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Protein-Packed Oven Pancakes

March 25, 2019 By Linda Wolpert 2 Comments

25 Mar
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Protein-Packed Oven Pancakes
Protein-Packed Oven Pancakes
This recipe is one of my all-time favorite cooking hacks because (as my boys will attest to) I am terrible at making pancakes. They are my cooking nemesis! But by baking the pancakes in the oven, not only are there no burnt ones, but everyone gets their pancakes at the same time! When I am feeling inspired I can easily make them into creative shapes using a cookie cutter, which makes me feel like a true rock star mom.
Print Recipe
Dish Type Main Dish
Meal Type 30 Minutes (or less) Meals, Breakfast/Brunch, Company/Entertaining, Freezer-Friendly, Holidays/Special Events, Kid-Friendly, Make-Ahead
Special Diet Gluten-Free, Kosher, Nut-Free, Vegetarian
season Fall, Spring, Summer, Winter
Cook Time 30 minutes
Servings
servings
Ingredients
  • 6 Tbsp. butter or coconut oil (melted)
  • 2 Tbsp. honey
  • 2 cups plain low fat yogurt (or use any variety)
  • 4 eggs
  • 1 cup whole wheat flour (I like the white whole wheat from King Arthur Flour, use wheat/gluten-free, if needed)
  • 1 cup all-purpose flour (use wheat/gluten-free, if needed)
  • 4 tsp. baking powder
  • 1 tsp salt
  • 1 cup frozen or fresh blueberries or use mixed berries (optional)
Dish Type Main Dish
Meal Type 30 Minutes (or less) Meals, Breakfast/Brunch, Company/Entertaining, Freezer-Friendly, Holidays/Special Events, Kid-Friendly, Make-Ahead
Special Diet Gluten-Free, Kosher, Nut-Free, Vegetarian
season Fall, Spring, Summer, Winter
Cook Time 30 minutes
Servings
servings
Ingredients
  • 6 Tbsp. butter or coconut oil (melted)
  • 2 Tbsp. honey
  • 2 cups plain low fat yogurt (or use any variety)
  • 4 eggs
  • 1 cup whole wheat flour (I like the white whole wheat from King Arthur Flour, use wheat/gluten-free, if needed)
  • 1 cup all-purpose flour (use wheat/gluten-free, if needed)
  • 4 tsp. baking powder
  • 1 tsp salt
  • 1 cup frozen or fresh blueberries or use mixed berries (optional)
Print Recipe
Instructions
  1. Preheat the oven to 325. Grease a large baking sheet that has a rim.
  2. In a large bowl, whisk together the melted butter or coconut oil, honey, yogurt, and eggs.
  3. Mix in the dry ingredients until the flour is just mixed in, some lumps are fine. Gently fold in the frozen berries, if using.
  4. Pour the mixture into the baking sheet and gently spread it out evenly.
  5. Bake for 13 minutes. Then switch your oven to broil and broil for 2 minutes, checking after 1 minute, or until it is just starting to go golden on top.
  6. Remove from the oven and cut the giant pancake into the size pancakes you would like, or use a cookie cutter to make fun shapes. Serve.
Recipe Notes

Note: If you have leftovers, they freeze well for weekday breakfasts or even lunches!

Nutritional Information per Serving (% based upon Daily Values): Calories 291, Total Fat 15g, 23%, Saturated Fat 11g, 54.5%, Cholesterol 101mg, 33.5%, Sodium 650mg, 27%, Carbohydrate 31.5g, 10.5%, Dietary Fiber 2.5g, 9.5%, Sugar 7.5g, Protein 9g

Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!

Filed Under: Breakfast and Brunch, Fall, Freezer-Friendly, Kid Friendly, Kosher, lunch, Make-Ahead, Nut-Free, Quick and Easy, Spring, Summer, vegetarian, Winter

Trackbacks

  1. Ways to Save Money on Food says:
    June 18, 2020 at 3:21 pm

    […] leftovers for quick breakfast and snack options throughout the week. Some of our favorites include protein-packed oven pancakes, oatmeal waffles, and bunny’s delight […]

    Reply
  2. Healthy Breakfast: Create a Quick and Healthy Breakfast Buffet says:
    July 2, 2020 at 7:11 pm

    […] pancakes, or muffins made and frozen in […]

    Reply

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