Sheet Pan Protein Pancakes
Bake a full batch of fluffy protein pancakes on one sheet pan — no flipping required. Slice into squares for a muscle-building grab-and-go breakfast.
PROTEIN 24g
CALORIES 312
P:E RATIO 7.7
TIME 25m
YIELD 8
P:E 7.7
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
2 cups whole wheat pancake mix FLAVOR
2 scoops (60g) vanilla protein powder FLAVOR
4 large eggs 24G PROTEIN
1 1/2 cups milk DAIRY
2 tablespoons melted coconut oil FLAVOR
1 teaspoon vanilla extract FLAVOR
1 cup blueberries FLAVOR
2 tablespoons maple syrup (for drizzling) FLAVOR
Nonstick cooking spray FLAVOR
MEAL PREP LOGISTICS
- Storage: Store in airtight containers with parchment between layers in the fridge for up to 5 days, or freeze for up to 2 months.
- Batching: Don't overmix the batter — overmixing makes pancakes tough instead of fluffy.
- Reheat: Pop in the toaster for 2 cycles from fridge, or microwave for 45 seconds. From frozen, toast for 3 cycles.
EXECUTION STEPS
01
THE MACRO PREP
Preheat oven to 425°F (220°C). Line a half-sheet pan (18x13 inches) with parchment paper and spray with cooking spray.
02
THE MACRO PREP
In a large bowl, whisk together pancake mix and protein powder.
03
VEGGIE STEAM-SAUTÉ
Add eggs, milk, coconut oil, and vanilla. Stir until just combined — a few lumps are fine.
04
THE MACRO PREP
Pour batter evenly onto the prepared sheet pan, spreading to the edges.
05
STEP 5
Scatter blueberries over the top of the batter.
06
STEP 6
Bake for 13–15 minutes until the center springs back when pressed and edges are golden.
07
STEP 7
Let cool for 5 minutes, then cut into 8 even rectangles.
08
STEP 8
Drizzle lightly with maple syrup before storing if desired.