Sheet Pan Pancakes (Edit recipe)

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This dairy-free breakfast is so easy and so delicious! There’s nothing better than only having to use one pan to make a meal, especially on those busy mornings! They come out perfect every time and you can always get creative with the toppings - we love to mix it up. Sheet Pans I use!

10 minutes

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	202
Fat:	8 g
Carbohydrates:	27 g
Protein:	5 g
Cholesterol:	7 g
Sodium:	307 mg
Fiber:	4 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.

Serves: 10

Ingredients

2 cups Whole Wheat Flour, organic heritage flour
2 Tbsp Pure Maple Syrup
4 tsp Otto's Naturals Grain-Free Baking Powder
1 tsp Ceylon Cinnamon
0.5 tsp Salt
2 whole Pastured Eggs
2 cups Milk, I use unsweetened almond milk!
0.25 cup Avocado Oil
2 Tbsp Pascha Bitter-Sweet Mini Dark Chocolate Chips (Bulk)
2 whole Banana, sliced

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 425 degrees and line a rimmed baking sheet (I use a 16” x 12” pan!) with unbleached parchment paper. Lightly spray parchment with avocado or coconut oil.
Mix dry ingredients in a large bowl and slowly add in wet ingredients making sure to combine well.
Pour the pancake batter on to your pan and too with the toppings of your choice.
Place pan on the center rack of your oven and bake for about 15 minutes or until golden brown. Use a knife or a pizza cutter before serving.

Notes

Feel free to use any milk you would like and sub maple syrup for sugar in pancake recipe! This makes great leftovers! Just pop back in the oven for a few minutes before serving.