Sheet-Pan Protein Pancakes

• 50 g dry Rolled oats (⅔ cup dry)
• 25 g Vanilla whey protein powder (0.9 oz (about ¾ scoop))
• 4 g Baking powder (¾ tsp)
• 1 g Ground cinnamon (⅓ tsp)
• 0.3 g Salt (a pinch)
• 100 g (2 large eggs) Eggs
• 60 g (2 egg whites) Egg whites (2 large egg whites)
• 100 g Nonfat milk (⅓ cup)
• 60 g raw Ripe banana (2.1 oz raw)
• 2 g Vanilla extract (½ tsp)
• 50 g raw Blueberries (1.8 oz raw)
• 40 g Nonfat Greek yogurt (2¾ tbsp)
• 10 g Maple syrup (½ tbsp)

You'll need: Small baking sheet or 20 cm (8 inch) baking pan, Parchment paper, Blender, Spatula, Cutting board and knife.

Method

1. Blend the batter

   Heat the oven to 200°C (400°F) and line the pan with parchment. Blend the oats, whey, baking powder, cinnamon, salt, eggs, egg whites, milk, banana and vanilla for 45 seconds, until smooth. Let the batter rest for 3 minutes to thicken.

   The rest lets the oats soak up the liquid, so the pancakes bake up fluffy, not rubbery.

2. Pour and top

   Pour the batter into the lined pan and spread it into an even layer about 1.5 cm (½ inch) thick. Scatter the blueberries over the top.

   Tap the pan on the counter twice to pop any big air bubbles.

3. Bake until set

   Bake for 13–15 minutes, until puffed and golden at the edges and the middle is firm and springs back with no wet batter.

   Don't open the oven for the first 10 minutes. They puff up best when left alone.

4. Cut and serve

   Cut the pancake into squares, stack them on a plate, and top with the yogurt and a drizzle of maple syrup.

   Yogurt on top gives you a tangy 'butter' with extra protein and no extra sugar.

Swaps

• Blueberries → Sliced strawberriesSofter and sweeter, with similar calories.
• Rolled oats → Oat flour, same weightMakes a smoother, more cake-like pancake.