Protein Sheet Pan Pancakes

Name: Protein Sheet Pan Pancakes
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 6
Cuisine: American
Ingredients: 1 piece Banana (1 medium banana (about 4 oz) very ripe (you can also use 4 oz unsweetened applesauce instead)); 2 pieces Egg (2 large eggs); 1 ½ cup Whole Milk (1½ cups milk I used Fairlife milk for an added protein boost); ¼ cup Avocado Oil (¼ cup avocado oil or butter, melted and cooled to room temp); 1 tsp Vanilla (1 tsp vanilla extract); 2 ½ cup Buttermilk Protein Pancake Mix (2½ cups Kodiak buttermilk protein pancake mix *can also use their GF mix here); 0 pieces Berry (optional: fresh berries for topping) — optional; 0 pieces Olive Oil Cooking Spray (olive oil or avocado oil cooking spray)

Protein Sheet Pan Pancakes - Breakfast (American)

17 minAmerican

Servings6

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Plan it in the app to put it on your week.

Vegetarian
Pescatarian
Halal

Steps

1Preheat the oven to 425 degrees F. and line a 10.5 x 15.5 inch sheet pan with parchment paper. Spray the parchment with the oil spray and set aside.
2In a large mixing bowl, mash the banana until no lumps remain. Add the eggs, milk, oil, and vanilla and whisk until mixed. If using applesauce instead of banana, whisk it in with the egg mixture.
3Whisk in the protein pancake mix until just combined and pour the mixture onto the sheet pan. Top with fresh berries, if desired, and bake for 12 minutes or until lightly golden and set.
4Slice into 6 servings and enjoy with your favorite pancake toppings.