Pancake Traybake Recipe

Protein pancakes are a delicious and fun way to kick off your morning—but you know what’s even better? A protein pancake traybake that’s prepped ahead and ready to go when you are!

Made with vanilla protein powder, oats, almond butter, bananas, and strawberries, these pancakes are packed with flavor. Just add a dollop of nonfat Greek yogurt on top for the perfect finishing touch.

This easy traybake is the ultimate meal prep win when you're craving something sweet but still want to stay on track with your health goals.

Serves: 8 Prep Time: 10 minutes Cook Time: 15 minutes

For the pancake base:

1¼ cups low-fat milk

2 eggs

1 teaspoon vanilla extract

1¼ cups self-rising flour

½ cup protein powder (chocolate or vanilla both work great)

⅔ cup rolled oats

1 teaspoon baking powder

Toppings:

1 large banana, peeled and sliced

6 strawberries, sliced

4 teaspoons almond butter

To serve:

About ½ cup nonfat Greek yogurt per serving

Directions Preheat your oven to 350°F (175°C).

Line a medium-sized baking dish with parchment paper.

In a large mixing bowl, whisk together the milk, eggs, and vanilla extract.

Sift in the flour, protein powder, and baking powder, then add the oats. Mix until combined.

Pour the batter into the lined baking dish. Top with the banana and strawberries, then spoon small dollops of almond butter over the top.

Use a toothpick or fork to gently swirl the almond butter for a marbled effect.

Bake for about 12–15 minutes, or until set and fluffy.

Slice and serve warm with a scoop of Greek yogurt.

Meal Prep Tip: Store leftovers in an airtight container in the fridge for 4–5 days. You can enjoy them cold or microwave for 15–20 seconds to warm them up. Feel free to switch up the toppings to keep your weekly prep interesting and fun!