# Sheet Pan Protein Pancakes

This recipe shows how to make sheet pan protein pancakes that are cheap, easy to make, and tasty. They are perfect for meal prepping and storing in the freezer.

- Servings: 24 servings
- Total time: 9 min
- Cuisine: American
- Category: Breakfast
- Language: en

## Ingredients

- 2 cups milk
- 2.67 cups cottage cheese
- 0.5 cup applesauce
- 0.25 cup maple syrup
- 1 tsp vanilla extract or vanilla powder
- 2.25 cups egg whites
- 0.67 cup powdered milk
- 4 cups oat flour
- 2 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 100 grams chocolate chips
- 150 grams sliced strawberries
- 150 grams blueberries

## Instructions

1. Place a blender container over a scale and add two cups of 2% milk, two and two-thirds cups of low-fat cottage cheese, one-half cup of unsweetened applesauce, one-fourth cup of maple syrup, and one teaspoon of vanilla extract or vanilla powder.
2. Cap the container and blend for about 30 seconds until the cottage cheese is completely liquefied.
3. Place a large bowl over the scale and pour in two and a quarter cups of liquid egg whites.
4. Whisk the egg whites vigorously until they are nice and foamy.
5. Place another bowl over a scale and add two-thirds of a cup of powdered milk.
6. Add four cups of oat flour, two teaspoons of baking powder, one-half teaspoon of baking soda, and one-half teaspoon of salt.
7. Mix all of the dry ingredients together.
8. Give the egg whites one more quick whisk to reform any dissolved foam.
9. Pour the milk mixture into the bowl with the egg whites and stir.
10. While constantly whisking, slowly add in the dry ingredients bit by bit to form the batter.
11. Get out your two half sheet pans and line them both with parchment paper to prevent any sticking.
12. Give each sheet pan a hardy spray of oil.
13. Divide the batter evenly between the two sheet pans.
14. Spread the batter out across each sheet pan so that you have an even layer throughout.
15. Bake at 375°F (190°C) for 20–22 minutes.
16. Let the sheet pans cool for a couple of minutes.
17. Pull the parchment paper from your sheet pan and lay it down on your cutting surface.
18. Roll the pizza cutter across to create your pieces.
19. Cut each sheet pan into twelve equal pieces.
20. Prepare the pancakes for long-term storage in the freezer. It’s best to freeze these uncovered in the freezer until each piece is frozen solid so that they have the chance to freeze individually.
21. Place a wire rack down on a sheet tray to raise them up off the surface to allow for air circulation to hit all the sides.
22. This will also help any moisture that is on the bottom of the pieces dry out to prevent any freezer burn.
23. For the second tray, place another wire rack down right over the first layer and then stack the remaining pancakes right on top.
24. Create some space in your freezer, place the tray inside, and let the pancakes freeze solid.
25. Make another batch. This time, a chocolate chip and a berry version.
26. Repeat steps for the chocolate chip and berry versions.
27. Once frozen solid, vacuum seal the pancakes in bags.
28. To reheat, pull a bag from the freezer, toss a few on a plate, and microwave for one to two minutes until hot.

## Equipment

- blender
- scale
- two half sheet pans
- parchment paper
- whisk
- pizza cutter
- wire rack
- vacuum sealer

## Source

- Original video: https://youtu.be/z2ET9DZJWoU?si=vHGLr4FUPZ1oojPj
- Recipe page: https://www.cliprecipe.com/recipe/a85dacd2-fd5e-4b95-a7d7-5cdd34407979
- Extracted: 2025-02-08

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt