Think warm and yummy pancakes, but easier! I'm all about simple!
I went through a season of motherhood where I wouldn't even make pancakes because it felt like I was standing at the skillet forever flipping pancake after pancake. Ugh.
Then I saw someone make sheet pan pancakes... and I think they are pure genius! They take way less hands on time and you get the same yummy result.
I applied the technique to my healthy oat pancake recipe and that's what I'm sharing with you today!
I like the oats because they feel better on my stomach than wheat pancakes. But you can use this technique with your fave recipe!
I am going to instruct you to blend the ingredients in a blender - because why not?! - but you can absolutely mix it in a stand mixer or with a hand mixer.
If you have leftover, you can freeze them if you wish.
Sheet Pan Oat Pancakes Recipe
Makes the equivalent of 24 smaller pancakes
Ingredients
4 cup old-fashioned oats
2 cup water or milk
2 medium ripe banana (the riper, the better)*
4 large eggs
4 tablespoon maple syrup
4 tablespoon melted butter, plus more for brushing the skillet if needed
5 teaspoon baking powder
2 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon fine salt
Optional topping suggestions: Thinly sliced banana, chocolate chips, blueberries, pecans.
Instructions:
Preheat oven to 400.
Grease a baking sheet with butter or coconut oil.
Place all ingredients in a blender.
Blend until smooth.
Pour batter into the greased sheet pan.
Optional: add toppings to entire pan or try different toppings in different sections.
Bake for 20-22 minutes until center is set.
Let cool slighty and serve!
Optional: serve with REAL maple syrup, butter or nut butters.
*You can sub the banana for a can of pumpkin puree if you want to do a fall flavor!
I'd love to hear your feedback on this recipe and what toppings you decide to try! - Melisha
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