Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Sheet Pan Chocolate Chip Banana Peanut Butter Pancakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Sheet Pan Pancakes with Chocolate Chips, Bananas, and Peanut Butter are a high-protein, nutritious breakfast option that combines oat flour, powdered peanut butter, and cottage cheese for a fluffy texture. Ready in just 25 minutes, they bake in a single pan for easy cleanup and are served with natural peanut butter and optional maple syrup for added sweetness.

  • Total Time: 25 minutes
  • Yield: 6 servings

Ingredients

Dry Ingredients

  • 1 ½ cup oat flour (gluten free if needed)
  • ¼ cup powdered peanut butter
  • 2 ½ tsp baking powder
  • 1 tsp cinnamon
  • 1 tbsp ground flax
  • ¼ tsp salt

Wet Ingredients

  • 1 ½ cup low fat cottage cheese
  • 4 tsp vanilla extract
  • 1 cup egg whites
  • 2 medium ripe bananas, mashed

Toppings & Serving

  • 1 banana, thinly sliced
  • ¼ cup dark chocolate chips
  • Natural peanut butter (for serving)
  • Maple syrup (optional, for serving)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 425°F (220°C) and spray a 19×12 inch baking sheet with cooking spray to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, combine oat flour, powdered peanut butter, baking powder, cinnamon, ground flaxseed, and salt; mix thoroughly to evenly distribute all components.
  3. Puree Cottage Cheese: Place the low-fat cottage cheese in a food processor or blender and puree until completely smooth to ensure no lumps remain, then add to the dry mixture.
  4. Add Wet Ingredients: Add mashed bananas, egg whites, and vanilla extract to the combined mixture and stir gently until just incorporated, forming a batter.
  5. Spread Batter and Add Toppings: Pour and spread the batter evenly across the prepared baking sheet. Sprinkle the top with dark chocolate chips and arrange the thinly sliced banana pieces evenly over the surface.
  6. Bake Pancakes: Bake in the preheated oven for 12 minutes. Halfway through baking, rotate the pan to ensure even cooking and browning throughout.
  7. Serve: Remove from oven and cut into six servings. Serve warm with a dollop of natural peanut butter and a drizzle of maple syrup if desired for extra sweetness and flavor.

Notes

  • Using oat flour ensures the pancakes are gluten-free if gluten-free oats are used.
  • Powdered peanut butter reduces fat but adds protein and peanut flavor.
  • Pureeing the cottage cheese creates a creamy texture and boosts protein.
  • Flaxseed adds fiber and omega-3 fatty acids.
  • Rotation of the pan during baking promotes an even cook.
  • Maple syrup is optional; consider using a sugar-free syrup for a lower sugar option.
  • These pancakes reheat well and can be stored covered in the refrigerator for up to 3 days.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://monicarecipes.com/sheet-pan-chocolate-chip-banana-peanut-butter-pancakes-recipe/