High-Protein Banana Walnut Sheet Pan Pancakes
kodiakcakes.com/blogs/recipes/high-protein-banana-walnut-sheet-pan-pancakes
- Calories 278
- Protein 27g
- Total Fat 5g
- Carbs31g
Mornings just got a whole lot easier with these High-Protein Banana Walnut Sheet Pan Pancakes. Made with Kodiak Buttermilk Power Cakes, cottage cheese, egg whites, and real banana, each serving packs an impressive 27 grams of protein and 5 grams of fiber to help keep you fueled throughout the day. The pancake base is topped with crunchy walnuts and is sliced into grab-and-go squares for meal prep, busy weekdays, or feeding a hungry crowd. Serve with fresh banana slices and a drizzle of maple syrup for a hearty breakfast that feels satisfying and ready for whatever the day has in store.
Recipe provided by Melissa Riitano
*Nutritional estimates for any recipe on this site are not guaranteed and we encourage you to calculate nutritional information on your own with the items you use at home.
Calculations are approximate. Please review directions and ingredients carefully
Ingredients
- 2-1/2 cups Kodiak Buttermilk Power Cakes Flapjack & Waffle Mix
- 1 medium banana
- 2 cups egg whites
- 1-1/2 cups low fat cottage cheese
- 1 teaspoon vanilla
- 1 banana, sliced for topping
- 1 teaspoon cinnamon
- 1/4 cup chopped walnuts
Optional toppings:
- Sliced bananas
- Maple syrup
Directions
- Preheat oven to 350°F and line a 13×18-inch rimmed sheet pan with parchment paper.
- In a blender, combine cottage cheese, egg whites, banana, and vanilla. Blend until completely smooth.
- Pour blended mixture into a large bowl. Add Kodiak mix, cinnamon, and salt, and stir until just combined.
- Pour batter onto the prepared baking sheet and spread into an even layer. Let rest for 5 minutes, then top evenly with chopped walnuts and sliced banana.
- Bake for 14–18 minutes, until the center is set and the edges are lightly golden.
- Let cool slightly, then slice into 12 squares and serve. (2 squares per serving)
- Store in an airtight container in the refrigerator for up to 4 days, or freeze for longer storage.
Reheat Instructions: From the fridge, reheat in 350°F oven for 6-10 mins. Thaw in the fridge overnight if frozen and reheat as above, or heat at 300°F for 10-15 minutes until warmed through.