Pancakes, but bake them?
I tried something for “brunchfast” (yes it’s brunch for breakfast) and it kinda worked. Instead of frying my pancakes individually (got no time) I baked them in a baking sheet like muffin tops I guess? Guess what, it works! Just don’t make the batter too runny. I let mine sit a bit so the oats soak up the liquid more, which thickens the batter.
You are free to try any method of course! But the drizzle of peanut butter + raspberry jelly vibes are non-negotiable.
Chocolate Chip Sheet Pancakes
Servings: 3 servings
Calories: 284kcal
Equipment
- Sheet pan or regular pan
Ingredients
- 1 egg beaten, or flax egg
- 1 ripe banana, mashed (120 g) sub 1/2 cup applesauce
- 1/2 cup (nut) milk (120 g)
- 1 tbsp oil (15 g) sub any nut/seed butter
- 1/2 cup flour, gf all purpose if desired (60 g)
- 1/2 cup quick oats (40 g) you can sub 1/4 cup flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 2 tbsp mini chocolate chips (30 g)
Instructions
- Preheat oven to 350F and line a cookie sheet or two with parchment.
- Mix all wet, whisk together all dry, combine the two into pancake batter. Let this sit 10 min to thicken.
- Scoop batter 2 tbsp at a time the cookie sheet, sprinkle with chocolate chips.
- Bake 15-20 mins and enjoy with more toppings!
Nutrition
Calories: 284kcal | Carbohydrates: 42g | Protein: 7g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 64mg | Sodium: 227mg | Potassium: 237mg | Fiber: 4g | Sugar: 11g | Vitamin A: 140IU | Vitamin C: 4mg | Calcium: 167mg | Iron: 2mg