Sheet pan pancakes
I originally found this recipe while scrolling through Erin Ireland's Instagram page (@erinireland).
Usually, I do a half berries-half chocolate chips combination. This recipe is so versatile and has pretty much replaced my desire to make pancakes any other way!
3 C. almond milk
1 TBPS. apple cider vinegar
3 C. All purpose flour
3 TBSP. baking powder
1 tsp salt
2 tsp. vanilla
1/3 cup maple syrup
1/3 cup vegetable oil or coconut oil (*I used avocado oil)
1 C. Strawberries
1 C. Blueberries
1/2 C. Raspberries
1 Tsp. lemon zest (optional but yummy!)
Preheat oven to 425 degrees
In a medium sized mixing bowl, combine the almond milk and apple cider vinegar. Let sit while you start the rest so it thickens a bit.
In a large mixing bowl, combine the flour, baking powder, and salt. Whisk together just to combine. Set aside.
Add the vanilla, maple syrup and oil to the almond milk mixture, and stir.
Slowly add the wet ingredients to the dry ingredients, slowly whisking until completely combined
Stir in the lemon zest if using. Pour into a 11x16 inch sheet pan that is lined with parchment paper and sprayed with non stick spray. Smooth out the batter.
Bake at 425 degrees for about 5 minutes, then sprinkle the berries on top. Rotate and bake another 10-12 minutes, or until fully baked and a toothpick comes out clean. Then, if you want to brown the top, you can can broil at this point for 3-4 minutes or so until brown. Have fun choosing your toppings! Some examples are coconut whipped cream, maple syrup, peanut butter, powdered sugar, the list goes on.
I do not create these recipes. For full recipe click the link below ⬇️