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.
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 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 blueberries frozen or fresh, or use mixed berries, optional
Instructions
- Preheat the oven to 325. Grease a large baking sheet that has a rim.
- In a large bowl, whisk together the melted butter or coconut oil, honey, yogurt, and eggs.
- Mix in the dry ingredients until the flour is just mixed in, some lumps are fine. Gently fold in the frozen berries, if using.
- Pour the mixture into the baking sheet and gently spread it out evenly.
- 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.
- 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.
Notes
Note: If you have leftovers, they freeze well for weekday breakfasts or even lunches!
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Nutrition
Calories: 280kcalCarbohydrates: 34gProtein: 10gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 109mgSodium: 698mgPotassium: 264mgFiber: 2gSugar: 9gVitamin A: 438IUVitamin C: 2mgCalcium: 281mgIron: 2mg
Tried this recipe?Let us know how it was!
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