Sheet Pan Berry Protein Pancakes

Name: Sheet Pan Berry Protein Pancakes
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 cup gluten-free 1-to-1 baking flour; 1 cup egg white protein powder (unflavored); 6 large eggs; 1 cup liquid egg whites; 1.5 cup unsweetened oat milk (certified gluten-free); 0.25 cup maple syrup (pure); 2 teaspoon baking powder; 1 teaspoon vanilla extract; 0.5 teaspoon salt; 1 cup fresh blueberries (washed and dried); 1 cup fresh strawberries (hulled and chopped)

Fluffy oven-baked gluten-free pancakes studded with fresh blueberries and strawberries, packed with egg white protein and cut into easy grab-and-go squares.

Prep: 10 min
Cook: 18 min
Total: 28 min
Servings: 6
Cuisine: American
Difficulty: Easy

Dietary

Dairy-Free
Gluten-Free
Low-Sodium
High-Protein
Vegetarian
Pescatarian
Nut-Free
Soy-Free
Low-Saturated-Fat
Low-Fat
Low-Calorie

Ingredients

2 cup gluten-free 1-to-1 baking flour
1 cup egg white protein powder (unflavored)
6 large eggs
1 cup liquid egg whites
1.5 cup unsweetened oat milk (certified gluten-free)
0.25 cup maple syrup (pure)
2 teaspoon baking powder
1 teaspoon vanilla extract
0.5 teaspoon salt
1 cup fresh blueberries (washed and dried)
1 cup fresh strawberries (hulled and chopped)

Instructions

Preheat oven to 375°F. Line an 18x13-inch rimmed sheet pan with parchment paper and lightly spray with nonstick cooking spray.
In a large bowl, whisk together 2 cups gluten-free 1-to-1 baking flour, 1 cup egg white protein powder, 2 teaspoons baking powder, and 1/2 teaspoon salt.
In a separate bowl, whisk 6 large eggs, 1 cup liquid egg whites, 1 1/2 cups unsweetened oat milk, 1/4 cup maple syrup, and 1 teaspoon vanilla extract until thoroughly blended.
Pour the wet ingredients into the dry ingredients and stir gently just until combined and no dry pockets remain.
Pour the batter onto the prepared sheet pan and spread evenly to all four corners with a spatula.
Scatter 1 cup fresh blueberries and 1 cup chopped strawberries evenly across the top of the batter.
Bake at 375°F for 16 to 18 minutes until golden on top and a toothpick inserted in the center comes out clean. Cool for 5 minutes, then slice into 6 equal squares.

Notes

Cool squares completely before storing in an airtight container for up to 4 days, or freeze between parchment sheets for up to 1 month. Reheat in a toaster oven or microwave for 45 to 60 seconds.

Nutrition (per serving)

Calories: 370
Protein: 32 g
Carbohydrates: 44 g
Fat: 7 g
Fiber: 4 g
Sodium: 480 mg
Saturated Fat: 1.8 g
Sugar: 14 g
Cholesterol: 185 mg