Sheet Pan Chocolate Protein Pancakes

These chocolate protein pancakes are delicious, nourishing, customizable, and baked in your oven! Make this nutritious breakfast recipe for your family. It’s keto-friendly, gluten free, made without flour, and kids love them!

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When it comes to breakfast, is there anything more comforting than pancakes with a side of bacon? Well, if you prefer sausage, you can make my homemade breakfast sausage instead. 😉

But seriously, fluffy pancakes are a favorite of mine, especially when I can make them equally delicious and nutritious. I think most of you know I’m all about making recipes that are nourishing AND taste amazing too!

This is why I teamed up with Ancient Nutrition (Dr. Axe)! Ancient Nutrition sells a TON of real food nutritional products, and one of them is chocolate bone broth protein. This amazing protein powder is what I use in this sheet pan pancakes recipe!

Now, there may be some confusing looks on the faces of some of you. Chocolate bone broth? Whaaaat? Do cows have chocolate bones?

Hahaha, nope. No worries, though… I’m going to explain.

Chocolate protein powder + collagen peptides (which come from bone broth) =

Chocolate bone broth protein powder!

Difference between collagen and bone broth protein

There is a distinct difference between collagen and bone broth protein. It’s nerdy nutrition science, so of course I want you to know about it!

Collagen is a protein (actually, a family of proteins) that lives in the bones, skin, and other connective tissues of our body.

One form of collagen is endogenous, which means that it occurs naturally as the body synthesizes it. The other form is known as exogenous collagen. This form is synthetic and manufactured.

The body’s supply of endogenous collagen must be replenished, and there are a couple of ways to do that. A healthy way is to add protein and/or collagen to our diet.

One form of exogenous collagen is bone broth protein. Essentially, it’s a nutrient-rich form of vital (naturally occuring) collagen protein.

This is what you’ll find in the Ancient Nutrition chocolate bone broth protein powder:

• Chocolate! Organic Cocoa Powder to be exact
• The Macronutrient Breakdown – each serving has 20g protein, 2g carbs, and 1g fat
• Rich in Quality Micro Nutrients – glucosamine, chondroitin, hyaluronic acid and 19 amino acids
• Other Health benefits – Collagen protein powder supports healthy joints and skin
• Collagen Type II – Protein from the bone, cartilage, and other tissues. This type of collagen has been shown to help reduce inflammation and ease joint pain.
• Sustainable – From non-GMO, pasture-raised, cage-free and cruelty-free sources.

All of that healthy collagen is going to provide some seriously nourishing and delicious goodness to your weekend pancakes!

How to make chocolate protein pancakes (in the oven)

Grab your baking pan and let’s get ready to make some sheet pan pancakes!

What you’ll need for the sheet pan pancake recipe:

• 10 x 13 x 1-inch rimmed sheet pan (quarter-size sheet pan)
• parchment paper, non-stick cooking spray, or butter/coconut oil (to grease the pan)

INGREDIENTS + SUBSTITUTIONS

• creamy nut butter – any no-stir variety will work. I use almond butter. Nut-free sunflower seed butter will also work perfectly.
• whole eggs – if you need an egg-free substitute, you can use a flax egg.
• coconut milk or other nut milk, such as almond, cashew, etc.
• flax meal or chia meal
• baking powder – be sure to use aluminum-free baking powder. Otherwise, your chocolate protein pancakes may have a metallic taste.
• chocolate bone broth protein collagen – You can buy it online HERE.

Toppings of choice – Let your imagination guide the way. Great options include:

• fresh fruit: strawberries, blueberries, peaches, apples, etc.
• Dark chocolate chips or non dairy chocolate chips
• chopped nuts

The steps are pretty darn simple ya’ll! Blend (or mix by hand), pour into pan, add toppings, bake, slice, enjoy!

RECIPE NOTES

1. To fill a half-size sheet pan, blend/mix two batches to avoid over mixing the batter. Then fill the sheet pan to half way in height. Baking times will vary. Check at 12 minutes for doneness.
2. For the fluffiest pancakes, let the batter chill in the fridge (covered) for at least 30 minutes and up to 24 hours. Although, you may bake right away if desired.

Y’all, I can’t even explain in words how delicious bone broth protein is! So, I NEED you to make these chocolate protein pancakes to find out.

Please promise me that you will make them, and I promise you that you won’t regret it! 😉

VIDEO for HOW TO MAKE SHEET PAN PROTEIN PANCAKES :

Sheet Pan Chocolate Protein Pancakes

Watch this video on YouTube

Sheet Pan Chocolate Protein Pancakes

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5 from 6 reviews

• Author: Lindsay Cotter
• Total Time: 57 minutes
• Yield: 4 servings (2 pancakes each) 1x

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Description

These chocolate protein pancakes are delicious, nourishing, customizable, and baked in your oven! Make this nutritious breakfast recipe for your family. It’s keto-friendly, gluten free, made without flour, and kids love them!

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Ingredients

Units USM Scale 1x2x3x

• ½ cup creamy nut butter (no stir)
• 3 large eggs
• ⅓ cup unsweetened coconut milk or almond milk
• 1 Tablespoon flax meal or chia meal
• 2 teaspoons baking powder
• 25– 30 grams chocolate bone broth protein collagen
• Optional toppings of choice: sliced strawberries, vegan chocolate chips, chopped nuts, bananas, etc.

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Instructions

1. Preheat oven to 350° Fahrenheit. Line a quarter-size sheet pan with parchment paper or grease with coconut oil. Set aside.
2. Next, place nut butter and eggs in a high speed blender (or large mixing bowl if using a hand blender), blend together eggs and nut butter until creamy. 
3. Add the milk, flax, baking powder, and protein, and blend again until smooth. Note – For the fluffiest pancakes, let the batter chill in the fridge (covered) for at least 30 minutes or up to 24 hours. 
4. Pour the batter into the prepared sheet pan. Add desired toppings before baking (sliced strawberries, vegan chocolate chips, chopped nuts, banana, etc).
5. Place in oven and bake for 12-15 minutes or until a toothpick can be inserted into the center and comes out clean. 
6. Slice and serve immediately or store in an airtight container in the fridge for up to 3 days.

Notes

Doubling the recipe:

To make a half sheet pan, blend/mix two batches to avoid over mixing. Then fill the half pan to half way in height. Baking times will vary. Check at 12 minutes for doneness.

Nutrition information:

Nutrition as shown is for 2 pancake slices, without toppings.

• Prep Time: 45 minutes
• Cook Time: 12 minutes
• Category: Breakfast
• Method: oven
• Cuisine: American

Nutrition

• Serving Size: 2 pancakes
• Calories: 284
• Sugar: 1.5 g
• Sodium: 94.2 mg
• Fat: 21.2 g
• Saturated Fat: 2.5 g
• Carbohydrates: 8.6 g
• Fiber: 3.8 g
• Protein: 17.3 g
• Cholesterol: 139.5 mg

Alright Alright, let me know if you give these pancakes a whirl. You know the drill, leave a comment, email me, whatever! Happy to answer any questions.

Also! Definitely check out Ancient Nutrition on social media! They are full of nutrition tips and recipe inspiration! 

Cheers,

LC