Sheet Pan Protein Pancakes

For the Wet Ingredients

1. In a blender add the milk, cottage cheese, syrup, applesauce and vanilla. Blend for 30 seconds to a minute or until the cottage cheese is smooth.
2. In a large bowl, add the egg whites and whip them with a whisk until they become frothy and increase in volume. You aren't looking for stiff peaks like in a meringue, just enough to build some volume.

For the Dry Ingredients

1. In a large bowl, add the oat flour, powdered milk, baking soda, baking powder, and salt until everything is well incorporated.

For the Batter

1. Pour the contents of the blender into the egg whites and mix.
2. Slowly whisk in the dry ingredients to form the batter.
3. Line a 17" x 11" (half size sheet pan) with parchment paper to prevent stickage.
4. Spray with oil and dump your batter into the center. Spread it across the pan so that it is even throughout.
5. Bake at 375 °F (191 °C) for 20 minutes or until it has set in the center and is firm to the touch.

Storage

1. Once cooled, I use a pizza cutter to cut the giant slab into 12 equal pieces.
2. I vacuum seal all of my snacks for Snack City. In order to prevent them from freezing together and getting smushed, I flash freeze them by placing into the freezer, uncovered until all the pieces have frozen solid.
3. Once solid, I transfer them into a Fresh & Save bag and remove all of the air with a vacuum pump.
4. To reheat, I microwave the pancakes for 1-2 minutes or until hot. The nutrition information here is for 1 piece with no toppings included.