Name: High Protein Pumpkin Sheet Pan Pancakes
Prep time: 5 min
Cook time: 22 min
Total time: 27 min
Yield: 8
Ingredients: 2 cups 2% cottage cheese; 1 cup canned pumpkin puree; 2 large eggs; 1 cup old fashioned oats; 1/2 cup Kodiak Butttermilk Power Cakes mix; 1 tsp baking soda; 1 tsp pumpkin pie spice; 2 Tbsp monk fruit sweetener; 2 scoops PE Science gourmet vanilla protein powder; 1 cup water; 1/4 cup heaping mini semi sweet chocolate chips

High Protein Pumpkin Sheet Pan Pancakes

Easy High Protein Sheet Pan Pancakes with Chocolate Chips

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Prep Time 5 mins Cook Time 22 mins Total Time 27 mins

Cooking Temp: 350 F Servings: 8 Nutrition: 221 cal | 18g Protein |26g Carbs | 7g Fat

Cooking Method: Baking, Blending Cuisine: American Courses: Breakfast

Description

Get ready for fall with my High Protein Pumpkin Sheet Pan Pancakes! These super easy pancakes are made by blending all the ingredients, pouring the pumpkin-infused batter onto a parchment-lined sheet pan, and baking to perfection. Sprinkle with chocolate chips for an extra treat! Perfect for meal prep—just cut them into portions to match your macros. With their delicious pumpkin flavor and simplicity, these pancakes are sure to become a repeat favorite this season!

MyFitnessPal: High Protein Pumpkin Sheet Pan Pancakes EHK

Serving Size: Recipe cut into 8ths- 151g/ 5.3oz- 221 calories | 18g protein | 26g carbs | 7g fat |

Serving Size: Recipe cut into 6ths- 201g/ 7oz- 294 calories | 24g protein | 35g carbs | 9g fat |

Serving Size: Recipe cut into 4ths- 302g/ 10.6oz- 441 calories | 35g protein | 52g carbs | 13g fat |

Instructions

Preheat your oven to 350°F (175°C) and line a standard-size baking sheet (18x13 inches) with parchment paper.
Place all ingredients except the mini chocolate chips into a blender, making sure to add the water last. Blend until smooth and fully combined, about 30 seconds to 1 minute, depending on your blender.
Pour the batter onto the prepared baking sheet, spreading it out evenly.
Sprinkle the mini chocolate chips evenly over the top of the batter.
Bake in the preheated oven for 20-25 minutes, rotating the pan halfway through, until the pancakes are set and lightly golden.
Allow the pancakes to cool slightly, then cut into your desired serving size to fit your calorie, protein, and macro goals.
These pancakes are perfect for meal prep! Serve with chicken sausage or eggs on the side to complete the meal. Enjoy!

Nutrition Facts

Servings 8

Amount Per Serving
Calories 221kcal

% Daily Value *
Total Fat 7g11%
Saturated Fat 3g15%
Cholesterol 71mg24%
Sodium 472mg20%
Potassium 187mg6%
Total Carbohydrate 26g9%
Dietary Fiber 3g12%
Sugars 10g
Protein 18g36%

Vitamin A 63 IU
Vitamin C 1 mg
Calcium 11 mg
Iron 12 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serving Size: Recipe cut into 8ths-

151g/ 5.3oz- 221 calories | 18g protein | 26g carbs | 7g fat |

Serving Size: Recipe cut into 6ths-

201g/ 7oz- 294 calories | 24g protein | 35g carbs | 9g fat |

Serving Size: Recipe cut into 4ths-

302g/ 10.6oz- 441 calories | 35g protein | 52g carbs | 13g fat|

MyFitnessPal: High Protein Pumpkin Sheet Pan Pancakes EHK

*All nutrition information provided is an estimate. While all efforts have been made to be accurate, variations can occur due to ingredient sourcing and preparation methods.