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Strawberry Sheet Pan Pancakes! An easy way to make pancakes in the oven! Just blend the ingredients, pour, bake and slice. An easy way to meal prep a healthy breakfast for the week. This recipe allows you to make all your pancakes at one time without the mess.
Monday funday! At least that’s what I tell myself every Monday when my alarm goes off at 4:20 am and I’m crawling out of bed to teach 5:15 am spin. I never want to get out of bed to teach or workout at that hour, but once I get there and do it, I never regret it. Seeing the regulars who show up for my class each week are my motivation. And, I can honestly say I never regret a workout.
Working out makes me a happier, more positive person. I wish I could be one of those people who was naturally happy and positive. My best friend is, and it’s something I’ve always admired about her. For me, I have to chose to be happy every day and choosing to workout and eat good food fuels that happiness.
At the end of the day, everything is about choices. Where you are now and who you want to be can either be fantasy or a reality.
It’s about making small choices everyday that get you closer to who you want to be! This sheet pan pancake recipe is one way you can get closer to that person!
Another simple breakfast hack I love is meal prepping pancakes. Whether I eat them for breakfast or dinner, I love having them on hand because they’re filling, nutritious and taste like a treat. That’s how I avoid diving into a bag of chips or candy when they hangry moments come!
Now I have a lot of pancakes on this blog, but these baked pancakes with strawberries are by far the simplest I’ve ever made. All you do is blend, pour and bake. An easy pancake recipe and good for you too!
Strawberry Sheet Pan Pancakes
Ingredients
- 2 large eggs, room temperature
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar, raw, unfiltered
- 1 2/3 cups unsweetened almond milk, or milk of choice
- 2 cups Gluten Free Flour, or regular oat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup strawberries, sliced
- 1 1/2 tablespoons mini chocolate chips, or dairy free chocolate chips
- Pinch salt
Instructions
- Preheat oven to 375 F. Prepare a baking sheet with parchment paper or grease lightly with extra virgin olive oil.
- In a large mixing bowl, whisk together the eggs, vinegar, salt, oil and milk until smooth.
- In a separate bowl, sift together the baking powder, baking soda and flour.
- Fold the dry ingredients into the wet batter and stir until incorporate.
- Transfer the batter to the prepared baking sheet. Then place the chocolate chips and strawberries on top. Gently press them into the batter.
- Bake 18-20 minutes until set. Cool on the pan 5 minutes before slicing into 18 pancakes.
Notes
- I did not add sugar to mine, but you could add 3 or 4 tablespoons of coconut sugar to sweeten if needed. This will change the nutritional data.
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can these be saved and frozen?
I would assume so. I have not saved these pancakes, but I have froze other oat based pancakes and they’ve been fine.
I love making “baked” pancakes I used to do it all the time the first year I was working, I need to start doing it again! Man I wish I could get my butt out of bed that early to start with a workout, I used to be able to when I had an office to go to, but not nowadays!
I’m going to start delegating more work to you because I have to get up early to get everything done.