 grams of protein per serving and only has 3 ingredients. If you’d like to try it, you can use my code: SUPERMOMEATS for 15% off your order.
- Cottage Cheese: Any percentage fat will do. I used 4%.
Additions
- Berries: Add frozen or fresh berries to your pancakes for added sweetness, antioxidants, and polyphenols!
- Chocolate Chips
- Banana Slices
Substitutions
- Protein Powder: You can use any protein powder you’d like, just note that the texture, quality, and protein amount may vary. I would recommend looking for a protein powder that has minimal ingredients and no added sugar.
- Almond Flour: You can replace the almond flour with 1:1 gluten-free baking flour or regular all-purpose flour.
Tools For This Recipe
- High-speed blender
- Large baking sheet
How to Make Sheet-Pan Protein Pancakes: Step-by-Step
For the full recipe with the exact ingredients, scroll down to the printable recipe card below!
Step 1: In a high-speed blender, blend oats, almond flour, baking powder, salt, and protein powder until oats become a flour, about 15 seconds.
Step 2: Add eggs, maple syrup, vanilla extract, cottage cheese, and almond milk to the blender and blend until smooth.
Step 3: Pour pancake batter on a greased baking sheet and spread out evenly.
Step 4: Add any desired toppings, like berries, and bake in the oven for about 12 minutes at 425 degrees Fahrenheit. Allow pancakes to cool for about 5-10 minutes before slicing, so they don’t break apart.
Recipe Tips & Tricks
- Meal Prep: These pancakes are great to meal prep so you can have a nutritious, protein-forward breakfast for you or your kids throughout the week.
- Allow Pancakes to Cool: After taking the pancakes out of the oven, I recommend that you allow them to cool on the baking sheet for 5-10 minutes before slicing, so they don’t break apart.
What to Serve With Protein Sheet-Pan Pancakes
- Coffee: I love sipping on my favorite clean organic coffee, Purity Coffee, that is mold, mycotoxin, and pesticide free. It’s seriously the best coffee I’ve ever had! I top mine with frothed homemade cashew milk. Get 20% off your Purity Coffee order with my code: SUPERMOMEATS
- Eggs: I love serving my pancakes with a couple of fried eggs to boost the protein content.
- Bacon or Breakfast Sausage: If you eat meat, these pancakes are delicious served with bacon or breakfast sausage.
Storage & Reheating
- Fridge: Store leftovers in an airtight container in the fridge for 3-4 days.
- Freezer: Let pancakes cool completely, then transfer them to an airtight freezer-safe container, adding a piece of parchment paper between each pancakes so they don’t stick together. Store in the freezer for 2-3 months.
- Reheating: Reheat pancakes in the microwave, or if you have a toaster oven you can reheat that way so they are a little more firm.
Frequently Asked Questions
I have not tried making these vegan, so I am not 100% sure. You could try to make flax or chia eggs, by combining 2 tablespoons flaxseed meal/chia seeds with 5 tablespoons water. You would also need to replace the cottage cheese with a vegan cottage cheese.
I use Be Well by Kelly’s Plant-Based Vanilla Protein Powder which only has 3 ingredients, no added sugar, and has 20 grams of protein per serving. You can use my code: SUPERMOMEATS to get a 15% discount on your order!
Berries (fresh or frozen), chocolate chips, or banana slices!
Did you try this recipe?
Let me know how you liked it by leaving a comment and rating below! Or tag me on Instagram and share what you made!
More Breakfast Recipes You’ll Love!
Sheet-Pan Protein Pancakes (Gluten-Free)
Ingredients
- 1 cup gluten-free oats
- 1 cup almond flour, blanched + super-fine
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 serving vanilla protein powder
- 2 eggs
- 2 tablespoons 100% pure maple syrup
- 1 teaspoon vanilla extract
- 1 cup low fat cottage cheese
- 1 cup almond milk, unsweetened and plain
- Avocado oil spray
Instructions
- Preheat oven to 425 degrees Fahrenheit. Spray a large baking sheet with avocado oil spray so it’s fully coated/greased.
- In a high-speed blender, blend oats, almond flour, baking powder, salt, and protein powder until the oats become a flour, about 15 seconds.
- Add eggs, maple syrup, vanilla extract, cottage cheese, and almond milk to the blender and blend until smooth.
- Pour pancake batter onto the greased baking sheet and spread batter out evenly using a spatula.
- Add any desired toppings, like berries, and bake in the oven for about 11-12 minutes. Allow pancakes to cool for about 5-10 minutes before slicing, so they don’t break apart. Enjoy!