Sheet Pan Pancakes
These Sheet Pan Pancakes bring a wholesome twist to your morning meal, and are made with a blend of regular flour, oat flour, and almond flour and three mouthwatering topping options.
Ingredients
- 1 cup (125g) all-purpose flour
- 1 cup (100g) oat flour
- 1/2 cup (50g) almond flour
- 2 tsp (8g) baking powder
- 1/2 tsp (3g) baking soda
- 1/2 tsp (3g) salt
- 2 eggs
- 3 tbsp (45g) sugar
- 1 tsp (5g) vanilla extract
- 2 cups (480ml) buttermilk
- 3 tbsp (45g) butter, melted
For the topping
- Fresh blueberries and raspberries
- Banana slices and pecans
- Chocolate chips
Instructions
- Preheat the oven to 425F (220C). Grease and line a 12×16 inch (30x40cm) baking sheet with parchment paper.
- In a large bowl whisk together the dry ingredients: flour, oat flour, almond flour, baking powder, baking soda and salt.
- Mix the eggs with sugar, vanilla extract and butter. Add buttermilk and add the flour mixture. Mix until well combined.
- Pour the batter into the prepared pan and spread evenly.
- Divide the pan into thirds, or quarters and sprinkle your favorite toppings on the batter.
- Bake for 13-15 minutes, until set and slightly golden.
- Cut into 24 slices, and serve with honey or maple syrup. Enjoy.
Video
Nutrition
Serving: 1 slice out of 24Calories: 96kcalCarbohydrates: 12.8gProtein: 2.4gFat: 3.9gSaturated Fat: 1.6gCholesterol: 19mgSodium: 124mgPotassium: 118mgFiber: 1.2gSugar: 4.6gCalcium: 51mgIron: 1mg