Protein Pancakes Baked in the Oven (GF)
These time-saving high protein sheet pan pancakes will make your mornings feel easy, nourished, and balanced. Creamy ricotta cheese, blueberries and lemon bring this breakfast recipe alive.
Calories
Ingredients
- 2 cups 2 1:1 gluten-free flour blend
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 cup ricotta cheese
- 2 Tbsp lemon juice
- 1 cup unsweetened oat milk or any milk of choice
- 1/4 cup pure maple syrup adjust to taste
- 1 tsp vanilla extract
- 1 cup fresh blueberries you can use frozen if preferred
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C)
- Prepare the Pan**: Line a half-sized baking sheet (about 9×13 inches) with parchment paper to prevent sticking. **If you are using a regular-sized baking sheet, then double this recipe
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined
- Mix Wet Ingredients: In another bowl, mix together the eggs, ricotta cheese, oat milk, maple syrup, lemon juice and vanilla extract. Mix until smooth and well combined
- Combine Mixtures: Pour the wet ingredients into the dry ingredients. Stir until just combined, being careful not to overmix
- Pour into the Pan: Pour the pancake batter into the prepared sheet pan, spreading it evenly. Sprinkle with blueberries and gently push them down into the batter
- Bake: Bake for about 15-20 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out clean. Cooking time may vary depending on what size of baking sheet you are using and how thick the batter is. A half baking sheet using this same recipe measurements bakes for 20 minutes
- Cool and Slice: Remove the sheet pan from the oven and let it cool for 10 minutes. Use a knife to slice the pancakes into 10 slices
- Serve: Enjoy warm, topped with additional blueberries, a drizzle of maple syrup, or a dollop of yogurt if desired!
