PB & J SHEET PAN PANCAKE

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 350°F (175°C).

In a mixing bowl, combine 2 cups of Kodiak pancake mix and 1 tablespoon of baking powder.

Add 1 scoop of vanilla protein powder to the dry ingredients and mix well.

Gradually add 3/4 cup of almond milk to the mixture, adjusting as needed for consistency.

In place of 2 eggs, add 1/3 cup of egg whites to the mixture.

Incorporate 2 tablespoons of avocado oil into the batter.

If the batter is too thick, add more almond milk until a pancake-like consistency is achieved (approximately 1 and 1/4 cups total).

Pour the batter into a prepared 9x13 inch baking dish, spreading it evenly.

Microwave chunky peanut butter for 10-15 seconds until loose, then dollop it onto the batter.

Microwave all-natural fruit jelly for a few seconds until loose, then dollop it onto the batter as well.

Use a spatula to swirl the peanut butter and jelly into the batter, creating a marbled effect.

Bake in the preheated oven for about 25 minutes.

Remove from the oven and let cool slightly before cutting into pieces.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens