Pitaya & PB Protein Sheet Pancakes

Name: Pitaya & PB Protein Sheet Pancakes
Yield: 12 servings
Ingredients: 1 cup oat flour; 0.5 cup whey-casein protein powder (can sub more oat flour); 0.5 cup almond flour; 1 tbsp baking powder; 0.5 tsp baking soda; 0.25 tsp salt; 0.25 cup unsweetened almond milk (or milk of choice); 0.25 cup unsweetened applesauce; 0.5 cup nonfat greek yogurt; 0.5 cup egg whites (or 4 large egg whites); 1 tsp vanilla extract; 1 tbsp granular sweetener (optional, like Swerve, Stevia, or monk fruit); 2 tbsp freeze dried pitaya powder; 2 tbsp peanut butter powder

Sheet pancakes are perfect for meal prepping. This combo adds a pop of color that makes these pancakes vibrant and extra fun to eat.

Yield12 servings

Ingredients

Directions

1
Preheat your oven to 350°F (175°C) and line a baking sheet (about 9x13 inches) with parchment paper.
2
In a large bowl, whisk together the oat flour, protein powder, almond flour, baking powder, baking soda, and salt.
3
In another bowl, mix the almond milk, unsweetened applesauce, greek yogurt, egg whites, and vanilla extract until smooth.
4
Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix.
5
Spread the batter evenly onto the prepared baking sheet. Sprinkle the pitaya powder and peanut butter powder on top.
6
Bake for 15-20 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
7
Let the pancakes cool for a few minutes. Cut into squares, add your favorite pancake toppings, and enjoy!

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