These Sheet Pan Pancakes make it simple to enjoy fluffy pancakes any day of the week. Perfect for brunch (or an afternoon snack), you just pour all of the batter into the pan at once, and bake for 20 minutes. No flipping required!
Serve with Fresh Strawberry Syrup. Sugar-free, oil-free, and 100% delicious.
SHEET PAN PANCAKES WITH FRESH STRAWBERRY SYRUP
2 ripe bananas
2 cups unsweetened nondairy milk
1 tablespoon pure vanilla extract
1 tablespoon apple cider vinegar
2 1/3 cups oat flour
1/2 cup date sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 ½ tablespoons baking powder
2 cups frozen mixed berries
1 1/2 cup fresh strawberries
6 tablespoons water
6 Deglet Noor dates, pitted
Preheat oven to 425 degrees.
Line either a 9-inch x 13-inch, or a 10-inch x 15-inch rimmed baking sheet (I love my Caraway pans) with parchment paper.
In a large bowl, mash bananas. Stir in milk, vanilla, and apple cider vinegar.
In a smaller bowl, mix together dry ingredients (oat flour, date sugar, cinnamon, nutmeg, and baking powder). Add dry ingredients to the wet ingredients, and combine well.
Spread batter evenly onto prepared baking sheet. Scatter berries over the batter.
Bake 20 minutes, or until golden and fully set in the center.
While pancakes are baking, prepare syrup. In a blender, process strawberries, water, and dates until smooth and creamy, and set aside.
Once pancakes are done, remove pan from the oven, slice into squares, and serve warm with Fresh Strawberry Syrup.
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