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Prep
10m
Cook
25m
Total
35m
Ingredients
Method
Turn cooking mode on
Step 1
Preheat the oven to 425 degrees F. and grease a 9x13 inch pan.
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For
8
M
I
2
cup
Freshly milled soft white wheat flour, finely milled
2/3
cup
Vanilla protein powder
1 1/2
tsp
Baking powder
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Tay
a month ago
Excellent—smells like brown butter when it’s baking too 🤤 I didn’t have frozen blueberries so just did fresh, and used the Equip unsweetened protein powder (umm heck yes) plus 2 tsp vanilla and an extra Tbsp maple syrup and Bob’s your uncle, got lil fingers wanting to eat it straight from the oven. Delicious!
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Tay
25 days ago
PS anyone have a good tip on reheating these without them drying out?
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T
Tabatha H
2 months ago
All I have is fresh milled hard white is that okay to use?😬
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Kristin
2 months ago
Yes that will be fine! Just may not be as fluffy
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Tabatha H
2 months ago
Okay thank you;)
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Ali B
2 months ago
How long will these stay fresh for once cooked?
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Kristin
2 months ago
3-4 days sealed in the fridge - maybe longer
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J
Jill W
3 months ago
What can I substitute the eggs with? I have a child that is allergic to eggs.
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Kristin
3 months ago
What do you normally sub eggs with in baked goods? I used to do applesauce when I didn't eat eggs
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K
Kalynn M
3 months ago
I’ve added a Tbsp brown sugar and subbed mini chocolate chips for a hint more of sweetness. But the sheet pan saves so much time and avoids half a batch of very brown pancakes!
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Kristin
3 months ago
love it!
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K
Kierra B
3 months ago
Can I substitute the freshly milled flour for any other flour?
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Kristin
3 months ago
Yes!
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S
Sara M
4 months ago
Tasty but don’t refrigerate the batter 😂
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S
Sarah P
4 months ago
Would this turn out if it was made the night before and put in the fridge?
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Kristin
4 months ago
And baked it the night before? Or put the batter in the fridge?
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S
Sarah P
4 months ago
Put batter in fridge. And bake the next morning
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Kristin
4 months ago
I'm not sure how that would work. I think it would be okay, but i'm not 100% sure
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Lisa P
5 months ago
Hi, Are steps 4 & 5 around the wrong way? Should we combine the wet and dry ingredients and then let it sit for 10mins?
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Kristin
5 months ago
Yes, I fixed it! :)
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S
Stasha M
4 months ago
Hi, can this be made with an alternative milk?
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Kristin
4 months ago
yep
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Prep
10m
Cook
25m
Total
35m
Ingredients
Method
Turn cooking mode on
Step 1
Preheat the oven to 425 degrees F. and grease a 9x13 inch pan.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
8
M
I
2
cup
Freshly milled soft white wheat flour, finely milled
2/3
cup
Vanilla protein powder
1 1/2
tsp
Baking powder
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Only visible to you
Made it?
Cancel
Tay
a month ago
Excellent—smells like brown butter when it’s baking too 🤤 I didn’t have frozen blueberries so just did fresh, and used the Equip unsweetened protein powder (umm heck yes) plus 2 tsp vanilla and an extra Tbsp maple syrup and Bob’s your uncle, got lil fingers wanting to eat it straight from the oven. Delicious!
Like
Reply
Cancel
Tay
25 days ago
PS anyone have a good tip on reheating these without them drying out?
Like
Reply
Cancel
T
Tabatha H
2 months ago
All I have is fresh milled hard white is that okay to use?😬
Like
Reply
Cancel
Kristin
2 months ago
Yes that will be fine! Just may not be as fluffy
Like
Reply
Cancel
T
Tabatha H
2 months ago
Okay thank you;)
Like
Reply
Cancel
Ali B
2 months ago
How long will these stay fresh for once cooked?
Like
Reply
Cancel
Kristin
2 months ago
3-4 days sealed in the fridge - maybe longer
Like
Reply
Cancel
J
Jill W
3 months ago
What can I substitute the eggs with? I have a child that is allergic to eggs.
Like
Reply
Cancel
Kristin
3 months ago
What do you normally sub eggs with in baked goods? I used to do applesauce when I didn't eat eggs
Like
Reply
Cancel
K
Kalynn M
3 months ago
I’ve added a Tbsp brown sugar and subbed mini chocolate chips for a hint more of sweetness. But the sheet pan saves so much time and avoids half a batch of very brown pancakes!
Like
Reply
Cancel
Kristin
3 months ago
love it!
Like
Reply
Cancel
K
Kierra B
3 months ago
Can I substitute the freshly milled flour for any other flour?
Like
Reply
Cancel
Kristin
3 months ago
Yes!
Like
Reply
Cancel
S
Sara M
4 months ago
Tasty but don’t refrigerate the batter 😂
Like
Reply
Cancel
S
Sarah P
4 months ago
Would this turn out if it was made the night before and put in the fridge?
Like
Reply
Cancel
Kristin
4 months ago
And baked it the night before? Or put the batter in the fridge?
Like
Reply
Cancel
S
Sarah P
4 months ago
Put batter in fridge. And bake the next morning
Like
Reply
Cancel
Kristin
4 months ago
I'm not sure how that would work. I think it would be okay, but i'm not 100% sure
Like
Reply
Cancel
Lisa P
5 months ago
Hi, Are steps 4 & 5 around the wrong way? Should we combine the wet and dry ingredients and then let it sit for 10mins?
Like
Reply
Cancel
Kristin
5 months ago
Yes, I fixed it! :)
Like
Reply
Cancel
S
Stasha M
4 months ago
Hi, can this be made with an alternative milk?
Like
Reply
Cancel
Kristin
4 months ago
yep
Like
Reply
Cancel
