These sheet pancakes are perfect fresh from the oven, or you can make them ahead of time so you can enjoy a quick and healthy breakfast on your way out the door!
For the Pancake Batter:
- 2 cups gluten free rolled oats
- 2 tablespoons ground flax seed
- 2 tablespoons maple syrup (optional)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 large eggs
- 1 cups unsweetened almond milk (or any milk of your choice)
- 2 tablespoons olive oil
- 1 teaspoon pure vanilla extract
- 1 banana
Instructions:
- Preheat your oven to 425°F (220°C) and line a large sheet pan (approximately 18×13 inches) with parchment paper.
- Place all the ingredients for the batter in a blender and blend until the ingredients are well combined and the mixture is smooth. Let the batter sit for a few minutes to thicken slightly.
- Pour the pancake batter onto the prepared sheet pan. The batter will be the consistency of a smoothie. Spread it out evenly over the pan with a spatula if necessary.
- Bake in the preheated oven for 8 – 10 minutes or until the edges and top are golden brown and the center is set. The exact baking time may vary depending on your oven, so keep an eye on it. When you press the cake, it should spring back after you release your touch.
- Once baked, remove the sheet pan from the oven and let it cool for a few minutes.
- Slice the sheet pan pancake into squares or rectangles and serve warm. You can serve these pancakes with your favorite fruit, drizzle with maple syrup or add a dollop of yogurt on top, if desired. I also like to save a few of these and eat them at room temperature with peanut butter sandwiched in between 2 pieces.
Tips and Tricks:
1. Add Fresh or Frozen Blueberries:
- While fresh blueberries are an ideal add-in for this recipe, you can also use frozen ones. Just be sure to thaw them first and pat them dry to prevent excess moisture in the cake.
2. Customize Your Toppings:
- Get creative with your toppings! Consider adding a sprinkle of powdered sugar, a drizzle of lemon glaze, or a dollop of whipped cream for extra flavor and presentation.
3. Perfecting the Pancake Batter:
- Ensure the batter is well-mixed but be cautious not to overmix. Overmixing can make the pancakes dense. A few lumps are okay.
4. Adjusting Baking Time:
- Oven temperatures may vary, so keep an eye on your sheet pan pancake as it bakes. It’s ready when the edges turn golden brown and the center is set. Use a toothpick to check for doneness; it should come out clean.
5. Serving Suggestions:
- This sheet pan pancake is a versatile dish. Serve it for breakfast, brunch, or dessert. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of Greek yogurt. You can also simply spread a piece with peanut butter for a delicious snack.
6. Storage and Reheating:
- If you have leftovers, store them in an airtight container in the refrigerator. Reheat in the oven or microwave for a few seconds for a quick and delicious breakfast.
Frequently Asked Questions (FAQ):
1. Can I add fruit to the batter in this recipe?
- Absolutely! While blueberries and lemon are a delightful combination, you can experiment with other fruits like raspberries, strawberries, or even sliced peaches.
2. Is this recipe gluten free?
- Yes, these sheet pancakes are gluten free as the recipe uses gluten free rolled oats as the grain. Ensure you use certified gluten free oats if you have gluten sensitivities.
3. Can I make this recipe dairy-free?
- The recipe listed above is dairy-free as it uses almond milk however you can use any type of dairy-free milk alternative that you like (oat, soy, rice, etc).
4. What’s the best way to reheat leftovers?
- To reheat slices of the pancake, you can use the microwave for 15 seconds for quick option or the oven at a low temperature (around 325°F or 163°C) for a few minutes to maintain its texture.
5. How can I make a lemon glaze for this pancake?
- To make a simple lemon glaze, mix powdered sugar and fresh lemon juice until you achieve your desired consistency. Drizzle it over the cooled pancake for an extra burst of citrus flavor.
6. Can I freeze this sheet pan pancake for later?
- Yes, you can freeze individual slices of the pancake for future use. Wrap them tightly in plastic wrap and store them in a freezer-safe container for up to three months.