Why sheet pan pancakes are my new favorite breakfast.

Sheet Pan Pancakes

Today I'm going to show you how to make healthy sheet pan pancakes.

These quick breakfast pancakes are great when you want to make pancakes for a crowd or a large family.

This is the easiest way to make fluffy, nutritions and delicious pancakes that everybody will love.

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This is why you'll love these oven baked pancakes:

This recipe saves you time and effort!
There's no standing over the stove and flipping one by one!
These baked pancakes are light and fluffy as regular pancakes!
They can be made with many different toppings!

SHEET PAN PANCAKES RECIPE
(makes 9 large pancakes)

Ingredients:
1 cup ground oats, or oat flour (100g)
1 cup spelt flour (125g)
1/2 cup tapioca or cornstarch (60g)
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1.5 cups Greek yogurt (375g)
2 eggs
2 tbsp agave syrup, or maple syrup
1 tsp vanilla extract
1/2 cup milk (120ml)
1/4 cup unsweetened applesauce (65g)

*healthy toppings (optional): fresh or frozen berries, sliced banana, dark chocolate chips, peaches, plums, cherries, coconut flakes, sliced almonds and other nuts.

NUTRITIONAL INFO (per large pancake):
168 calories, fat 3g, carb 26.4g, protein 9.1g

Preparation:
In a bowl whisk together oat flour, spelt flour, tapioca starch, baking powder, baking soda and salt.

In the same bowl add the wet ingredients, Greek yogurt, eggs, agave syrup, vanilla extract, milk and applesauce. Whisk to combine, but not over mix the batter.

Pour the batter in a lined and coated sheet pan (I use standard half sheet pan), and smooth the top.

Add your favorite toppings, I use fresh blueberries, sliced banana and dark chocolate chips.

Bake at 400F (200C) for about 15 minutes.

Slice in 9 or 12 equal pieces and serve warm.

Enjoy!