High-Protein Sheet-Pan Pancakes with Chia Jam

Ingredients

• 330 g Oats
• 245 g Greek yogurt
• 100 g Unflavoured whey protein
• 9 Eggs
• 30 g Baking powder
• 3 tsp Vanilla extract
• 3 tbsp Maple syrup (For the pancakes)
• 3 cup Raspberries (Fresh or frozen; for the chia jam)
• 1 tbsp Chia seeds (For the chia jam)
• 1 tbsp Maple syrup (For the chia jam)
• Salt (A pinch, for the chia jam)
• Raspberries (Additional berries to sprinkle on top; amount not specified)
• Blueberries (Additional berries to sprinkle on top; amount not specified)
• Greek yogurt (For serving; amount not specified)
• Chia jam (More, for serving)
• Maple syrup (For serving; amount not specified)
• Parchment paper (For lining the baking sheets)

Steps

1. 1

   Combine the raspberries, chia seeds, maple syrup, and a pinch of salt in a saucepan. Heat gently on the stovetop to make the chia jam.

2. 2

   Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper.

3. 3

   Put the oats, Greek yogurt, whey protein, eggs, baking powder, vanilla extract, and maple syrup in a high-speed blender. Blend until combined.

4. 4

   Pour the pancake batter onto the two prepared baking sheets, dividing it between them.

5. 5

   Top the batter with chia jam and swirl it through the batter in a pattern.

6. 6

   Sprinkle additional raspberries and blueberries over the top, if using, as described by the author.

7. 7

   Bake for 12 minutes, rotating the pans halfway through if your oven cooks unevenly.

8. 8

   Serve topped with Greek yogurt, more chia jam, and maple syrup.

Notes

The post does not specify the amount of additional raspberries or blueberries, the quantity of toppings, or how long to heat the jam. Serving yield is estimated.

Nutrition per serving

• breakfast
• brunch
• high-protein
• gluten-free
• baked
• sheet-pan
• family-friendly