Who doesn’t love pancakes? An amazing breakfast food that’s so popular people sometimes makes it for dinner. It can be a pain, however, to stand over the oven pouring, flipping, and preparing pancakes; especially if you’ve got a crowd to feed. This twist on a traditional stovetop pancake makes cooking time super easy. Plus everyone can sit down to eat together instead of leaving the cook standing at the stovetop flipping stacks for everyone else.
Strawberry Sheet Pan Cakes
Ingredients
- 2 tablespoons butter, organic or from grass fed cows
- ½ large ripe banana
- 1 cup rolled gluten free oats
- 1¼ cup unsweetened almond milk (link below)
- 1 tablespoon pure maple syrup (+ extra for serving) (link below)
- 1½ teaspoon baking powder
- 1 teaspoon vanilla extract (link below)
- 2 teaspoon ground cinnamon
- 2½ cups organic strawberries, sliced and divided
Instructions
- Preheat oven to 375°F
- Grease a small, rimmed baking sheet with 1 tablespoon butter
- In a high-powered blender or a food processor, combine the remaining butter, banana, rolled oats, almond milk, maple syrup, baking powder, vanilla extract, and cinnamon, blending until smooth
- Pour the batter onto the greased sheet pan and top with one cup of strawberries
- Bake 20-25 minutes until the batter slightly puffed up, golden brown around the edges, and the center is set
- Remove from the oven, let cool 10-15 minutes before slicing
- Serve immediately with additional maple syrup (warmed is fabulous) and the remaining strawberriesEnjoy!
