White Chocolate Peppermint Sheet Pan Protein Pancakes
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1 cup white flour
1 cup whole wheat flour
1½ tbsp Baking powder
45 g protein powder (I used White Chocolate Peppermint from Clean Simple Eats (code TAMI))
¼ cup sugar-free maple syrup
1¼ cup milk
1 large eggs
¼ cup coconut oil (melted)
2 tbsp white chocolate chips
Heat oven to 375 degrees Fahrenheit and spray a 9×13-inch pan with cooking spray.
In a large mixing bowl, add your dry ingredients (flour, protein powder, baking powder). Stir until well combined.
Add in your sugar-free maple syrup, eggs, milk, and coconut oil, and mix until just combined (do not overmix).
Pour the batter into your prepared baking dish and sprinkle with your toppings of choice.
Place the pan into the preheated oven for 12-15 minutes or until an inserted toothpick comes out clean.
Allow pancakes to cool for 10-20 minutes before slicing into 8 portions.
Enjoy! If meal prepping, be sure to store your pancakes in an airtight container.
Macros:
8 servings
Calories: 228kcal
Carbohydrates: 29g
Protein: 12g
Fat: 8g