Sheet Pan Pancakes
If your kitchen is anything like mine, there's always a few brown bananas sitting on the counter just waiting to be used. My Banana Oat Pancakes are already one of my go-to ways to turn them into something nourishing, simple, and kid-approved, and baking them as a sheet pan pancake means I'm not standing at the stove flipping a dozen tiny pancakes on a school morning. One pour, one pan, and breakfast is done for the week.
Why we love these
Bananas provide natural sweetness along with potassium and vitamin B6 to support metabolism and nervous system function. Eggs are a high-quality protein source with choline for brain development and healthy fats to keep little ones full. Oats are rich in soluble fiber to support blood sugar balance and gut health, and are also considered a galactagogue, meaning they may help support milk supply for breastfeeding moms like me. Milk adds protein, fat, and calcium for growing bodies, and cinnamon supports blood sugar balance and adds natural warmth without added sugar.
Note: you can use any pancake recipe you like. I double this from my original recipe, so you may want to follow suit to get a nice, thick pancake.
Ingredients
For the pancakes:
6 ripe bananas
6 eggs
½ cup milk or nut milk
2 cups old fashioned rolled oats (organic + gluten-free)
2 tsp cinnamon
2 tsp vanilla extract
2 tsp baking powder (grain-free)
Pinch of sea salt
Butter, for greasing the pan
Optional: 4 scoops collagen protein such as Perfect Supplements
For topping:
½ cup sliced strawberries
½ cup blueberries
¼ cup chocolate chips
1 banana, sliced
Directions
Preheat the oven to 350 degrees. Grease an 18x13 inch half sheet pan generously with butter.
Add the bananas, eggs, milk, oats, cinnamon, vanilla, baking powder, and sea salt to a blender and blend until smooth, about 1 minute.
Let the batter sit in the blender for 10 to 15 minutes. This allows the oats to absorb liquid and thicken, giving you a better texture once baked.
Pour the batter onto the prepared sheet pan and spread into an even layer. Scatter the strawberries, blueberries, chocolate chips, and banana slices over the top. I like to do in 4 quadrants so the kids can pick their favorite.
Bake for 18 to 20 minutes, until the center is set and a toothpick comes out clean.
Let cool slightly, then slice into squares.
Notes
Mix-in ideas
You can customize the toppings depending on what you have on hand. Shredded coconut, chopped strawberries, or a swirl of nut butter all work well here too.
How to balance this meal
These pancakes are naturally higher in carbohydrates, so pairing them with a protein and fat source helps support blood sugar balance and keeps everyone fuller longer. Bacon, breakfast sausage, scrambled eggs, cottage cheese, or Greek yogurt are all easy add-ons.
Freezing and reheating
Once fully cooled, slice into squares and freeze in a single layer on a sheet pan before transferring to a bag. Reheat straight from frozen in the toaster.
For babies
Cut into strips with no syrup needed. I serve with Greek yogurt or kefir and a side of berries.
Makes 12 Servings
Nutrition per serving: 195 Calories, 30 grams Carbs, 6 grams Protein, 6 grams Fat, 4 grams Fiber.