I love pancakes! One of my least favorite part of pancakes is making them- flipping them, making one batch at a time, then eating cold ones when everyone else is fed. This Sheet Pan recipe solves all those problems! They don’t look like traditional pancakes, but they taste better!
Try some with your family today! I think we’re going to have breakfast for dinner tonight! Here are more pancake recipes to try.
Prep time: 10 minutes
Cook time: 20-25 minutes
Serves: 4
Ingredients:
2 T. mild-flavored extra virgin olive oil, divided
½ large ripe banana
1 c. rolled oats
1¼ c. unsweetened almond milk
1 T. pure maple syrup (+ more to serve)
1½ t. baking powder
1 t. pure vanilla extract
2 t. ground cinnamon
1½ c. blueberries, divided
Optional:
1 c. sliced strawberries, to serve
Directions:
- Preheat your oven to 375°F and grease a small, rimmed baking sheet with a tablespoon of olive oil.
- In a high-powered blender or a food processor, combine the remaining olive oil, banana, rolled oats, almond milk, maple syrup, baking powder, vanilla extract, and cinnamon. Blend until thick and smooth.
- Pour the pancake batter onto the greased sheet pan and top with one cup of the blueberries.
- Place in the pre-heated oven and bake until the batter is set in the center, slightly puffed up, and golden brown around the edges, approximately 20-25 minutes.
- Remove from oven and cool for 10-15 minutes before slicing. Serve immediately with additional maple syrup, the remaining blueberries, and fresh, sliced strawberries, if desired. Enjoy!
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Prep time:
Cook time:
Total time:
Serves: 4
- 2 T. mild-flavored extra virgin olive oil, divided
- ½ large ripe banana
- 1 c. rolled oats
- 1¼ c. unsweetened almond milk
- 1 T. pure maple syrup (+ more to serve)
- 1½ t. baking powder
- 1 t. pure vanilla extract
- 2 t. ground cinnamon
- 1½ c. blueberries, divided
- Optional:
- 1 c. sliced strawberries, to serve
- Preheat your oven to 375°F and grease a small, rimmed baking sheet with a tablespoon of olive oil.
- In a high-powered blender or a food processor, combine the remaining olive oil, banana, rolled oats, almond milk, maple syrup, baking powder, vanilla extract, and cinnamon. Blend until thick and smooth.
- Pour the pancake batter onto the greased sheet pan and top with one cup of the blueberries.
- Place in the pre-heated oven and bake until the batter is set in the center, slightly puffed up, and golden brown around the edges, approximately 20-25 minutes.
- Remove from oven and cool for 10-15 minutes before slicing. Serve immediately with additional maple syrup, the remaining blueberries, and fresh, sliced strawberries, if desired. Enjoy!
