To start this year we’re going to make some delicious protein pancakes in the oven, on a baking sheet. These Sheet Pan Protein Pancakes are super easy to make and come with endless variations! Did I mention there’s enough for the whole family and each serving only has around 4 grams of net carbs?

Start this one with 2 bowls. You’ll need 1 bowl big enough to fit all of your ingredients and another bowl big enough to whip 2 large egg whites in.

In your first bowl big enough for all of your ingredients add 4 large whole eggs, 1/2 cup of almond flour, 1/4 cup of coconut flour, 6 ounces of cream cheese (we’re using reduced fat today), 1 container of your choice flavor Greek yogurt, 2 scoops of your choice flavor protein powder, 1/4 cup of sweetener, 1 teaspoon of vanilla extract, 1/2 teaspoon of optional ground cinnamon, 3 teaspoons of baking powder, and 1/2 teaspoon of salt.

Go ahead and mix all of those ingredients together until smooth.

Keep in mind that if you don’t want to make or need this portion size you can easily chop the recipe in half or scale it in the recipe card below.

Fluffy Sheet Pan Protein Pancakes

In your other bowl add 2 large egg whites and whip them with a mixer until they “thicken up” which should only take a couple minutes. You’ll know they’re done when a loose foam forms that almost looks like snow when you scoop it.

Add those whipped egg whites into your other mix and gently mix everything together.

Take out a baking sheet, line it with some parchment paper or aluminum foil coated with non-stick cooking spray, and pour your sheet pan protein pancakes batter into it.

Make sure your batter is level, top it with some mini chocolate chips or anything else you want, and put your soon to be sheet pan pancakes into the oven on 425F/218C for around 10 minutes.

Diet Tip

To quickly weigh out your peanut butter all you have to do is take out your kitchen scale, put it on grams, place your peanut butter on top it, zero it out with the tare button, and scoop or eat your peanut butter until it says negative however many grams you want. I ate 1 serving today which would be -32 grams.

Remove your sheet pan protein pancakes after 10 minutes or once a toothpick inserted into the center comes out clean and cut them into however many servings you want!

You’re done! You now have another easy way to make some protein pancakes! You can easily mix and match your flavors to change this recipe up, just make sure the ingredients you’re using taste good. I’ll add some of my favorite variations below.

Sheet Pan Pancake Variations

Chocolate Banana

• Chocolate Protein Powder
• Banana Cream Greek Yogurt
• Banana Slices (mixed in)

Strawberry Cheesecake

• Vanilla Protein Powder
• Blueberry Flavored Greek Yogurt
• Blueberries (mixed in)

Blueberry

• Strawberry Protein Powder
• Cheesecake Flavored Greek Yogurt
• Graham Cracker Crumb Topping

Coffee

• Coffee/Mocha Flavored Protein Powder
• Coffee/Mocha Flavored Greek Yogurt
• Cocoa Powder Topping
• *Optionally Add in 1-2 Tablespoons Cocoa Powder

Comment below your favorite sheet pan protein pancakes!

Ready for some more healthy pancakes? Try our Fluffy Protein Japanese Pancakes next.