The BEST High Protein Gluten free Sheet Pan Pancakes!

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is cost-effective.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and flavor.

Preheat the oven to 425°F (220°C).

Lightly grease a 13x8 baking sheet.

In a blender, add eggs, cottage cheese, Greek yogurt, soy milk, and melted butter.

Add 2 tablespoons of pure maple syrup, 1 teaspoon of cinnamon, 2 teaspoons of baking powder, and 1/4 teaspoon of salt to the blender.

Add 1 1/4 cups of sprouted gluten-free rolled oats and 1 cup of almond flour to the blender.

Add 2 tablespoons of ground flax to the blender.

Blend on high for about 1.5 minutes until the batter is smooth.

Pour the batter into the greased baking sheet and spread it evenly from corner to corner.

Add toppings: mini semi chocolate chips (about 1/4 cup), frozen blueberries (about 1/3 cup), sliced bananas, and frozen raspberries.

Bake in the preheated oven for 10-12 minutes until cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens