Sheet Pan Protein Pancakes (Dairy and Gluten-Free)
User Reviews
5
Sheet Pan Protein Pancakes (Dairy and Gluten-Free)
Description
Sheet Pan Protein Pancakes start with a blend of 1:1 gluten-free baking flour and collagen powder to add protein and structure without dairy. The batter includes baking powder for rise, maple syrup for sweetness, dairy-free yogurt for moisture and tang, eggs, and almond milk to bind the ingredients. Frozen blueberries stirred in add bursts of flavor and moist pockets throughout. After mixing until smooth, the batter is spread evenly on a parchment-lined baking sheet and baked at 350°F until lightly golden on top. Once baked and slightly cooled, the large thin pancake is sliced and served.
The texture is soft and tender, with slight chewiness from the collagen and delicate fruit pockets. Baking on a sheet pan simplifies preparation compared to individual pancakes, offering a straightforward way to serve multiple people. The combination of gluten-free flour and dairy-free components suits dietary restrictions without sacrificing taste or texture.
Leftovers store well refrigerated up to 3 days or frozen between parchment paper sheets for longer. Reheating is easy in a toaster after thawing overnight in the fridge, preserving the pancake’s softness. Using a silicone spatula to smooth the batter before baking ensures even thickness and cooking.
Ingredients
- 2 cups 1:1 gluten-free baking flour
- ⅔ cup collagen powder
- 1 teaspoon salt
- ⅔ cup dairy-free yogurt
- 4 teaspoons baking powder
- ½ cup maple syrup
- 1.5 cups blueberries frozen
- 4 egg
- ½ cup almond milk
Instructions
- Preheat the oven to 350F.
- In a large bowl combine all the dry ingredients and mix lightly.
- One by one add the wet ingredients pouring the almond milk in last.
- Mix the pancake mix until smooth making sure to really scrape the bottom as collagen powder sticks.
- Stir in the frozen blueberries until just mixed.
- Pour the pancake batter onto a lined baking sheet and smooth it out until even.
- Bake for 21 minutes until the top is lightly golden. Let cool for 5 minutes out of the oven before slicing and serving.
Notes
- Mix blueberries into batter gently to avoid over-stirring, which keeps fruit from breaking down.
- Smooth the batter evenly on the lined baking sheet with a spatula for consistent baking.
- This recipe fits a 17.25x11.5 inch baking sheet; halve ingredients for an 8x8 dish if fewer servings are needed.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze between parchment sheets for up to 3 months.
- Thaw frozen slices in the fridge overnight before reheating in a toaster to retain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Calories | 200kcal | 10% |
| Carbohydrates | 31g | 10% |
| Protein | 15g | 30% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 82mg | 27% |
| Sodium | 420mg | 18% |
| Potassium | 254mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 134IU | 3% |
| Vitamin C | 5mg | 6% |
| Calcium | 165mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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