No Protein Powder Needed in these Sheet Pan Protein Pancakes for Snack City

Ingredients

• 2 cups 2% Milk (low‑fat, 2% milk)
• 2 2/3 cups Low-Fat Cottage Cheese (approximately 600 g, low‑fat)
• 1/2 cup Unsweetened Applesauce (approximately 120 g)
• 1/4 cup Maple Syrup (pure maple syrup)
• 1 teaspoon Vanilla Extract (pure vanilla extract)
• 2 1/4 cups Liquid Egg Whites (pasteurized, about 540 g)
• 2/3 cup Powdered Milk (about 92 g, nonfat dry milk)
• 4 cups Oat Flour (about 480 g; can blend rolled oats)
• 2 teaspoons Baking Powder (double‑acting)
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Salt
• as needed Cooking Spray (spray onto parchment‑lined pans)
• 2 sheets Parchment Paper (cut to fit half‑sheet pans)
• 100 g Chocolate Chips (optional, sprinkle on one pan before baking)
• 150 g Strawberries (sliced, optional topping on second pan)
• 150 g Blueberries (optional topping on second pan)
• 1 Vacuum Seal Bags (7‑piece starter) (for long‑term storage; optional)

Instructions

1. Blend Wet Ingredients

   Place the blender container on the scale, add 2 cups (480 g) 2% milk, 2 ⅔ cups (600 g) low‑fat cottage cheese, ½ cup (120 g) unsweetened applesauce, ¼ cup (60 g) maple syrup and 1 tsp (4 g) vanilla extract. Blend 30 seconds to 1 minute until the cottage cheese is completely liquefied.

   Time: PT5M

2. Whisk Egg Whites

   In a large bowl, pour 2 ¼ cups (540 g) liquid egg whites. Whisk vigorously until foamy and light, about 2 minutes. Do not aim for stiff peaks; just incorporate air.

   Time: PT2M

3. Combine Dry Ingredients

   In a second bowl, add 2/3 cup (92 g) powdered milk, 4 cups (480 g) oat flour, 2 tsp (8 g) baking powder, ½ tsp (2 g) baking soda and ½ tsp (2 g) salt. Stir until evenly distributed.

   Time: PT3M

4. Make the Batter

   Give the egg whites a quick whisk to re‑incorporate any lost foam. Pour the blended milk mixture into the egg whites and stir gently. While whisking continuously, add the dry mixture in portions until a smooth batter forms. The batter should be pourable but not runny.

   Time: PT5M

5. Prepare Sheet Pans

   Line two half‑sheet pans with parchment paper, allowing the paper to hang over the edges for easy removal. Lightly spray the parchment with cooking spray.

   Time: PT3M

6. Divide and Spread Batter

   Divide the batter evenly between the two prepared pans. Use a spatula to spread the batter into an even layer about ½‑inch thick. If the batter pools at the edges, tilt the pan to level it.

   Time: PT5M

7. Bake Pancakes

   Place the pans on the middle rack of a pre‑heated oven (375 °F / 190 °C). Bake for 20 minutes, or until the surface is firm to the touch and lightly golden. The bottom pan may need a minute or two longer.

   Time: PT20M

   Temperature: 375°F

8. Cool Slightly

   Remove the pans and let the pancakes cool on a wire rack for 2 minutes. This makes them easier to cut without crumbling.

   Time: PT2M

9. Cut into Squares

   Lift the parchment paper with the baked sheet, place it on a cutting board and use a pizza cutter to cut each pan into 12 equal squares (cut in half, then quarters, then halve again after rotating 90°).

   Time: PT2M

10. Flash Freeze

    Arrange the cut pieces in a single layer on a wire rack set over a freezer tray. Freeze uncovered until solid (about 2‑3 hours).

    Time: PT0M

    Temperature: 0°F

11. Vacuum‑Seal for Storage

    Place 8‑10 frozen pancakes into each Fresh and Safe vacuum bag, seal with the vacuum pump, and store in the freezer. If you don’t have a sealer, use freezer zip‑top bags and press out as much air as possible.

    Time: PT5M

12. Reheat (Optional)

    When ready to eat, microwave 1‑2 minutes on high until hot, or toast in a toaster oven. Top with fresh fruit, a drizzle of maple syrup, or a dollop of whipped cream.

    Time: PT2M

Nutrition Facts

Calories

138

Protein

10 g

Carbohydrates

15 g

Fat

4 g

Fiber

1 g