Sheet Pan Pancakes
Prep Time: 15 minutes
Cook Time: 15 minutes
Serves: 12
Recipe adapted from blessedsimplicity.com as part of Literally Nutritious 2.0
Ingredients
3 ½ Cups (875 mL) Whole wheat flour
1 tsp (5 mL) Salt
1 tsp (5 mL) Baking soda
2 ½ tsp (12.5 mL) Baking powder
4 Eggs
⅓ Cup (80 mL) Oil
3 Cups (750 mL) Buttermilk
¾ Cup (175 mL) Maple syrup or pancake syrup
2 Cups (500 mL) Toppings (fruit, nuts/seeds, etc.)
Directions
Preheat oven to 425°F (225°C).
Whisk flour, salt and baking soda and powder in a bowl.
Add eggs, oil, buttermilk and 2 Tbsp of syrup to the dry ingredients, mix well and pour into parchment-lined pan.
Add any toppings that can be baked into the batter
Bake for 12-15 minutes or until cooked through.
Add any additional toppings, slice and serve with the remaining pancake syrup.