Sheet Pan Protein Pancakes with Berry Swirl
Cooked on a sheet pan, these pancakes make cleanup a breeze and can be prepared the night before. Buttermilk and protein powder add satisfying nutrients.
Yield: 12 servings
Cooking spray
2 cups buttermilk
2 eggs, beaten
1 tsp pure vanilla extract
4 Tbsp melted ghee or unsalted butter
⅓ cup maple syrup
1¼ cups whole wheat flour
1 cup all-purpose flour
¼ cup vanilla protein powder
1 tsp baking soda
2 tsp baking powder
½ tsp sea salt
For the swirl:
½ cup strawberries
½ cup blueberries
½ cup raspberries
1 tsp brown sugar
Powdered sugar, for topping
Preheat oven to 425° F. Line an 11-by-17-inch, rimmed baking sheet with parchment paper. Spray parchment and sides of pan with cooking spray.
Whisk the buttermilk, eggs, vanilla, ghee and maple syrup together in a medium bowl. Set aside. In a separate bowl, combine the dry ingredients—whole wheat flour and salt. Add the wet ingredients to the dry in three additions until just mixed. Pour into the prepared pan and smooth the top.
Blend the berry swirl ingredients in a blender until smooth. Add ½ teaspoon of water if mixture is too stiff. Add small dollops of the berry mixture to the top of the pancake batter. Drag a wooden toothpick or skewer through the berry mixture to create a swirled pattern.
Place the pan in the oven and bake for 11 minutes, until lightly golden. Let cool for about 5 minutes, then sprinkle with powdered sugar. Cut into 12 squares with a knife. Enjoy warm with maple syrup. Can be stored in the fridge for up to two days.
Recipe and photo courtesy of Frances Largeman-Roth.
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