sheet pan protein pancakes

Whip up a big batch of protein pancakes in no time with this sheet pan trick that's perfect for meal prepping breakfast for the week!

1 3/4 cup all purpose flour, generous, (291 g)
1 1/2 scoops Dymatize Elite Vanilla Casein Protein Powder, (50 g)
1 1/2 scoops Optimum Nutrition Gold Standard Whey Protein Powder, Vanilla Ice Cream, (47 g)
1 tbsp baking powder
1/2 tbsp cinnamon
3/4 tsp baking soda
1/4 tsp salt
2 cup 1% lowfat buttermilk – be sure to shake it well!, (16 fl oz)
3/4 cup liquid egg whites, (6 fl oz)
1/2 cup unsweetened applesauce, (4 fl oz)
3 large eggs
3 tbsp unsalted butter, melted, (1.5 oz)
3 tbsp light brown sugar, (36 grams)
1/2 tbsp vanilla extract

Pre-heat oven to 425°F. Spray a 1/2 sheet pan with non-stick cooking spray or rub with butter. Set aside.
Add dry ingredients to a large bowl and mix until evenly combined. Set aside.
To a smaller bowl, add eggs and egg whites and whisk until yolks are evenly incorporated. Add buttermilk, applesauce, brown sugar, and vanilla extract and whisk together. While continuing to whisk, slowly drizzle in the hot melted butter.
Add wet mixture into the dry mixture and whisk until just combined. It's okay if the mixture has lumps, so long as you can't see spots of powdery flour. Don't overmix it! This should be thicker than your average pancake batter.
Pour the batter into the prepared baking sheet and allow it to rest for about 5 minutes before putting it in the oven. Add desired toppings on top of the batter. Bake for 13-15 minutes or until top of pancakes are golden brown and a toothpick inserted into the center comes out clean.
Store leftovers covered in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.

Sheet Pan Protein Pancakes