RecipeSheet Pan Pancakes

- Calories: 190
- Protein: 6 g
- Total Fat: 2.5 g
- Unsaturated Fat: 2.5 g
- Saturated Fat: 0 g
- Cholesterol: 45 mg
- Total Carbohydrate: 39 g
- Dietary Fiber: 4 g
- Total Sugar: 11 g
- Natural Sugar: 7 g
- Added Sugar: 4 g
- Sodium: 220 mg
- Prep time
- Total Time
- • 1 ½ cups whole wheat flour
- • 1 ½ cups all-purpose flour
- • 1 ½ tablespoon baking powder
- • 1 teaspoon kosher salt
- • 3 large eggs, lightly beaten
- • 2 ½ cups almond milk (or any other milk of choice)
- • ½ cup natural (no-sugar-added) applesauce
- • ¼ cup maple syrup
- • 2 teaspoons vanilla extract
- • 2 bananas, peeled and sliced
- • 1-2 cups sliced strawberries
- • 1-2 cups blueberries
Preheat oven to 425º. Liberally coat a standard baking sheet (~13″ x 18″) with oil spray. In a medium mixing bowl, combine all the dry ingredients (flours, salt, baking powder).
In a separate bowl, add the eggs, milk, applesauce, maple syrup and vanilla. Add the wet ingredients into the dry ingredients and stir until well combined, about 2 minutes, being thoughtful to not overmix (if the batter seems lumpy, try to smash the larger lumps on the side of the bowl to break them up, but it’s perfectly okay to have small lumps throughout).
Pour the batter on the baking sheet and spread evenly using a spoon or spatula. Tap the bottom of the baking sheet on the counter a few times to allow any air bubbles to escape. Place the fruit slices on top in any pattern you’d like. Bake in the oven on middle rack for about 15 minutes, until the batter is golden brown. Let sit for a few minutes to slightly cool, then slice into squares and serve with optional maple syrup or aerated whipped topping.
*You can add all sorts of preferred toppings with (or instead of) the fruit: dark chocolate chips, shredded coconut, chopped pecans, a drizzle of warm peanut butter, etc.
Nutrition provided for 1 square.
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