Blueberry Lemon Chia Sheet Pan Pancakes – Healthy, Gluten-free, High-Protein and High Fiber

Looking for a gluten-free, healthy, high-protein breakfast that’s easy to make and bursting with fresh flavor? These Blueberry Lemon Chia Sheet Pan Pancakes are the perfect solution! Made with wholesome ingredients like rolled oats, almond flour, and cottage cheese, they’re packed with protein, fiber, and healthy fats to keep you full and satisfied. Plus, the homemade blueberry chia jam adds a naturally sweet, tangy twist without refined sugar.

Enjoy!

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SiLLibake

Blueberry Lemon Chia Sheet Pan Pancakes

These gluten-free sheet pan pancakes are an easy, high protein, nutritious breakfast that is perfect for meal prep!!

Why You'll Love This Gluten-free 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 blueberry chia jam brings 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.

How to Serve Blueberry Lemon Chia Pancakes

Enjoy warm with a drizzle of maple syrup or honey.
Serve with a dollop of Greek yogurt and extra blueberries.
Pair with a side of scrambled eggs or nut butter for extra protein.

Recipe: Blueberry Lemon Chia Sheet Pan Pancakes

Prep Time: 10 min

Cook Time: 10-12 min

Serving: 12

Blueberry Lemon Chia Sheet Pan Pancakes

If you're looking for a nutritious, gluten-free breakfast that's high in protein, this sheet pan pancake recipe is perfect for you! Made with wholesome ingredients like rolled oats, almond flour, and cottage cheese, blueberries and chia seeds these pancakes are not only delicious but also packed with nutrients to fuel your day.

Ingredients:

1 ¼ cup rolled oats (or 1 cup oat flour) 100g

1 cup almond flour 96g

2 tbsp ground flaxseed 14g

2 tsp baking powder 8g

1 tsp baking soda 5g

¼ tsp salt 1.5g

2 tbsp pure maple syrup 40g (optional)

1 tsp ground cinnamon (optional) 2.6g

1 cup cottage cheese 226g

½ cup low-fat Greek yogurt (or replace with cottage cheese) 113g

Zest of one lemon 3g

Juice of half a lemon 15g

½ cup unsweetened soy milk or any milk 120g

3 large eggs 150g

1 tsp vanilla extract 4g

2 tbsp melted butter, 28g (or substitute with coconut oil or olive oil)

Blueberry Chia Jam:

1 ½ cups blueberries, frozen or fresh 220g

1 ½ tbsp chia seeds 15g

Zest of half a lemon 1.5g

Juice of half a lemon 7g

NOTE: You can use 2 cup of almond flour alone or 2 cups of oat flour alone.

Directions:

Preheat oven to 425F. Lightly grease a half sheet pan, 13x18 baking sheet. Set aside.

In a medium sauce pot add your blueberries, lemon juice and zest. Cook for 5 min. Mash the blueberries, then add the chia seeds. Give it a good stir. Cook for 1 min. Remove from heat. Set aside.

In a blender, add your wet ingredients first, then all your dry ingredient. 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.

Add spoonful’s of the blueberry chia jam throughout, then using a knife swirl the jam all over.

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, or nut butter.

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