Banana Granola Sheet Pan Pancakes
Fluffy Banana Granola Sheet Pan Pancakes (Healthy High Fiber and High-Protein!)
Looking for an easy, high-protein breakfast that’s perfect for meal prep? These Banana Granola Sheet Pan Pancakes are a game changer! Made with wholesome ingredients like oats, almond flour, cottage cheese, and bananas, they bake in just 10 minutes and serve a crowd (or make your week so much easier!).
Whether you’re feeding a family or stocking up on grab-and-go breakfast squares, this sheet pan pancake recipe is packed with fiber, healthy fats, and nearly 9 grams of protein per serving!
Enjoy!
xoxo
SiLLibake
Banana Granola Sheet Pan Pancakes
These banana granola sheet pan pancakes are more than just a breakfast – they’re a meal prep lifesaver. With minimal prep, one pan, and nutritious ingredients, you’ll have a week's worth of wholesome breakfasts in under 30 minutes.
Why You'll Love This Gluten-free Banana Granola Sheet Pan Pancake Recipe:
High in Protein: With the combination of cottage cheese, and eggs, these pancakes provide a significant protein boost to start your day right.
Gluten-Free: Using rolled oats and almond flour ensures that this recipe is gluten-free, making it suitable for those with gluten sensitivities. You can also just use oats or just almond flour!
Naturally Sweetened: Maple syrup is optional, and the bananas and granola bring natural sweetness.
Perfect for Meal Prep: Make a batch and enjoy easy breakfasts all week!
Quick and Easy: Sheet pan pancakes save you time in the kitchen. Just mix or blend the ingredients, pour the batter into a pan, add desired toppings and bake—no need to stand over a hot stove flipping pancakes!
Storage: These pancakes store well in the refrigerator for up to 5 days or can be frozen for up to 3 months. Reheat in the microwave or oven for a quick breakfast option.
Pancake Topping Ideas
A dollop of Greek yogurt and fresh berries
A drizzle of almond butter or peanut butter
Warm maple syrup or date syrup
Extra granola for crunch
Substitutions & Tips
Dairy-free? Use plant-based yogurt and dairy-free cottage cheese alternatives.
Nut-free? Replace almond flour with sunflower seed flour and choose a nut-free granola.
Add-ins: Try adding mini chocolate chips, chia seeds, or chopped nuts to the batter.
Banana Granola Sheet Pan Pancakes
Recipe: Banana Granola Sheet Pan Pancakes
Prep Time: 10 min
Cook Time: 10-12 min
Serving: 12
Banana Granola Sheet Pan Pancakes
If you're looking for a nutritious, gluten-free breakfast that's high in protein, this banana granola sheet pan pancake recipe is perfect for you! Made with wholesome ingredients like rolled oats, almond flour, and cottage cheese, bananas and granola these pancakes are not only delicious but also packed with nutrients to fuel your day.
Ingredients:
1 ¼ cup rolled oats (125 g) (or 1 cup oat flour – 100 g)
1 cup almond flour (96 g)
2 tbsp ground flaxseed (14 g)
2 teaspoon baking powder (8 g)
1 teaspoon baking soda (5 g)
1/4 teaspoon salt (1.5 g)
1 teaspoon ground cinnamon (optional) (2.5 g)
2 tbsp pure maple syrup (30 g)
1 cup cottage cheese (210 g)
1/2 cup low-fat Greek yogurt (or replace with more cottage cheese) (120 g)
1/2 cup unsweetened soy milk or unsweetened almond milk (120 g)
3 large eggs (150 g total)
1 teaspoon vanilla extract (5 g)
2 tablespoons melted butter (or substitute with coconut oil or olive oil) (28 g)
2 large bananas, sliced into rounds (240 g peeled)
½ cup granola, I used my Olive Oil Granola recipe (any variety) (50–60 g depending on type)
NOTE: You can use 2 cup of almond flour alone or 2 cups of oat flour alone.
Directions:
Preheat oven to 425F. Lightly grease and line a half sheet pan, 13x18 baking sheet. Set aside.
In a blender, add your wet ingredients first (not the bananas), then all your dry ingredient (not the granola). Blend for 1-2 min or so, until the pancake batter is smooth. Be careful not to overmix to keep the pancakes fluffy.
NOTE: If you already have oat flour you can make this recipe in a bowl, mix your wet ingredients first then add your dry. Don’t overmix.
Pour the batter onto your sheet tray. Spread the batter evenly, covering the entire pan from corner to corner.
Evenly place your banana slices all over the batter, then evenly sprinkle your granola on top.
Bake for 10-12 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Cool and Serve: Let the pancake cool slightly in the pan before slicing into squares. Serve with your favorite toppings like fresh fruit, a drizzle of maple syrup, nut butter or greek yogurt.
Storing Pancakes: Ensure they are completely cooled before storing them in your fridge for up to 5 days. Store in freezer for up to 3 months.
Nutrition
Nutrition (Approx): 1 serving
Calories: 180 kcal | Protein: 8.8g | Carbohydrates: 14.9g | Fiber: 3.48g | Sugar: 5.4g | Fat: 9.7g
