Pancakes are another one of those top lunchbox requests from my kids. Since my kids enjoy eating pancakes, I am always trying to find different ways to incorporate nutrients into them. This one here contains cottage cheese making them a good protein option for pancakes. What’s also so great about the cottage cheese is that not only does it help add nutrients but it also helps make the pancakes moist; now that’s a double win for me! Plus, you won’t be able to tell these pancakes contain cottage cheese.

I topped these sheet pan pancakes with sautéed apples, but any topping will do.

I love making sheet pan pancakes because you don’t need to wait over the stovetop to cook them. Rather, you transfer the batter to a buttered and parchment lined sheet pan (a quarter-sized sheet pan in this case or can use a 9×13 baking dish), add your desired toppings (or bake it as is), and voila it’s done! They also pack well in a lunchbox

Here is what I had packed the Sheet Pan Pancakes with :

• Quarter-Sized Sheet Pan Pancakes topped with Sauteed Apples. I prepared the pancakes the day before, allowed them to cool completely, and cut them into my desired sized pieces. I then arranged them in an air-tight glass food storage container and kept them in the refrigerator until I was ready to pack them. In the morning, I transferred the amount I needed to a microwave-safe plate and microwaved them for about 30 seconds or until they were warm. Finally, I allowed them to cool a bit before arranging them in the lunchbox. Note: to help keep them moist, I also like to wrap the pancakes in unbleached wax or parchment paper then wrap that in aluminum foil.
• Trail mix: Sprouted pumpkin seeds, roasted and unsalted sunflower seeds, dried cherries, mini semi-sweet chocolate chips.
• Blackberries
• Whole Milk
• Utensils

Lunchbox was packed inside a insulated lunch bag with an ice pack