Recipe courtesy of Mary McCartney
Banana Sheet Pan Pancakes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 677
- Total Fat
- 19
- Saturated Fat
- 5
- Carbohydrates
- 106
- Dietary Fiber
- 5
- Sugar
- 26
- Protein
- 16
- Cholesterol
- 18
- Sodium
- 920
- Total: 55 min
- Active: 20 min
Ingredients
Batter:
Extra-virgin olive oil, for parchment paper
2 ripe bananas, peeled
3 cups unsweetened plant-based milk
1/4 cup apple cider vinegar
2 tablespoons olive oil
2 tablespoons vanilla extract
3 cups all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon flaky sea salt
Topping:
3.5 ounces blueberries
2 tablespoons coconut sugar
To serve:
Maple syrup
Handful of strawberries, quartered
Vegan squirty whipped cream
Directions
- For the batter: Preheat the oven to 425 degrees F (220 degrees C). Prepare a baking sheet by lining it with lightly oiled parchment paper.
- Add the bananas to a bowl and mash well. Add the plant-based milk, cider vinegar, olive oil and vanilla extract and mix.
- To another large bowl, add the all-purpose flour, baking powder, cinnamon and salt and mix. Then add the wet ingredients to the dry ingredients and whisk until the batter is combined.
- For the topping: Pour the batter into the baking sheet and smooth evenly to edges. Sprinkle the blueberries over one half of batter and the coconut sugar over the whole top. Bake for 10 minutes, reduce the heat to 400 degrees F (200 degrees C) and cook for a further 20 minutes, until golden brown and firm to the touch.
- Let rest for a couple of minutes to make the pancakes easier to cut. Cut into 12 rectangles.
- To serve: Plate 3 slices per person, drizzle with maple syrup and top with strawberries and a squirt of cream.