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Fruit & Veg Sheet Pan Pancakes

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Fruit & Veg Sheet Pan Pancakes

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Course: Breakfast
Cuisine: American
Keyword: bake, fruit, sheet pan pancakes, vegetables, vegetarian, zucchini
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 9 servings
Calories: 168kcal

Ingredients

  • 1/4 cup butter, unsalted
  • 1 medium zucchini
  • 1 medium carrot
  • 2/3 cup milk
  • 1/2 cup applesauce, unsweetened
  • 2 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cup flour, whole wheat
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt

Toppings

  • 1/2 medium banana
  • 1/2 cup strawberries
  • 1/2 cup blueberries

Instructions

  • Preheat oven to 425* F. Cover a 10×15 inch sheet pan in foil. Melt 1/4 cup butter in a microwave safe dish and brush half of it over the foil, coating evenly.
  • In a medium bowl, pour the remaining half of the melted butter (2 tablespoons). Grate half a cup each of zucchini and carrot and add to the butter. Also add milk, applesauce, eggs, and vanilla. Whisk until combined.
  • In a separate bowl, whisk together whole wheat flour, baking powder, baking soda, cinnamon, and salt. Add this mixture to the wet mixture and stir just until combined.
  • Pour the pancake batter into the prepared sheet pan and spread the batter out. Top with half a banana, cut into thin slices, as well as 1 total cup of berries (we used half strawberry, cut into slices, and half blueberry).
  • Bake for 13-14 minutes in the preheated oven, until slightly risen and cooked through. Cut into squares and serve warm.
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Nutrition

Calories: 168kcal | Carbohydrates: 22g | Protein: 5g | Fat: 7g | Sodium: 168mg | Fiber: 3g | Sugar: 5g

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2 Comments

Do you think I could use Buckwheat flour? We have a white rice, wheat, and almond allergy is our house.