Banana Oat Sheet Pan Pancakes

A 1-bowl, one baking tray with healthy ingredients Banana Oat Sheet Pan Pancakes that your baby, toddler, kid and even the rest of the family will love.

Course Breakfast

Cuisine Healthy

Fridge Life? 3 days

Freezable? 3 months

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 244kcal

Author Dora

Equipment

Stainless Steel Baking Trays

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.

Notes

Toppings: make half of the sheet pan without toppings and half with. Toddlers may not want to eat fruit that they normally enjoy if it's submerged in a pancake (this happened to us). This way you can offer two different kinds to them and introduce them to the possibility of fruit on a pancake (if they are not used to it).

Nutrition