Baked Protein Pancakes are excellent for meal prep without the hassle of flipping pancakes. Gluten free sheet pan pancakes are high in protein for a satisfying breakfast
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 6
Author Meme
Ingredients
1 ½cupsoats old fashioned or quick
1 ½cupscottage cheese
6largeeggs
1teaspoonvanilla extract
1 ½teaspoonbaking powder
1 teaspoonoiloptional
Instructions
Add all of the ingredients to a food processor or blender and process until completely combined. Stop halfway through blending and push down any ingredients off the sides of the food processor bowl.
Let sit for 10 minutes while the oven preheats. Preheat the oven to 375°F. Coat a 9x13 baking pan with butter or oil.
Pour the batter into the prepared baking pan. Transfer to oven and bake for 10 minutes. Rotate pan and return to oven.
Reduce heat to 350°F and bake another 10-15 minutes, until a toothpick inserted in the center comes out clean. {These won't be as dark as these usually get when they are made into pancakes. The edges will be lightly browned and pulling off the sides of the pan.}
Cut into 4 or 6 pieces.
Keep tightly covered in an airtight container in the refrigerator for up to 6 days or the freezer for up to 6 weeks.