Sheet Pan Pancakes
Skip the busy mornings flipping pancakes in a frying pan and try out these baked sheet pan pancakes! These pancakes are an excellent way to use up any over ripe banana’s and any over ripe fruit, preventing avoidable food waste. This pancakes are topped with blueberries but feel free to have fun and try our different combinations like strawberries, pineapple and coconut, or raspberries and a few chocolate chips
Yield: 4-5 Servings
Ingredients:
3/4 cup mashed banana (about 2-3 medium sized bananas)
1 cup milk
3 large eggs
1/4 cup vegetable oil
1/3 cup brown sugar
1 tsp cinnamon powder
1/4 tsp salt
1 tsp vanilla (optional)
3 cups whole wheat flour
2 1/2 tsp baking powder
Toppings of your choosing: suggestions: strawberries & Bananas, tropical theme, pineapple, coconut, strawberries
Equipment:
Cutting board & Knife
Sheet pan
1 large bowl
Mixing spatula
Whisk
Fork
Large plate
Measuring cups/ Spoons
Preheat oven to 400F.
On a large plate, peel and mash 2-3 bananas, to fill a 3/4 cup measure.
Place the 3/4 cup of banana into the large bowl and add the remaining wet ingredients (milk, eggs, oil, vanilla*) mix well with a whisk.
Into the mixture add brown sugar and cinnamon.
Once mixed, add the dry ingredients, the flour, baking powder, and salt.
Stir together the batter until its uniform and no flour remains visible.
Grease your baking sheet with cooking spray or a little bit of oil.
Pour pancake batter onto baking sheet and spread it into an even layer with your spatula.
Sprinkle with your desired toppings. Get creative!
Bake for 15-18 mins until the top is spongy and a toothpick comes out clean.
Cut into squares and serve as is or with a scoop of greek yogurt.
Nutritionals: For 1/8th of a tray
*Including 1/2 cup serving of blueberries per person
Calories:340Kcal
Carbohydrates: 56g
Fibre:7g
Protein:10g
Fat:11g
Net Carbs = Carbs- Fibre = 49g
