Banana & 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.
DIETARY: VEG, GF, DF, NF
ALLERGENS: Eggs
AGE GROUP: 12 months+
DIFFICULTY LEVEL: Medium
SERVES: 4-5
PREP: 5 mins
COOK: 20-25 mins
EQUIPMENT: High-speed food processor
INGREDIENTS:
5 large eggs
1 ½ large ripe bananas, peeled
½ cup (120g) steamed sweet potato
1 tsp (5ml) vanilla extract
2 tsp (8g) chia seeds
2 tsp (10ml) maple syrup
2 tbsp (10g) coconut flour
1 tsp (4g) baking powder
½ tsp (2g) baking soda
Pinch sea salt
1 cup (100g) fresh or frozen berries, for topping
1 cup (250g) coconut yoghurt, to serve (optional)
METHOD:
Preheat oven to 180°C and line a small baking tray with baking paper.
Place all ingredients except for toppings and yoghurt into a high-speed food processor and process until smooth.
Pour batter into the prepared baking dish and top with berries. Bake for approximately 20-25 mins.
Cut into slices and serve warm with a dollop of coconut yoghurt and fresh berries on top.
STORING LEFTOVERS: Store in an airtight container in the fridge for up to 4 days or freeze for up to 4 months.
TIPS:
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.