Sometimes, you need life to be a little easier. Especially in the morning. So spending your waking hours sipping coffee and flipping pancakes, well, that’s not it. Sheet pan pancakes are the way to go. And if you’re wanting to add a little more protein in your life, try our Cottage Cheese Sheet Pan Pancakes.

Don’t run away.

I know, people don’t usually gravitate towards cottage cheese. It’s not the most sought after ingredient. But, it’s a great one to add into recipes, especially these cottage cheese pancakes. It’s low calorie and packed with protein, making it super keto friendly. Plus, if you’re a vegetarian, you’re always looking for ways to add protein into your meals and this is a great way.

Now, let’s talk about sheet pan pancakes for a minute. You will love how easy sheet pan pancakes are because you don’t have to spend any time standing over the stove, pouring, watching, and flipping pancakes. Instead, you just pour everything onto a sheet pan and bake them all at once. That’s perfect because if you’re making pancakes for a crowd, everyone can eat breakfast at once instead of eating in shifts.

Sure, these pancakes will be square instead of circle, and I can see little kids getting a little upset over that. But other than that, you won’t have any complaints.

And, if you do get complaints, you can use these ingredients to make standard pancakes. Just don’t follow the sheet pan pancakes instructions.

Cottage Cheese Sheet Pan Pancakes

What You’ll Need:

• 2 5.3oz containers plain cottage cheese
• 2 eggs
• 2 tablespoons maple syrup
• 1/2 teaspoon real vanilla
• 1 cup flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt

What You’ll Do:

Pre-heat the oven to 400.

Mix together all your ingredients in a bowl.

Spread a 1/4-inch layer of the mixture on a large (18×24-inch) cookie sheet. Try to keep the batter as even as possible.

These will rise a little bit as they cook, so try not to make them too thick.

Bake for 12 to 15 minutes until the pancakes are golden brown on top.

Cut them into rectangles.

If you want, you can store them in the freezer and pull them out to reheat when you’re ready for them.

Follow Lisa Sokolowski @ Drugstore Divas’s board My Recipes on Pinterest.