Description

These Sheet Pan Protein Pancakes are a nutritious and convenient breakfast option, combining the goodness of rolled oats, cottage cheese, and eggs into a simple batter baked to perfection. Ready in just 30 minutes and yielding 8 servings, this recipe offers a high-protein, wholesome start to your day with customizable toppings like berries, bananas, or nuts.

Ingredients

Scale

Main Ingredients

2 cups rolled oats
1 cup cottage cheese
4 large eggs
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt
1 tablespoon honey or maple syrup

Optional Toppings

Berries
Bananas
Nuts

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Instructions

Preheat the oven: Preheat your oven to 375°F (190°C) and prepare a large baking sheet by greasing it generously or lining it with parchment paper to prevent sticking.
Prepare the batter: In a blender, combine the rolled oats, cottage cheese, eggs, baking powder, vanilla extract, salt, and honey or maple syrup. Blend the mixture until it forms a smooth, consistent batter.
Pour and bake: Pour the smooth batter onto the prepared baking sheet, spreading it out evenly to ensure uniform cooking. Place the sheet in the oven and bake for 20 minutes or until the top turns golden brown and the pancakes are cooked through.
Cool and serve: Remove the sheet pan from the oven and allow the pancakes to cool for a few minutes. Then, cut into squares and serve warm with your choice of toppings such as fresh berries, sliced bananas, or nuts for added flavor and texture.

Notes

You can substitute honey with maple syrup for a vegan-friendly alternative if desired.
For a gluten-free version, ensure you use certified gluten-free oats.
Adjust baking time slightly if your oven runs hot or cold; look for a golden brown surface as a good indicator.
These pancakes reheat well in the microwave or toaster oven for a quick breakfast.
Adding a pinch of cinnamon or nutmeg to the batter can enhance the flavor profile.