All the fluffy pancake goodness, zero flipping required. Mix, pour, bake and slice — this high-protein sheet pan bake is perfect for meal prepping breakfasts for the whole week.
⏱️ Prep: 5 min
🔥 Cook: 25 min
🍽️ Serves: 4
⏰ Total: 30 min
Nutrition (per serving)
|
311
Calories
|
26.8g
Protein
|
31.5g
Carbs
|
8.5g
Fat
|
Ingredients
- 1 cup Buttermilk Protein Pancake Mix
- 1/4 cup vanilla protein powder
- 1/2 cup Greek yoghurt
- 2 eggs
- 3/4 cup almond milk (or milk of choice)
- 5 g sweetener of choice (e.g. stevia, monk fruit, or sugar)
- 1/2 tsp cinnamon
- 1 banana, sliced (topping)
- 1/2 cup strawberries, sliced (topping)
- 1/2 cup blueberries (topping)
- 2 tbsp chocolate chips (topping)
Instructions
Step 1: Preheat your oven to 180°C (350°F) and grease a square baking dish (roughly 20x20cm / 8x8 inch) with cooking spray or a little butter.
Step 2: In a large bowl, whisk together the eggs, Greek yoghurt and almond milk until smooth and well combined.
Step 3: Add the Buttermilk Protein Pancake Mix, vanilla protein powder, sweetener and cinnamon. Mix until you have a smooth, thick batter with no dry lumps.
Step 4: Pour the batter evenly into the prepared baking dish and smooth out the top with a spatula.
Step 5: Scatter the banana slices, strawberries, blueberries and chocolate chips evenly over the top.
Step 6: Bake for 20–25 minutes, or until the centre is set and the edges are lightly golden. A toothpick inserted in the middle should come out clean.
Step 7: Allow to cool for a few minutes before slicing into 4 portions and serving.
💡 Tips
Pro tip: this bake keeps well in the fridge for up to 4 days - just slice, store in an airtight container, and reheat in the microwave for 30–40 seconds each morning. Swap the toppings for whatever fruit you have on hand!
Made this recipe? 🥞
Tag us @theproteinpancake on Instagram!
Leave a Review
How would you rate this recipe?
★
★
★
★
★
Leave a comment
This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.