Healthy Sheet Pan Pancakes

Ingredients

• 2 tablespoons Flax Meal (ground flax seeds, used for flax eggs)
• 6 tablespoons Water (room temperature)
• 0.5 cup Almond Milk (unsweetened, can use any plant milk)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 2 cups Rolled Oats (blended into flour; use gluten‑free oats if needed)
• 2 teaspoons Baking Powder (SOS‑free (soy, dairy, gluten free))
• 1 teaspoon Baking Soda (SOS‑free)
• 1.5 teaspoons Vanilla Powder (pure vanilla powder)
• 6 tablespoons Date Sugar (ground dried dates; natural sweetener)
• 0.75 cup Mixed Berries (raspberries and blueberries, fresh or frozen; washed)
• 0.25 cup Dark Chocolate Chips (100% dark, optional)
• 1 tablespoon Extra Oat Flour (for coating frozen berries to prevent color bleed)

Instructions

1. Make Flax Eggs

   Combine 2 tbsp flax meal with 6 tbsp water in a small bowl, stir, and let sit for 10 minutes until thick and gelatinous.

   Time: PT11M

2. Prepare Plant‑Based Buttermilk

   Mix 1/2 cup almond milk with 2 tbsp lemon juice, stir, and let sit for 10 minutes to curdle.

   Time: PT11M

3. Blend Oats into Flour

   Place 2 cups rolled oats in a high‑speed blender and pulse until a fine flour forms, about 1 minute.

   Time: PT1M

4. Preheat Oven

   Set oven to 425°F (220°C) and allow it to preheat.

   Time: PT10M

   Temperature: 425°F

5. Combine Dry Ingredients

   In a large mixing bowl, whisk together oat flour, 2 tsp baking powder, 1 tsp baking soda, 1.5 tsp vanilla powder, and 6 tbsp date sugar.

   Time: PT2M

6. Add Wet Ingredients and Rest Batter

   Add the thickened flax egg mixture and the curdled plant‑based buttermilk to the dry bowl. Stir just until combined, then let the batter rest for 10 minutes.

   Time: PT12M

7. Prepare Toppings

   Wash berries. If using frozen berries, toss them lightly with 1 tbsp oat flour to prevent color bleeding. Measure 1/4 cup dark chocolate chips.

   Time: PT5M

8. Assemble on Sheet Pan

   Line the 15×10‑inch sheet pan with parchment paper. Spread the batter evenly. Fold half of the berries and half of the chocolate chips into the batter, then sprinkle the remaining berries and chocolate on top.

   Time: PT5M

9. Bake Pancakes

   Place the pan in the preheated oven and bake for 15 minutes, or until the edges are golden and the center is set.

   Time: PT15M

   Temperature: 425°F

10. Cool, Slice, and Store

    Remove the pan from the oven, let the pancake sheet cool on a rack for 5 minutes, then slice into squares. Transfer to an airtight container or freezer bag.

    Time: PT5M

Nutrition Facts

Calories

212

Protein

3 g

Carbohydrates

30 g

Fat

7 g

Fiber

5 g