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Sheet pan protein crepe | Sweet peas and saffron


Skip the disrespect with this enormous batch of stir-fry pancakes! They are light and fluffy and fill them with juicy blueberries and a small vanilla with 11g of protein per serving. Prepare them in advance and heat them up for a simple breakfast during the week.

When it comes to pancakes, I'm a enormous fan of protein pancakes. Whether it's very popular great, soft protein pancakes or this Instant Pot Protein Pancake BitesThis extra protein means you won't be hungry for an hour after you eat it.

These pancake protein pancakes are readers' favorites for good reason – no flip, simple to prepare, and you'll have breakfast alert for a week (or more!).

Why are you making this recipe?

  • It's light and fluffy and simple to customize
  • Protein powder will help you feel full
  • store well and warm up

record video

Check out the video below to see how simple it is to cook pancakes! You can find more recipe videos. Youtube channel.

Content notes

  • Fame– I used a mixture of all-purpose and whole wheat flour (50% each). You can trade it in for 100% all-purpose or 100% white whole wheat flour. I don't cognize if gluten-free flour, almond flour, or other alternative flours will work in this recipe (abandon us a comment if you try!)
  • Protein powder– I recommend the vanilla whey protein powder. In my experience, pea protein powder doesn't replace the whey for pancakes, and vanilla adds extra flavor to pancake bites
  • Coconut oil– Use refined coconut oil to avoid a distinct coconut flavor. Replace with vegetable oil or butter if necessary
  • Maple syrup– can be used instead of honey or brown sugar; Alternative sweeteners have not been tested (abandon us a comment if your try!)
  • Blueberry Can be used fresh or frozen. Do not thaw when using frozen food

Step by step instructions

The quantities of ingredients can be found on the recipe card.

  1. Stir in the batterMix the flour, baking powder, and protein powder in a large bowl. Add the maple syrup, milk, eggs, and melted coconut oil, then mix until everything is well mixed and there is no flour left. Fold the blueberry last, parting it for the tips of some pancake bites.
  2. Add to the baking sheetSpray oil on a 9 x 13 inch baking sheet and evenly spread the pancake batter. Scatter extra blueberries on top.
  3. to bake– Bake for 15-18 minutes at 425 ° F.
  4. Serve cold +– Chill for 10 minutes before cutting into 8 portions. Serve immediately or save for later.

Recipe tips

Use vanilla whey protein powder

While testing protein pancakes, I found that pea protein powder and whey protein powder didn't behave the same. While the pea protein powder was being added, the batter was incredibly thick and slightly soft.

I recommend sticking to vanilla whey protein powder for top results. If you're using pea protein powder, you may need to add more liquid to make it spreadable. If you try pea protein powder, abandon a comment below!

I use AllWhey French Vanilla Protein Powder

A bowl for simple cleaning

Creating a single bowl recipe is always my goal as it makes cleaning up a lot easier. Happy to say these pancakes can be mixed in a bowl. First mix the dry ingredients, then use a spatula to mix the wet ingredients with the batter. Make sure there are no more sacks of flour.

A kitchen scale is your top friend!

Another great way to avoid washing dishes? Place your bowl on a kitchen scale and weigh your ingredients. No more dirty measuring cup and spoon for measuring coconut oil, maple syrup or other ingredients! I've added weights for most of the ingredients to this recipe and others are simple teaspoon or tablespoon sizes.

Kitchen scales are a great way to properly measure your flour. For this recipe we will use 2 cups of spoons and leveled flour, which will go up to 250g. Did you cognize that by filling your flour you can measure almost twice as much flour?

Recipe variants

This is a great simple recipe to play around with. Here are a few ideas:

  • Red Apple– Replace blueberries with 1 cup of diced apples and 1/2 cup of fresh or frozen blueberries
  • pumpkin bread– Replace blueberries with 1 cup of grated zucchini (express moisture), 1/2 cup of chopped walnuts, 1/4 cup of mini chocolate, 1/2 teaspoon of cinnamon
  • Citrus fruitsAdd 1 tablespoon of lemon or lime zest
  • other fruits– Replace with blueberries, chopped strawberries, blackberries, raspberries, sliced ​​bananas or other fruits – Note: Do not use large or overly moist fruits as this can avoid pancakes from cooking properly
  • other protein powders– Replace the vanilla whey protein powder with a different flavor – chocolate or lemon may be fine!
  • Matcha– Reader Jenn P added 2 tablespoons of green matcha powder

Storage and rewarming

These pancakes are great for making meals and can be kept in both the fridge and freezer:

  • Fridge- Allow to cool completely before dividing into food prep containers – store in a multi-compartment container as shown above and add yogurt or other ingredients. Store in the refrigerator for up to 4 days.
  • Freeze- Cool it completely and wrap each piece with cling film. Store servings in a larger freezer bag, food prep container, or reusable silicone bag (squeeze out as much air as possible). Freezer for up to 1 month *
  • thawing one night in the refrigerator
  • Warm up Microwave until warm. Make sure to serve the pancakes with syrup, yogurt, or any other ingredient that will help restore moisture as these will dry out a small after storage.

* I don't recommend ice cream for more than 1 month as it tends to dry out.

Check out my favorite Food preparation containers Besides my tips for me top freezer container.

More options for preparing breakfast

☆ Did you make this recipe? I would love to hear how it turned out! Leave me a rating and star rating in the comments below. Your comments are very helpful!

Sheet of pan protein crepe

Course: breakfast

Local cuisine: American

Calorie: 232kcal

Portion: 8th

Skip the disrespect with this enormous batch of stir-fry pancakes! They are light and fluffy and fill them with juicy blueberries and a small vanilla with 11g of protein per serving. Prepare them in advance and heat them up for a simple breakfast during the week.

Preparation time15th minute

cooking time15th minute

total time30th minute

  • Preheat oven to 425 ° F.

  • Mix the flour, baking powder, and protein powder in a large bowl.

  • Add maple syrup, milk, eggs, and butter and mix until well blended.

  • Spray oil on a 9 by 13 inch baking sheet and rub it with a paper towel to ensure an even coating.

  • Pour the batter onto a baking sheet and sprinkle with blueberries.

  • Bake for 15-18 minutes, until a toothpick comes out clean and touches the pancake again.

  • Let cool for 10-20 minutes, then cut into 8 portions.

  • Storage Store in a closed container in the refrigerator for 4 days.

  • Store in the freezer, wrap in plastic, and store in a larger freezer bag or container for up to 3 months. Thaw completely before serving.

  • For serving: enjoy cold or light heating.

  • Serve with yogurt and fresh fruit and / or maple syrup.

1- As you measure the flour, be sure to rise, spoon, then flatten. You can replace the all-purpose and whole-wheat flour mixture with 2 cups of all-purpose flour or 2 cups of white whole-wheat flour. Alternative flours were not tested.
2- vanilla whey protein powder is recommended; Pea protein powder doesn't behave the same, and may require additional fluids to lean it down. It can be softer if you don't select a flavored protein powder.
Replace maple syrup with honey or brown sugar; alternative sweeteners were not tested.
4- If you are using frozen blueberries, do not thaw them before adding them.
warehouse
After you've cooked the pancakes, cool them completely on a wire rack.

  • Store in the refrigerator in an airtight container for food preparation for 3-4 days (on the 4th day they begin to dry, so serve with yogurt and syrup).
  • Freezer – Wrap individual slices in plastic wrap and then store them in a meal prep container, freezer bag, or reusable silicone bag. Freeze for up to 1 month.

Warm up
Heat in the microwave until the heat has evaporated. Serve with yogurt, strawberries and / or syrup.
Variations

  • Red Apple– Replace blueberries with 1 cup of diced apples and 1/2 cup of fresh or frozen blueberries
  • pumpkin bread– Replace blueberries with 1 cup of grated zucchini (express moisture), 1/2 cup of chopped walnuts, 1/4 cup of mini chocolate, 1/2 teaspoon of cinnamon
  • Citrus fruitsAdd 1 tablespoon of lemon or lime zest
  • other fruits– Replace with blueberries, chopped strawberries, blackberries, raspberries, sliced ​​bananas or other fruits – Note: Do not use large or overly moist fruits as this can avoid pancakes from cooking properly
  • other protein powders– Replace the vanilla whey protein powder with a different flavor – chocolate or lemon may be fine!
  • Matcha– Reader Jenn P added 2 tablespoons of green matcha powder

Offer: onemonitoring | Calorie: 232kcal | Carbohydrates: 33G | Protein: 11 ..G | Fat: 8thG | Saturated fatty acids: 5G | Cholesterol: 70mg | Sodium: 150mg | Fiber: 2 ..G | Sweets: 9G


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