Green Sheet Pan Protein Pancakes

These Green Sheet Pan Protein Pancakes are a quick and easy way to serve pancakes to your entire family! Plus, this high protein breakfast is great for food prep and adds vegetables to your morning meal.

Gluten Free, Nut Free, Soy Free, Dairy Free

Disclaimer: This recipe is sponsored by Manitoba Milling Co., but as always, all opinions are my own. Thank you for supporting the brands that make the Chelsey Amer Nutrition blog possible.

Pancakes scream weekend brunch to me… They’re slightly indulgent and all fluffy stacked up tall with a drizzle of pure maple syrup on top. Mmmm I can taste it already!

Most of the time I prefer to make protein pancakes because they keep me full longer than a traditional mostly carb stack of pancakes. It’s all about balance after all, am I right?!

But it takes some time to make a seriously good stack of protein pancakes. You have to mix the batter, then let it sit for a few minutes, then cook them stove top, one-by-one.

As a new mom, I honestly just don’t have time for that! I would MUCH rather spend that extra time sleeping!

But since protein pancakes are one of my all-time FAVORITE breakfasts (I have several protein pancake recipes on my blog), I wanted to find a way to save time making pancakes in advance.

Enter the Sheet Pan Protein Pancake…

I love a good sheet pan meal because you cook everything on a parchment paper-lined sheet pan, it all bakes at once, and you can eat. Sheet pan meals are a mom’s DREAM! Not to mention clean-up is a BREEZE too!

So, when I saw the idea of sheet pan pancakes floating around Pinterest, I knew I had to try it with my beloved protein pancakes!

And it worked like a charm…

But first, let’s chat about protein-packed pancakes…

Protein pancakes became popular a couple of years ago when someone came up with the idea (not me!) of combining a banana + eggs to make a pancake-like breakfast. Personally, I fell in love. But if you’re really in the mood for pancakes, the banana egg pancakes don’t have the fluffy pancake-like consistency that you really want.

I took the basic concept of the protein pancake and made it my own by adding in oats and ground flaxseed for an extra nutrient boost and staying power!

Ingredients in Spinach Protein Pancakes

You need less than 10 ingredients to make Green Sheet pan Protein Pancakes:

Bananas are still part of the base of this recipe. They provide natural sweetness so you can make a stack of pancakes sans added sugar.

Eggs are the other major part of the base of this recipe. Eggs are packed with protein (6 grams per large egg), plus nutrients like choline and vitamin D.

Oats add staying power to this recipe. Blend oats into a flour-like consistency that’s packed with fiber so these pancakes are digested slower. If you don’t have oats you can swap in whole wheat flour (1/2-3/4 cup).

Ground Flaxseed is key in this recipe! Ground flaxseed adds healthy omega-3 fatty acids, filling fiber, and some plant-based protein, plus acts as a binder.

I’m excited to partner with Manitoba Milling Co. because I’ve been a fan of their ground flaxseed for a long time. Not only is their milled flaxseed made in a nut-free facility, but it has the best texture of any ground flaxseed I’ve ever used. It’s powdery and smooth, so blends effortlessly into most recipes (like this one!). AND it doesn’t have to be refrigerated!

The Pizzey family has been growing their flaxseed on family farm in Manitoba, Canada for over 100 years! They know what they’re doing when it comes to milled flaxseed. Plus, it’s easily available online (I order everything from Amazon, including this milled flaxseed)!

Baby Spinach is the “secret” ingredient that turns these pancakes green. I’m fairly certain my son will grow up thinking pancakes are always green because I make this recipe for him so much… and he eats it up!

Blending spinach into the batter adds vitamin K, folate, calcium, iron, antioxidants, and many more nutrients without altering the taste of the protein pancakes very much.

Cinnamon adds an extra burst of flavor. The combo of bananas + cinnamon is heavenly! Plus, cinnamon helps slow the rise of your blood sugar when combined with carbohydrates.

Equipment to Make Sheet Pan Pancakes

You only need a few key items to make sheet pan protein pancakes…

Sheet Pan – I used a quarter sheet pan that’s 13 x 9 inches, like this one. You can double the recipe and use a larger sheet pan, like a half-sheet pan too.

High-Powered Blender – I used a Vitamix to make this recipe, but you could also use any high-powered blender. If you don’t have a blender you can still make this recipe, but omit the spinach. It’s important to get it to a barely-there consistency.

Parchment Paper – Make clean up a breeze and help yourself by using parchment paper for this recipe.

How to Make Sheet Pan Protein Pancakes

This recipe is so easy to make in just 4 steps:

1. Add all ingredients into a blender.
2. Blend
3. Pour the mixture into a baking sheet
4. Bake

You can top with whatever you’d like – maple syrup, fresh fruit, nut/seed butter.

How to Food Prep Sheet Pan Protein Pancakes

Even better, you can make these Sheet Pan Protein Pancakes in advance. Once the pancakes cool slightly after baking, slice and store in an airtight container in the refrigerator. You can warm them up on the stove, in a toaster (or toaster oven), or even in the microwave (although that’s my least-preferred option).

You can freeze these protein pancakes too. Wrap individual slices in plastic wrap and place in an airtight container. I prefer defrosting in the toaster oven.

These Green Sheet Pan Protein Pancakes are…

• Easy to make
• Fun to feed your family
• Great for food prep
• Packed with protein
• Loaded with nutrients

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XO