breakfast

Sheet Pan Pancakes

I can’t believe it’s taken me almost 12 years of being a mom to discover this method for making pancakes!

You can make a week’s worth of pancakes in 15 minutes!

First, make your pancake base. I made Paleo Sweet Potato Banana Pancakes… but you could totally use a mix like Kodiak Cakes or even Bisquick if that’s what you have on hand.

For my pancake base, I mixed 3 browned bananas, one medium baked sweet potato, 2 eggs, 2 tablespoons of cashew butter and 2 teaspoons of cinnamon until well blended. If batter seems too thick, pour in a slash of almond milk or water.

Next, prepare your sheet pan by covering with parchment paper. I sprayed my pan with cooking spray then put parchment paper down to help it stay in place.

Pour batter on the parchment lined sheet pan and spread evenly. Add toppings as desired. I created sections with different toppings to keep everyone in my family happy. For this batch, I used blueberries, strawberries, chocolate chips and left one section plain. The possibilities are endless for toppings! Next time, I’m planning on banana slices and walnuts.

Place in a 350 degree preheated oven for 15 minutes or until pancake is cooked through.

Remove and slice into squares. Serve immediately or allow to cool and store in the fridge to reheat for quick weekday breakfasts!

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