High-protein Breakfast Meal Prep Idea: Fluffy Sheet Pan Pancakes😍 These pancakes contain about 25g protein per serving! If you aren’t coeliac/intolerant to gluten/ IBS sufferer, you can of course use wheat flour in this recipe!
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If you are looking for more healthy recipes, check out my Ebooks which have 180 easy recipes, the link is in my profile or go to fitfoodieselma.com 🥰
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Ingredients for six servings:
12 eggs
3 cups high-protein (lactose-free) Greek yogurt (750g)
2 tablespoons maple syrup
1 tablespoon vanilla extract
2 cups (gluten-free) all purpose flour (4.8 dl)
2 tablespoons baking powder
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1. Mix the wet ingredients together
2. Add the dry ingredients and stir to combine. If you are using wheat flour, you might need to add a bit more flour since gluten-free flour tends to absorb more liquid than regular flour
3. Pour into a deep baking pan lined with parchment paper
4. Bake at 180 Celsius degrees / 350 in Fahrenheit for about 35-45 minutes
5. They last in the fridge in air-tight containers for 3-4 days. If you want to store then for longer, you can freeze them
6. Reheat in the microwave in the morning
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