Skip the time in the kitchen and fuel up your breakfast with these sheet pan protein pancakes. Light, fluffy, and with 25 grams of protein per serving, these gluten-free pancakes can also be made ...

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and baked in an oven. At the end of cooking, pita is added to the top of the pan to warm through. The chicken is served with tomatoes, cucumbers, red onion, lettuce, and a feta-garlic yogurt sauce.

Return the pan to the oven and bake for 10 more minutes. 4. Meanwhile, in a small bowl, combine the soy sauce, mustard (if using) and sesame oil. Set aside. 5. Remove the sheet pan from the oven.