This protein packed pancake recipe makes for a super quick and healthy breakfast that keeps you full. The mix is blended together the night before and it’s baked in the oven, meaning no standing in front of the stove flipping pancakes. The pancakes are perfect for busy mornings and gluten free and refined sugar free.
Blending the mixture the night before, baking it in the oven and freezing the leftovers hits all the marks of maximizing time, minimizing waste and getting to enjoy food with your people. The time saved allows me to make the BEST pancake toppings: Baked Apples and Pears and Homemade Maple Whipped Cream. Another favorite make ahead breakfast for busy mornings is Apple Cinnamon Overnight Oats.
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Ingredients
- old fashioned oats
- milk (or non dairy milk)
- cottage cheese
- eggs
- banana
- vanilla
- maple syrup
- chia seed
- ground flax
- collagen (optional)
- salt
- baking powder
See recipe card for quantities.
Instructions
Step One: Place all ingredients EXCEPT baking powder in a large bowl and blend using an immersion blender or place all ingredients in a blender and blend on high for 1 minute.
Step Two: Cover and place the mixture in the fridge overnight.
Step Three: In the morning, preheat the oven to 350 degrees and prepare a large sheet pan covered with parchment paper. Remove pancake mixture from the fridge and stir in the baking powder.
Step Four: Pour the mixture out onto the baking sheet and use an offset spatula to evenly spread the mixture out. Try to get a consistent thickness to ensure even baking.
Step Five: Bake for 14 minutes at 350 degrees, rotating the pan halfway through. Slice into squares using a pizza cutter or sharp knife. Top with maple syrup, Baked Apples and Pears and Homemade Maple Whipped Cream.
Hint: If the parchment paper sticks to the bottom of the pancakes, flip the pancake over and peel the parchment paper away.
Give yourself the gift of prep!
In this section I will give you ways to freeze, re-purpose and/or use some of your ingredients for another meal. Save yourself some time and effort next time you’re in the kitchen!
Freeze leftovers: Place leftover pancakes on a sheet tray in the freezer, allowing them to fully freeze without touching. Then place in a freezer bag. You could also place pieces of parchment paper between the pancakes and stack them in the bag to freeze. Place the pancakes in the fridge the night before to defrost or defrost in the microwave for an even quicker breakfast.
Variations
- Add mix ins- after spreading the pancake mix on the sheet tray add blueberries, strawberries, or chocolate chips.
- Stovetop pancakes- these pancakes can be cooked on the stovetop just like standard pancakes. Pour about ¼ cup of batter in a hot buttered pan or on a griddle. Allow to cook for 2 minutes or until bubbles come up on the top, then flip and cook for an additional 1-2 minutes.
Storage
Store in the fridge for 2-3 days or freeze any leftovers. Be sure to let the pancakes fully freeze before stacking in a freezer bag to prevent sticking.
Top Tip
My absolute favorite way to eat these pancakes is topped with Baked Apples and Pears and Homemade Maple Whipped Cream. The baked fruit is sweet enough on it’s own to completely replace the syrup.
Related
Looking for other cottage cheese recipes? Try these:
Breakfast Recipes
Recipe
Sheet Pan Oat Pancakes with Cottage Cheese
Course: Breakfast6
servings10
minutes14
minutes24
minutesIngredients
1 ½ cups old fashioned oats
½ cup milk
1 cup cottage cheese
3 eggs
1 banana
1 teaspoon vanilla
3 tablespoon maple syrup
1 tablespoon chia seed
2 tablespoon ground flax
2 tablespoon collagen (optional)
2 teaspoon baking powder
Directions
- Place all ingredients EXCEPT baking powder in a large bowl and blend using an immersion blender or place all ingredients in a blender and blend on high for 1 minute.
- Cover and place the mixture in the fridge overnight. *
- Preheat the oven to 350 degrees and prepare a large sheet pan covered with parchment paper.
- Remove pancake mixture from the fridge and stir in the baking powder.
- Pour the mixture out onto the baking sheet and use an offset spatula to evenly spread the mixture out. Try to get a consistent thickness to ensure even baking.
- Bake for 14 minutes at 350 degrees, rotating the pan halfway through. Slice into squares using a pizza cutter or sharp knife.
Notes
- *If you cannot let the mix sit overnight in the fridge, allow it to sit for 20 minutes in the fridge. It will be thin when spreading. Use a pan with a lip.
