Go Back
+ servings
Print
sheet pan pancakes with blueberries

Sheet Pan Pancakes with Fruit Blueberries

Your Family will Love these Healthy Sheet Pan Pancakes with Fruit!

Course Breakfast
Cuisine American
Keyword Sheet Pan Pancakes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 228 kcal
Author DinnerPlanner

Ingredients

  • 2 tablespoons extra virgin olive oil, divided
  • 1/2 large ripe banana
  • 1 cup rolled oats
  • 1 1/4 cup unsweetened almond milk
  • 1 tablespoon pure maple syrup, + more to serve
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 1/2 cup blueberries, divided

Optional:

  • 1 cup sliced strawberries, to serve on top

Instructions

  1. Preheat oven to 375°F and grease a small, rimmed baking sheet with a tablespoon of olive oil.
  2. In a high-powered blender or a food processor, combine the remaining olive oil, banana, rolled oats, almond milk, maple syrup, baking powder, vanilla extract, and cinnamon. Blend until thick and smooth.
  3. Pour the pancake batter onto the greased sheet pan and top with one cup of the blueberries.
  4. Place in the pre-heated oven and bake until the batter is set in the center, slightly puffed up, and golden brown around the edges, approximately 20-25 minutes.
  5. To get the top a little brown and crispy, turn on the broiler for 1-2 minutes. Careful not to burn.

  6. Remove from oven and let cool for 10 minutes before slicing. Serve immediately with additional maple syrup, the remaining blueberries, and fresh, sliced strawberries, if desired. Enjoy!

Nutrition Facts
Sheet Pan Pancakes with Fruit Blueberries
Amount Per Serving (4 g)
Calories 228 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 105mg5%
Potassium 394mg11%
Carbohydrates 33g11%
Fiber 5g21%
Sugar 12g13%
Protein 3g6%
Vitamin A 30IU1%
Vitamin C 28.1mg34%
Calcium 194mg19%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.