One of the best kitchen hacks I have discovered is sheet pan pancakes. These are perfect for whipping together breakfast quickly when you don’t have time to sit at the stove and flip pancakes. My kids call these the “purple” pancakes because of the lovely color the blueberries make the batter. Sheet pan pancakes are one of my go-to school morning breakfasts. My kids can enjoy pancakes hot out of the oven while I have time to make lunches and get them ready for the day. It is such a time saver on a busy morning.
These are great right out of the oven but I enjoy them cold too. I have found that the cold leftover pancakes make a great base for a peanut butter and banana sandwich drizzled with honey. One of my favorites!
Ingredients:
3 large eggs
5 tbsp of coconut milk or unsweetened nut milk
3 tbsp honey
1 tbsp vanilla
3 tbsp butter, melted
1 cup cashews
1 cup blueberries
1.5 cups almond flour
1/2 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
Directions:
1. Preheat oven to 350ºF and line a baking tray with parchment paper.
2. Blend the eggs, coconut milk, honey, vanilla, blueberries and cashews in a high speed blender until fully smooth.
3. Pour batter into a large mixing bowl and add the rest of the ingredients. Stir to fully incorporate.
4. Pour the batter onto the baking tray and use a spatula to spread it around evenly.
5. Bake for 20 minutes or until the top is beginning to darken then enjoy!
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