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.

Print Recipe

5 from 1 vote

Chocolate Chip Sheet Pancakes

Prep Time5

Cook Time20

Course: Breakfast, Snack

Cuisine: American

Keyword: chocolatechip, pancakes, plantbased, sheetpan, vegan

Servings: 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!