Banana Oat Sheet Pan Pancakes –Breakfast of Champions
1 bowl, 1 baking tray, in the oven and you have a healthy breakfast ready for you and your kids in no time.
Make them the night before and you can wake up with food ready to be served with no prior prep, and no washing up to do!
It sounds like a dream but it's actually a tasty reality. And to make things even better, it's quick, easy, and requires just a few ingredients for the breakfast of champions!
Sheet Pan Pancakes!
We call these Banana Oat Sheet Pan Pancakes but that's only because bananas and oats are the base for our batter. We had to make a baked version of our favorite banana oat pancakes.
For the toppings you can use your imagination and preferences to make them that much more authentic and adapted to your taste. I personally love blueberries in any baked goods so I just wanted to load mine with them.
However, given that toddlers have a tendency to turn their nose up at food some new foods, I recommend you do half plain.
With Max, even though he loves blueberries, he did not like them here because they were too gooey (we loved them though). So I had to cut around the blueberries for him.
Also, labels matter. Max wasn't convinced when I referred to this as a pancake. But call it a cake and all of a sudden he couldn't get enough of it. That's a toddler for you...
So, make half with topping and half without and see what your child prefers.
Banana Oat Sheet Pan Pancakes Nutritional Stuff
Like many of our healthy baked dishes, this one too includes bananas and oats. That's because these 2 ingredients and their combination are ideal for sweet and creamy textures that we love in our snacks and desserts (and breakfasts!).
Oats are the perfect grain for pretty much any dish and they are always our go-to grain for baked goods like these pancakes. They provide complex carbohydrates and fiber as well as a whole bunch of essential minerals. Manganese, selenium, phosphorus and magnesium to name a few.
Bananas are another source of complex carbs but when you use extra ripe ones like we do for our baked recipes, they do provide a sweeter taste since the starch has been turned into simple sugars. They are also a good source of fiber and vitamin C and provide excellent amounts of vitamin B6.
Wholegrain wheat flour is one of our favorite flours to use (when possible) for healthy breakfasts, snacks, and desserts because of its great nutrient content. Along with complex carbs and fiber, it provides a good amount of the minerals manganese and magnesium.
Eggs are a great protein source as well as a good source of vitamins B2 and B12 and minerals such as selenium and iodine.
Full-fat milk adds some more protein to these pancakes along with calcium and fat.
To add a little bit more sweetness our choice of sweetener this time we used agave syrup. You can use honey or even some homemade date paste.
How to make homemade date paste
Pour some warm water over the dates, rinse them and then blend by adding the water they were soaked in until the mixture reached the desired consistency. Dates are also a good source of copper and magnesium which makes them that much more appealing for any sweet dish.
Banana Oat Sheet Pan Pancakes Preparation Tips
Preparation is easy – mix your ingredients in a blender or food processor, pour into a baking tray, and in the oven it goes.
We found they lifted pretty easily once out of the oven, but if you're concerned just make sure you grease the tray or use some baking paper.
Otherwise mix things up with the toppings you use – the possibilities are endless!
If you're doing a family batch and different family members have different preferences (especially kids) you can give each of them a part of the baking tin and let them add their own toppings.
Try it with our homemade Nutella for something extra special!
This will get your kids involved in the preparation and give them a sense of achievement when they are tasting the end product.
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What are your favorite toppings?
Banana Oat Sheet Pan Pancakes
EQUIPMENT
Ingredients
Wet Ingredients
- 2 ripe bananas
- 3 eggs beaten
- 3½ oz full-fat milk
- 3 tbsp agave syrup
- 4 tbsp coconut oil
Dry Ingredients
- 1 cup rolled oats you can blend rolled oats
- 1 cup whole wheat flour
- 3 teaspoon baking powder
Other Ingredients
- 1 cup raspberries or blueberries
Instructions
- Preheat the oven to 200°C / 400°F
You can make this recipe by either placing all the ingredients in a blender and then spread the batter on to the baking tray and bake for 20 minutes of follow the steps below.
- Mash the bananas in a large bowl.
- Add the eggs, milk, agave syrup and coconut oil.
- In a separate bowl mix all the dry ingredients.
- Add the dry ingredients to the wet ingredients and mix until you have a pancake batter.
- Spread the batter onto the baking tray and add your toppings of choice. We use a 19.6 x 13.5 x 1.2 Inch baking tray.
- Bake for about 20 minutes
- After 20 minutes pierce with a knife and if the knife comes out clean the pancakes are done.
Katherine
How long would these last and how should I store and reheat them?
Dora
Hi Katherine!
Up to 3 months is fine, although they could probably do for 6 months. I just take them out of the freezer and let them thaw at room temperature and serve like that. But you can microwave if you like them warm. I don't recommend reheating in the oven as I think they would loose their moisture then.
Gina
I don't always live the consistency of blueberries, so I find blending them up with all the ingredients still give it a blueberry taste without the texture.
Sarah
3 1/2 ounces...less than half a cup? Am I reading that right?
CreativeNourish
Hi Sarah,
Yes, it would be around 100 ml, so yep, a little bit less than half a cup. 🙂
Schylar
These turned out perfect for my three little ones! I subbed apple sauce for bananas because my daughter can detect bananas in anything and they were a hit!
CreativeNourish
Hi Schylar!! Great to hear and great tip with the applesauce!
Darcy
Do you know if the batter could be made a few hours ahead of time? or would the bananas in the mix go icky..
Ana
Hi Darcy, you can make it ahead of time.
Jennifer Chera
Can I use whole wheat flour or regular white flour ?
Ana
This recipe uses whole wheat but you can use regular white flour also.
Dustin
Can you sub out the full fat milk for oat milk?
Dee
What size sheet pan for 1x the recipe vs 2x the recipe? thanks
Ana
We used we used a 19.6 x 13.5 x 1.2 Inch. If you want to double the recipe I suggest just baking twice instead of doubling in one tray.
Amber
Hi! I was making this weekly and it always turned out great but I made it yesterday and it was soooo dry. I thought I made a mistake so I tried again today and it was the same and I realized the milk seems to be missing from the ingredient list. I seem to remember milk being an ingredient, and I see some of the comments are about milk - did it get erased somehow (maybe when the coconut sugar was added?)? Thanks!
Ana
Hi Amber! Thank you so much for posting this comment. It made me realize that there was a glitch in the website and the recipe got mixed up. I am really sorry you had to do it twice and it turned out dry . I have reverted it back to the old recipe and it should work as it used to.
Glad you are enjoying this recipe and making it weekly!
Amber
Thanks for your quick reply! I should’ve caught it when the only liquids I saw were 2 bananas and one egg . . . it seemed off, but I thought maybe the lack of sleep was catching up to me! I’m going to make it again today now that I can see the full recipe. My baby loves these, and they’re so handy to have in the freezer for a quick breakfast!
Thanks again!
Amber
Thanks for your quick reply! I should’ve caught it when the only liquids I saw were 2 bananas, the oil and one egg . . . it seemed off, but I thought maybe the lack of sleep was catching up to me! I’m going to make it again today now that I can see the full recipe. My baby loves these, and they’re so handy to have in the freezer for a quick breakfast!
PS I sub applesauce for the agave to make them less sweet and it works really well!
Thanks again!
Katie
These came out delicious! I even had to sub a tbsp of half chia seeds, half flax seed since I only had two eggs. It was so yummy. I don’t think you really need 4 tbsp of coconut oil though.