Preheat oven to 350 degrees. Line a 15x10-inch baking pan with parchment paper; spray with nonstick spray and set aside.
If you're craving pancakes, but don't want to deal with all the flipping, then these Fresh Berry and Maple Sheet Pan Pancakes are for you! Use this recipe to feed a crowd at brunch or to prep a healthier breakfast.
Servings and Ingredients
|2 c. Kodiak Power Cakes buttermilk flapjack & waffle mix|
|1 ½ c. Full Circle Market original oat non-dairy beverage|
|2 Hy-Vee large eggs|
|2 tbsp. Hy-Vee Select 100% pure maple syrup, plus additional for serving|
|2 tsp. Hy-Vee vanilla extract|
|½ tsp. kosher salt|
|½ tsp. Hy-Vee ground cinnamon|
|½ tsp. Hy-Vee ground nutmeg|
|1 ½ c. Hy-Vee Short Cuts strawberries, sliced|
|1 ½ c. Hy-Vee Short Cuts triple berry blend|
Things To Grab
- 15x10-inch baking pan
- Parchment paper
- Hy-Vee nonstick cooking spray
- Large bowl
- Wooden toothpick
Stir together pancake mix, oat beverage, eggs, 2 tablespoons maple syrup, vanilla, salt, cinnamon, and nutmeg until combined. Spread batter in prepared baking pan. Top with strawberries and triple berry blend.
Bake 14 to 16 minutes or until a toothpick inserted near center comes out clean. Cool slightly; cut pancake into 16 pieces. Serve with additional syrup.
Serve immediately. Or, to store, cool pancake pieces completely; wrap each piece in plastic wrap. Store in a freezer-safe container in freezer up to 1 month. To serve, unwrap and reheat 2 pieces in microwave on HIGH for 45 to 60 minutes.
Amounts Per Serving
- Total Fat: 3g
- Cholesterol: 50mg
- Sodium: 280mg
- Total Carbohydrates: 31g
- Protein: 9g