Banana and Berry Sheet Pan Pancakes
If you’re a pancake lover looking for a nutritious twist on this classic breakfast favourite, you’re in for a treat. These baked sheet pan pancakes are not only delicious and easy to prep but also packed with wholesome ingredients that will energise you and keep you satisfied throughout the day. By opting for baking instead of frying, we reduce your prep time and the need for excess oil. To make our pancakes even more nutritious, we’ve included some sweet potato puree. So, get ready to whip up a batch of these delightful sheet pan pancakes that are both nourishing and scrumptious. Whether you enjoy them for breakfast, brunch, or a quick snack, these pancakes will make you feel good about your food choices.
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Ingredients
Batch Cook
Multiply the recipe to prep extras for the week.| 5 large eggs | |
| 1 1/2 large ripe bananas, peeled | |
| 1/2 cup steamed sweet potato | |
| 1 tsp vanilla extract | |
| 2 tsp chia seeds | |
| 2 tsp maple syrup | |
| 2 tbsp coconut flour | |
| 1 tsp baking powder | |
| 1/2 tsp baking soda | |
| Pinch sea salt | |
| 1 cup fresh or frozen berries, for topping | |
| 1 cup coconut yoghurt, to serve (optional) |
Equipment
| High-speed food processor |
Directions
1.
Preheat oven to 180°C and line a small baking tray with baking paper.
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2.
Place all ingredients except for toppings and yoghurt into a high-speed food processor and process until smooth.
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3.
Pour batter into the prepared baking dish and top with berries. Bake for approximately 20-25 mins.
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4.
Cut into slices and serve warm with a dollop of coconut yoghurt and fresh berries on top.
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Notes
STORING LEFTOVERS: Store in an airtight container in the fridge for up to 4 days or freeze for up to 4 months.
Easy ingredient swaps: Swap sweet potato for steamed pumpkin or cauliflower.
Additional boosters: Add crushed nuts or seeds to the batter.
Baby-friendly version: Leave out maple syrup and serve mashed or in finger food-sized pieces.
For fussy eaters: Serve berries on the side.
