• Chef’s notes
• Tripled Oat & Protein Pancakes (Sheet Pan Instructions)
• Batter Prep Process
  • What You’ll Need
• The Method
  • Topping Tweaks - section it off by tossing toppings over the batter:
• Details
• Ingredients
• Directions

§Chef’s notes

§Tripled Oat & Protein Pancakes (Sheet Pan Instructions)

Yields roughly 18–24 standard pancakes

§Batter Prep Process

1. Prep the Dry Base
   1 min
   Whisk the 3 cups of Bisquick and 1 tbsp of cinnamon together in a large bowl.
2. Create the Wet Protein Slurry
   2 min
   In a separate bowl, whisk the 3 eggs and 3 tbsp of oil/butter into your 2 cups of milk. Drop in your 1.5 cups of protein-infused oats. Because the protein is already in the oats, they will be quite thick; use a fork to thoroughly smash and blend them into the liquid until you have a smooth, uniform slurry.
3. Combine with Minimal Stirring
   1 min
   Pour the wet oat mixture into the Bisquick. Fold gently until the flour disappears.
4. Tip for the Texture: Since the protein powder is completely integrated into the dense steel-cut oats, these pancakes will feel incredibly substantial and hearty. If you find the batter feels a bit too heavy to spread easily on the griddle, just splash in an extra tablespoon of milk to loosen it up.

§What You’ll Need

5. Your prepared tripled batch of oat pancake batter.
6. A standard 18x13 inch half-sheet pan (rimmed).
7. 2 tbsp of melted butter or oil (for the pan).
8. Aluminum foil or parchment paper (optional, for easy cleanup).

§The Method

1. Preheat and Prep
   Oven to 425°F (218°C)
   Position your oven rack in the center. Pour 2 tablespoons of melted butter directly onto your sheet pan and use a pastry brush (or paper towel) to coat the bottom and all the inside edges thoroughly. > Pro-Tip: For zero-stick security, line the pan with parchment paper first, then butter the paper.
2. Pour and Even Out
   1-2 min
   Give your batter one last gentle fold. Pour the entire batch into the center of the prepared sheet pan. Use a spatula to spread it evenly into all four corners. Tap the pan firmly against the counter a few times to pop any large air bubbles and help the dense oat mixture settle.
3. Bake Intensely
   12 to 15 min
   Pop the pan into the oven. Bake until the top is golden brown and a toothpick inserted right into the center comes out clean. Because of the protein powder hidden in the oats, keep an eye on it around the 12-minute mark—the top will brown a bit faster than a traditional mix.
4. Rest and Slice
   5 min
   Remove from the oven and let it sit for about 5 minutes. The pancake will deflate just a tiny bit and firm up, making it clean and easy to slice. Cut it into 12 large squares or 16 smaller rectangles.

§Topping Tweaks - section it off by tossing toppings over the batter:

• Left third: Fresh blueberries or sliced strawberries.
• Middle third: Chopped walnuts or pecans
• Right third: A sprinkle of mini chocolate chips or a light swirl of maple syrup.

To Reheat: These squares are perfectly sized for the toaster! Just pop a slice straight from the fridge or freezer into your toaster or toaster oven for a crisp, warm breakfast in two minutes.

§Details

• ⏲️ Prep time: 10 min
• 🍳 Cook time: 15 min
• 🍽️ Servings: 18-24 pancake squares

§Ingredients

• 3 cups Bisquick
• 1 1/2 cups protein infused steel cut oats (see recipe)
• 2 cups milk
• 3 eggs
• 3 tbsp butter
• 1 tbsp cinnamon (optional)

§Directions

1. See chefs notes!