Fluffy Blueberry Sheet Pancakes
A healthy 1-bowl low-sugar whole-grain recipe for Blueberry Pancakes, easily made in a sheet pan!
Servings: 8 pancakes
Calories: 100kcal
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 10x15 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
All purpose flour will make your pancakes fluffier, but white whole wheat will keep you satisfied longer. And such is life, isn't it? We like both versions!
I haven't tried this recipe with gluten free flours so beware if you're making this substitution.
Nutrition
Calories: 100kcal