If you are looking for an easy, crowd-pleasing breakfast, we have the solution: Sheet Pan Pancakes! We added four different, delicious topping variations- and packed them with fruits and veggies. A quick, wholesome family breakfast that also tastes great!
Preheat oven to 425 degrees. Line a 10x15-inch sheet pan with foil. Spray with nonstick cooking spray.
To the bowl of a food processor, add the grated zucchini, grated carrots, milk, applesauce, eggs, maple syrup, melted butter and vanilla. Pulse to combine.
In a separate bowl, whisk together flour, baking powder and salt. Add the wet mixture and stir just until combined.
Pour the pancake batter into the prepared sheet pan and spread the batter out.
Top one corner of the batter with sliced bananas. In a small bowl, toss together the chopped walnuts and brown sugar and sprinkle over the bananas. Drizzle another corner of the pancake with the peanut butter and top with sliced strawberries. On the third corner, add the blueberries and cubes of cream cheese. Sprinkle the chocolate chips over the last corner.
Bake for 13-14 minutes in the preheated oven, until slightly risen and cooked through. Serve warm as is, or topped with maple syrup.