Sheet pan pancakes are a fantastic breakfast option because they save time and effort. Instead of flipping individual pancakes on a stovetop, you can pour the batter into a sheet pan and bake it all at once. Baking like this allows you to serve your crowd (or yourself!) quickly and ensures all pancakes are cooked evenly. Plus, you can customize sections with different toppings, making it easy to please everyone. Cleanup is also simpler, as there's no need to scrub multiple pans or griddles. In short, sheet pan pancakes offer convenience, versatility, and delicious results with minimal fuss. We are all about making things easier, so we are in!
Our Pancake & Waffle Mix is the perfect base for making allergy-friendly, AIP compliant sheetpan pancakes. Normally, we do an entire tray with all the same flavor, but this time, we thought we'd mix it up a bit! Here's a recipe for Four Flavor Sheetpan Pancakes - just keep in mind, you can make whatever four flavors you choose!
DIRECTIONS:
1) Preheat oven to 350F
2) Mix up your eat GANGSTER Pancake & Waffle Mix as directed on back of your pouch.
3) Pour and spread batter into lightly greased sheet pan (approximately 9x13).
4) Add your desired toppings. Here are the 4 we did:
Carob Chip. We used Missy J's carob chips (these do have sunflower lecithin so not 100% AIP compliant). You could also, of course, use chocolate chips!
Pumpkin Spice. A mixture of 3 TBSPS pumpkin puree, 2 tsps maple syrup, 1/8 tsp of cinnamon and a pinch of salt - all to taste!
Cinnamon Sugar. We combined 1 tsp of cinnamon & 1 tsp date sugar + a pinch of salt
Banana. We thinly sliced bananas and sprinkled with a bit of date sugar
5) Bake your sheetpan pancakes for 15-18 minutes. Allow to cool a bit, slice and enjoy!
Again, you can choose whichever four flavors you'd like. Fruits, nut butters, nuts, spices, purees...even veggies! Who wants to come over for breakfast with us?
