100 cal, 4g sugar.
I’m clearly in love with sheet pancakes lately and blueberry is my favorite pancake flavor so… And Plenty Sweet wouldn’t be a New England blog without some fluffy blueberry pancakes in it, would it?
My most useful recent purchase: The jelly roll pan. I didn’t buy this thing for jelly rolls, I don’t make jelly rolls (yet). I honestly have no clue why or how I bought it. Impulse bakeware purchase spree on Amazon is the most likely explanation.
But that thing has been earning its price.
We love pancakes on the weekend. It’s what brings us together and energizes us for the rest of the usually-jam-packed weekend days. We’re always rushing from one thing to the next, so we do need that syrup running in our veins.
What I don’t like about pancakes though is the time sink that they are and the mess that they make. Frying and flipping pancake after pancake… Uff.
So recently while I was zombie-ing around the kitchen, sleep deprived as always, looking for my usual pans… the jelly roll pan caught my eye.
I preheated that oven and sprayed that pan, poured my entire healthy pancake batter into the thing, watched it bake. Rest was history. Well pancakes were history. They have forever been replaced by… yep! Sheet Pan Cakes!
Nope, I’m not bothering with pancakes ever again. These came out so fluffy, they even have those little crispy edges going for them. SOLD.
But what makes these guys healthy? They’re low-sugar (it’s up to you and your drizzle of syrup to decide how much sweetener you need) whole grain, made with breakfast fave oats and fruit (applesauce and blueberries)… And they’re not even fried!
So all around perfect pancakes. I assembled the stack with some greek yogurt and a drizzle of maple syrup on top and let me tell you, it was better than cake! In fact this is the cake I want for my birthday in February, there I said it!
You really should give these a try and join me in the “Never frying pancakes every again” club. We got pancakes.
Fluffy Blueberry Sheet Pancakes
Equipment
- jelly roll pan
Ingredients
- 1 egg
- 1/2 cup unsweetened applesauce (120 g)
- 1/2 cup unsweetened almond milk (120 g)
- 1 tbsp maple syrup (21 g)
- 1 tbsp any oil (I use avocado oil) (15 g)
- 3/4 cup white whole wheat or all purpose flour (90 g)
- 1/2 cup quick oats (40 g)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup fresh or frozen blueberries (70 g)
- cinnamon (optional, to taste)
Instructions
- Preheat oven to 350F and grease a 10×15 sheet (or jelly roll) pan.
- In a large bowl beat your egg and blend milk, applesauce, oil, syrup.
- Add flour, make a well in the center, add baking powder and baking soda. Roughly mix these into the flour then fold to combine (don't overmix). Add quick oats and finally blueberries.
- Pour batter into prepared pan (make sure the batter reaches the edges of the pan) and bake 10 minutes.
- Cool for a few minutes, slice and lift with a spatula. Enjoy fresh!
Notes
Nutrition
I hope you love these pancakes as much as I do!
Leave a comment/rating below and tag #PlentySweet200 on instagram if you give these a try! I always love to see your versions!
