Sheet Pan Protein Pancakes, Any ideas on how to make this better?

Modifications to Enhance Sheet Pan Protein Pancakes:

Enhance Flavor and Texture:

Add spices: Enhance the flavor profile with cinnamon, nutmeg, or ginger.
Use different flours: Combine oat flour, almond flour, or coconut flour with the protein powder for a more complex flavor and texture.
Add grated vegetables: Mix in grated zucchini, carrots, or cauliflower to increase the nutritional value and add moisture.
Top with fresh fruit: Serve with fresh berries, bananas, or nuts to add sweetness and a touch of crunch.

Improve Protein Content:

Use a higher-protein protein powder: Opt for a protein powder with a higher protein content, such as 20-25 grams per serving.
Add protein-rich ingredients: Mix in chia seeds, flax seeds, or Greek yogurt to boost the protein content.

Increase Moisture and Softness:

Add liquid sweeteners: Use honey, maple syrup, or agave to sweeten the pancakes and add moisture.
Use buttermilk or almond milk: Replace regular milk with buttermilk or almond milk to tenderize the pancakes.
Increase baking time: Bake the pancakes for a slightly longer duration to ensure they are thoroughly cooked and fluffy.

Other Tips:

Use a non-stick sheet pan: This prevents the pancakes from sticking and facilitates easy flipping.
Preheat the oven: Ensure the oven is fully preheated before baking to promote even cooking.
Cool slightly before serving: Allow the pancakes to cool slightly before serving to prevent them from breaking apart.
Store leftovers properly: Keep any leftover pancakes in an airtight container in the refrigerator for up to 3 days.

I’ve asked Google Gemini the following question, and here’s its response.

Kroger Recipes

Sheet Pan Protein Pancakes

Any ideas on how to make this better?

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