Sheet pan protein pancakes - the meal prep manual

Step 1

In a blender add the milk, cottage cheese, syrup, applesauce and vanilla. Blend for 30 seconds to a minute or until the cottage cheese is smooth.

Step 2

In a large bowl, add the egg whites and whip them with a whisk until they become frothy and increase in volume. You aren't looking for stiff peaks like in a meringue, just enough to build some volume.

Step 3

In a large bowl, add the oat flour, powdered milk, baking soda, baking powder, and salt until everything is well incorporated.

Step 4

Pour the contents of the blender into the egg whites and mix.

Step 5

Slowly whisk in the dry ingredients to form the batter.

Step 6

Line a 17" x 11" (half size sheet pan) with parchment paper to prevent stickage.

Step 7

Spray with oil and dump your batter into the center. Spread it across the pan so that it is even throughout.

Step 8

Bake at 375 °F (191 °C) for 20 minutes or until it has set in the center and is firm to the touch.

Step 9

Once cooled, I use a pizza cutter to cut the giant slab into 12 equal pieces.

Step 10

I vacuum seal all of my snacks for Snack City. In order to prevent them from freezing together and getting smushed, I flash freeze them by placing into the freezer, uncovered until all the pieces have frozen solid.

Step 11

Once solid, I transfer them into a Fresh & Save bag and remove all of the air with a vacuum pump.

Step 12

To reheat, I microwave the pancakes for 1-2 minutes or until hot. The nutrition information here is for 1 piece with no toppings included.