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Sheet Pan High Protein Pancakes (gluten free)

Sheet Pan High Protein Pancakes (gluten free)

These high protein pancakes are easy to make in a sheet pan and are gluten free. Only 20 minutes to make and balanced in protein, fat & fiber.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4 servings
Course: Breakfast, Snack
Calories: 439
Ingredients Method Notes

Ingredients
  

  • 1⅓ cups cottage cheese
  • 8 eggs
  • 2 cups oats (rolled or quick oats)
  • 2 tbsps butter (melted)
  • 1 tsp cinnamon
  • ¼ tsp sea salt
  • 1 cup blueberries

Method
 

  1. Preheat the oven to 400°F. Line a 9×13 inch sheet pan with foil, leaving an overhang. Grease the foil. (can also use a 9x13 cake pan; grease pan well)
  2. Add the oats to a blender and blend until a fine flour consistency.
  3. Add the rest of the ingredients except the blueberries to the blender. Blend until smooth.
  4. Pour the batter into the prepared pan. Sprinkle the blueberries evenly onto the batter. Bake for 18-20 minutes (some ovens may need longer), or until a toothpick inserted into the center comes out dry.
  5. Cool on a drying rack before cutting into pieces.
  6. Add toppings and enjoy!

Notes

Nutrient Facts:
  • 439 calories
  • 26g protein
  • 21g fat
  • 5g fiber
  • 6g sugar
  • 1.2mcg vitamin B12
  • 49mcg selenium
Suggested Toppings:
  • Natural peanut butter (or other nut butter)
  • Small drizzle of honey or maple syrup
  • Greek yogurt & honey