Sheet-Pan Protein Pancakes (Gluten-Free)
These Sheet-Pan Protein Pancakes are gluten-free, very lightly sweetened with maple syrup, and perfect for meal prep!
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!
Calories: 106kcal, Carbohydrates: 8g, Protein: 6g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.5g, Trans Fat: 0.002g, Cholesterol: 22mg, Sodium: 216mg, Potassium: 47mg, Fiber: 2g, Sugar: 2g, Vitamin A: 38IU, Calcium: 110mg, Iron: 1mg
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