One Bowl Sheet Pan Pancakes — The Renata Collective

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 me some stacked pancakes too thought!). Customize these 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. 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.

This recipe serves 4-6 depending on how hungry your gang is. The pancake pieces are very filling.

As always, when you make this recipe, I would love to see your creation so please post a photo of your One Bowl Sheet Pan Pancakes goodness and tag my IG account #RenataCollective or leave a comment with your thoughts!

Prep Time: 10 Minutes / Bake Time: 15 Minutes / Serves: 4 – 6

Ingredients

1½ Cups All-Purpose Flour
½ Cup Whole Wheat Flour
¼ Cup Coconut Sugar
1 Tablespoon Baking Powder
1 Tablespoon Ground Flax Meal
1½ teaspoon Ground Cinnamon
2 Eggs
1¼ Cups Oat Milk – alternate: 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 pan - grease and breadcrumb or flour a 9”×13” rimmed baking sheet or cover in parchment paper. Grease and breadcrumb or flour the parchment paper.
Whisk the dry ingredients together in a large bowl: both flours, coconut sugar, baking powder and cinnamon.
Make a well in the middle of the dry ingredients and add the wet ingredients: 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.
In the photos I have:

¼ cup blueberries and ¼ cup sliced strawberries in one section
¼ milk chocolate chips sprinkled on another
½ a banana, sliced, with 1½ tablespoons melted almond butter drizzled overtop
1 tablespoon pumpkin seeds, 1 tablespoon sunflower seeds and 1 tablespoon unsweetened coconut in the last quadrant
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. If you did 4 sections, cut those sections and then in half again for a generous serving.
Serve with a drizzle of maple syrup.

Enjoy!

Variations

So many delicious ingredients you can top with: cinnamon sugar (mix 2 tablespoons 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, or herbed boursin.
Serve with extra berries, maple syrup, whipped cream and a pinch of cinnamon on top for a truly decadent treat.