One Bowl Sheet Pan Pancakes
How quick and easy these sheet pan pancakes are to make, and one bowl makes cleanup easy too. These pancakes bake in 15 minutes so you can have breakfast ready quickly. Plus, this dish saves standing by the stove to flip individual pancakes (I do love stacked pancakes too thought!). Customize your sheet pan pancakes however you like – berries in one area, chocolate chips in another, almond butter and banana in another and pumpkin seeds, sunflower seeds and coconut in another – as in the photos. What would you choose? What are your family’s favourites?
Serve hot with a splash of maple syrup or warmed coconut milk, or both – delish!
Using only a small amount of coconut sugar and maple syrup, this isn’t overly sweet and both these sweeteners are lower on the glycemic index than white sugar.
Mixing whole wheat flour with the all-purpose adds a bit more fiber too. For gluten free pancakes, use 1½ cups oat flour and a half cup of buckwheat, almond or a gluten free 1-to-1 flour blend.
The flax meal adds additional fiber for digestive health, powerful antioxidants and heart health benefits.
Cinnamon is a powerful antioxidant, an anti-inflammatory, an antibacterial and an anti fungal – supporting cholesterol balance and triglycerides, supports blood sugar levels and research is being done to show that cinnamon supports brain health and reduces cognition decline.
Prep Time: 10 Minutes / Bake Time: 15 Minutes / Serves: 4 – 6
Ingredients
1½ Cups All-Purpose Flour
½ Cup Whole Wheat Flour
Gluten Free Option: 1½ cups oat flour and a half cup of buckwheat, almond or a gluten free 1-to-1 flour blend.
¼ Cup Coconut Sugar
1 Tablespoon Baking Powder
1 Tablespoon Ground Flax Meal
1½ teaspoon Ground Cinnamon
2 Eggs
1¼ Cups Oat Milk – alternate: dairy or another non-dairy milk of your choice
¼ Cup Butter – vegan or dairy - melted
2 Tablespoons Maple Syrup
1½ teaspoon Vanilla
How It’s Made
Preheat your oven to 425°F.
Prepare your 9” × 13” rimmed baking sheet – line with parchment paper or grease and flour the pan directly.
Whisk together, in a large bowl, the dry ingredients: both flours, coconut sugar, baking powder, flax meal and cinnamon.
Make a well in the middle of the dry ingredients and add the eggs, oat milk, melted butter, maple syrup and vanilla. Whisk until the batter is smooth.
Pour the batter on to the baking sheet / sheet pan. Spread the batter evenly and to the edges.
It’s now time to top the pancakes. You can simple use one topping over the entire pancake or you can be creative and add different toppings to different areas.
Bake for 15 minutes and check for doneness. A small sharp knife or a toothpick poked into the pancake should come out clean – a few crumbs are ok but not gloppy batter. If it’s not baked through yet, check again after 2 minutes.
Remove from the oven. Cut into sections and then in half again.
Serve with maple syrup. For a truly decadent treat, serve with berries, maple syrup, whipped cream and a pinch of cinnamon on top.
Enjoy!
Variations
So many delicious ingredients you can top with: cinnamon sugar (mix 2 tablespoons coconut or brown sugar with 1 teaspoon cinnamon) swirled in the batter with a knife, chopped pecans, walnuts or hazelnuts, sliced almonds, other fruit: sliced kiwi, small diced apple, pear, peaches or plums, other berries, even a melty cheese: small pieces of cream cheese or brie.
