Skip the time in the kitchen and fuel up your breakfast with these sheet pan protein pancakes. Light, fluffy, and with 15 grams of protein per serving, these gluten-free pancakes can also be made in advance for meal prep!
As a Certified Nutrition Coach, I strive to have all my clients eat 1 gram of protein per pound of body weight. This helps keep them full and their metabolism high. Using recipes like these protein pancakes means that they actually enjoy the process and still get to eat the foods they love.
This recipe makes busy mornings and lazy brunches that much easier, kinda like a 2-minute protein pancake in a bowl does. Without the need to flip these sheet pan protein pancakes are a one-and-done recipe that saves you time in the kitchen.
On top of that, they freeze well and can be used as a make-ahead breakfast for super busy mornings. A hit with kids and moms alike, these protein pancakes are ones you’ll make again and again.
“Thank you for sharing this recipe! It's the fastest I have ever made pancakes for a crowd so we could all eat at once. They were perfect!” - Glenda
Recipe Perks
Easy: No more standing at the stove to flip pancakes. Instead, with less effort you’ll have light, fluffy, fueling pancakes ready in 20 minutes.
High protein: This recipe uses collagen powder to amp up the protein intake and keep you full.
Healthy: Naturally dairy-free and gluten-free to suit everyone’s needs.
Meal prep: The recipe can be meal prepped in advance to help save you time in the morning.
Expert Tips To Make Them
With a well-stocked gluten-free pantry, you probably already have everything you need for this recipe on hand.
Once you have everything mixed and are adding the blueberries, don’t over-stir. Just mix them until they’re combined.
You’ll need to smooth the pancake batter onto the sheet with a silicone spatula so that it bakes evenly.
Collagen powder is the secret to the high-protein intake. Collagen powder is one of the cleanest sources of protein you’ll find. Learn more about the difference between collagen powder and protein powder.
This recipe uses a 17.25x11.5 size baking sheet. You can halve the recipe and cook it in a 8x8 casserole dish though if you don’t need as much.
Line the baking sheet with parchment paper so that you can get the slices off.
How To Make Them
Step 1: In a large bowl combine all the dry ingredients.
Step 2: One by one add the wet ingredients.
Step 3: Mix until smooth.
Step 4: Stir in the frozen blueberries until just mixed.
Step 5: Pour the pancake batter onto a lined baking sheet and smooth it out.
Step 6: Bake until golden.
Variations and Substitutions
These light and fluffy pancakes are delicious on their own but there are a variety of ways to adjust them.
Sweetener: Honey should work in place of maple syrup if needed but may make the batter thicker.
Fruit: Any frozen fruit will work and make for fun flavor swaps. If using larger fruits like mango or peaches you’ll want to dice them first. Of course, you can top them with fresh fruit also.
Indulgent twists: Adding in chocolate chips or drizzling the sheet pan pancakes with dairy-free chocolate ganache or dairy-free caramel sauce is a fun way to step up the indulgence for something like a Mother’s Day Brunch.
Greek Yogurt: Know that applesauce can be used for the dairy-free Greek yogurt but know that the protein intake will be less.
How To Meal Prep Pancakes
These sheet pan pancakes can be made in advance to help keep busy mornings easier. Follow the directions for the pancakes and let them cool fully.
Fridge: Store sliced pancakes in the fridge in an airtight container for up to 3 days.
Freezer: Freeze sliced pancakes between sheets of parchment paper in a plastic bag for up to 3 months.
Reheating: If the pancakes are in the freezer, let them thaw in the fridge overnight if at all possible. From there, place the slices into the toaster to reheat them.
Choosing A Collagen Powder
Collagen powder is one of my go-to sources of protein because it’s a clean source, it’s easy, and unlike protein powder, it doesn’t cause any bloat.
Perfect Supplements collagen powder contains no fillers, no hormone-altering ingredients, or anything else outside of the norm. And as a busy mom, it’s a game changer for upping my daily protein intake.
Learn more about the difference between collagen and bone broth and why you want to include it in your diet.
Grab your own collagen powder and start making high-protein recipes like collagen donuts and protein brownies. Use code mamabear10 to save yourself some money too.
FAQ’s
Both fresh and frozen blueberries (or any other fruit) can be used for the recipe.
You can probably use whey protein powder as it blends similarly. However, if you’re using a flavored protein you may want to cut the maple syrup and replace it with milk. Vegan protein powder cannot be used with this oven baked pancakes recipe as it absorbs too much liquid.
Other High Protein Breakfast Recipes
- Protein French Toast
- Egg white wraps
- Iced coffee protein shake
- 4 Ingredient protein pancakes
- Chocolate protein baked oats
- Overnight oats without protein powder
Inside the Strong and Sweet Guide, you’ll discover exactly how much protein you need each day, how to choose the right protein powder, and enjoy over twenty-five easy ultra-simple snack recipes, each packed with 17 grams of protein or more.
Sheet Pan Protein Pancakes (Dairy and Gluten-Free)
Video
Ingredients
- 2 cups 1:1 Gluten-Free Baking Flour
- ⅔ cup Collagen powder
- 1 teaspoon Salt
- ⅔ cup Dairy-free yogurt
- 4 teaspoons Baking powder
- ½ cup Maple syrup
- 1.5 cups Frozen blueberries
- 4 Eggs
- ½ cup Almond milk
Instructions
- Preheat the oven to 350F.
- In a large bowl combine all the dry ingredients and mix lightly.
- One by one add the wet ingredients pouring the almond milk in last.
- Mix the pancake mix until smooth making sure to really scrape the bottom as collagen powder sticks.
- Stir in the frozen blueberries until just mixed.
- Pour the pancake batter onto a lined baking sheet and smooth it out until even.
- Bake for 21 minutes until the top is lightly golden. Let cool for 5 minutes out of the oven before slicing and serving.
Notes
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Glenda says
Thank you for sharing this recipe! It's the fastest I have ever made pancakes for a crowd so we could all eat at once. They were perfect!
jane says
My family loved this!
Sharon says
My son is bulking for football season so I have been meal prepping high protein breakfasts for him. He loves these so we're adding them to the rotation. Thank you very much!
Carol says
Was looking for some breakfast meal prep options and this recipe was great.
Sage says
Thank you for sharing this recipe