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.
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
Instructions
- 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)
- Add the oats to a blender and blend until a fine flour consistency.
- Add the rest of the ingredients except the blueberries to the blender. Blend until smooth.
- 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.
- Cool on a drying rack before cutting into pieces.
- Add toppings and enjoy!
Notes
Nutrient Facts:
- 439 calories
- 26g protein
- 21g fat
- 5g fiber
- 6g sugar
- 1.2mcg vitamin B12
- 49mcg selenium
- Natural peanut butter (or other nut butter)
- Small drizzle of honey or maple syrup
- Greek yogurt & honey