Ingredients
Dry Ingredients
- 2 cups rolled oats
- 1 tsp baking powder
- Pinch of salt
Wet Ingredients
- 1 cup milk (dairy or plant-based)
- 2 eggs
- 2 tbsp maple syrup
- 1 tsp vanilla extract
Optional Toppings
- Berries
- Chocolate chips
- Nuts
Instructions
- Preheat oven and prepare pan: Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper to prevent sticking and ensure easy cleanup.
- Make oat flour: Blend the rolled oats in a blender or food processor until they reach a fine flour consistency. Then, transfer to a bowl and mix in the baking powder and a pinch of salt.
- Combine wet ingredients: In a separate bowl, whisk together the milk, eggs, maple syrup, and vanilla extract until smooth and combined.
- Mix batter: Pour the wet ingredients into the dry oat flour mixture and stir until well combined into a batter.
- Spread batter and add toppings: Spread the pancake batter evenly across the prepared sheet pan. Sprinkle optional toppings such as berries, chocolate chips, or nuts over the top, if desired.
- Bake: Place the sheet pan in the preheated oven and bake for 15 to 18 minutes, or until the pancakes turn golden and are cooked through.
- Slice and serve: Remove from the oven and slice into 8 squares. Serve warm with your favorite syrup, nut butter, or yogurt.
Notes
- These sheet pan oat pancakes keep well refrigerated for up to 3 days or can be frozen for up to 1 month.
- They are perfect for kids; try topping with nut butter or yogurt for added flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
