Name: Sheet Pan Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 1/2 cup non-dairy milk; 3 tbsp apple cider vinegar; 3 tbsp maple syrup; 2 tbsp vanilla; 3 1/3 cup oat flour; 1/3 cup protein powder (4 scoops); 3 tbsp baking powder; 1 tsp salt; Strawberries; Bananas; Blueberries; Chocolate chips; Cinnamon + Coconut Sugar; Peanut Butter + Jam/Jelly

Jump to Recipe Print Recipe

Welcome to NOT Mundane Meal Prep where I meal prep something that will keep you excited to eat it all week long. These sheet pan pancakes have a variety of toppings you can put on top so each morning you can choose what combinations to have for breakfast. This recipe comes together in around 30 minutes and you have breakfast for the entire week!

Sheet Pan Pancakes: Toppings! A Variety!

What makes these sheet pan pancakes enjoyable to eat all week long isn't just the taste, its' the variety of toppings you can add! Here are the toppings I used for this recipe, but feel free to switch it up if you'd like:

Strawberries
Bananas
Chocolate Chips
Wild Blueberries
Cinnamon + Coconut Sugar combo
Peanut Butter + Jelly

I love cutting each topping part into two so I can mix and match in the morning and make new combinations! My current favorite is strawberry cinnamon sugar.

Nutritional Benefits Of Oats

The base of these pancakes are oats and protein powder. The oats provide fiber and carbohydrates which will energize your body and keep you feeling full. Did you know your brain consumes around 25% of the energy your body uses in the day? Starting your breakfast off with these sheet pan pancakes will FUEL your body AND your brain- how cool is that?! When you're eating these pancakes, you can think about how you're fueling your ability to think! (Is that too meta??)

Storage

You can store these pancakes in your fridge for up to 4 days. I would recommend storing them in a single layer in an airtight container so none of the toppings leave their base pancake! You can also store them in the freezer for up to 1 month. Just take them out a day before you want to eat them and put them in your fridge. Zap them in the microwave for 30-60 seconds with some maple syrup, and voila you have hot pancakes!

Sheet Pan Pancakes

These high protein vegan sheet pan pancakes are a versatile meal prep breakfast that will keep you full and satisfied all morning!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Breakfast

Servings 6

Ingredients

2 ½ cup non-dairy milk
3 tablespoon apple cider vinegar
3 tablespoon maple syrup
2 tablespoon vanilla
3 ⅓ cup oat flour
⅓ cup protein powder 4 scoops
3 tablespoon baking powder
1 teaspoon salt

Toppings

Strawberries
Bananas
Blueberries
Chocolate chips
Cinnamon + Coconut Sugar
Peanut Butter + Jam/Jelly

Instructions

Preheat your oven to 425F. Mix your non-dairy milk and apple cider vinegar together, set aside for 5 minutes.
Mix all your dry ingredients together then add in your milk apple cider vinegar mixture along with the vanilla and maple syrup. Mix until combined. Let it sit for 5-minutes.
Pour your mixture onto a greased baking sheet then top with whatever toppings you’d like.
Put in the oven for the following times based on the baking sheet size:
18”X13”: (what I used)- 14-16 minutes
9”X13” or 10”X15”: 15-20 minutes
Take it out, let it cool, then enjoy with some maple syrup on top!
Can be stored in a single layer in the fridge for up to 4 days

I hope you enjoyed this recipe. Don't forget to rate and review below! And if you're looking for another meal prep breakfast, check out my banana bread wild blueberry jam bars!