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Sheet Pan Banana Berry Protein Pancakes



Step away from the stove and crank up the oven! Sunday morning pancakes just got easier. Using a boxed protein pancake mix to cut back on prep time, we’re baking up fluffy, delicious pancakes in a sheet pan, no flipping necessary. These Sheet Pan Banana Berry Protein Pancakes pack an impressive 20 grams of protein per serving* and only require 5 minutes of hands-on time. We’ve topped ours with the beautiful fruit (bananas and berries) from this week’s haul, but you can customize your toppings to include mini chocolate chips, chopped nuts, flaked coconut, crispy bacon, granola, and more!



This is also a great recipe for meal prep and make-ahead breakfasts. Pancake squares will keep up to 5 days in the fridge to be re-heated on busy mornings. If you’re serving a larger group, or want leftovers to enjoy later in the week, double the recipe and bake in a half-sheet pan (adjust bake time as needed).


*When prepared using cow’s milk. Protein content may be reduced/vary when using soy, nut or oat milks.


Sheet Pan Banana Berry Protein Pancakes

Active time: 5 Min.

Total time: 20-25 Min.

Servings: 4 (3 squares per serving)


Ingredients:

2 cups high protein pancake mix (recommend: Kodiak Cakes Power Cakes Flapjack & Waffle Mix)

1 ½ cups 2% milk, or non-dairy milk of choice

1 egg

1 teaspoon vanilla

1 Perfectly Imperfect banana, sliced

1 - 2 cups Perfectly Imperfect berries (sliced if using strawberries)

Optional toppings: mini chocolate chips, chopped nuts, flaked coconut, crispy bacon, granola, etc.


To serve: extra sliced fruit, maple syrup, honey, powdered sugar, fruit preserves, whipped cream, Greek yogurt, butter, nut butters, chocolate chips, etc.



Directions:

Preheat oven to 500 degrees. Grease or butter a 13x9-inch sheet pan. Line with parchment and grease again.


In a large bowl, whisk together the pancake milk, milk, egg and vanilla; batter may be lumpy. Pour batter into prepared pan. Top with the fruit.



Transfer pan to oven and reduce heat to 425 degrees. Bake for 12-14 minutes, or until a toothpick inserted comes out clean. Allow to cool in the pan 3-5 minutes before cutting into 12 squares. Serve warm with your favorite toppings!



We love to see all the creative ways you incorporate these perfectly imperfect fruits and vegetables into your meals! Don't forget to snap a pic, post, and tag us @perfectlyimperfectproduce so we can share your ideas to inspire others.


By Carolyn Hodges, MS, RDN, LD

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