Why sheet pan pancakes are my new favorite breakfast.

Ingredients

• 1 cup Rolled Oats (Blend in a food processor until fine to make homemade oat flour)
• 1 cup Spelt Flour (Can substitute whole wheat flour)
• 0.5 cup Tapioca Starch (Creates a lighter texture; cornstarch works as well)
• 1 tablespoon Baking Powder
• 0.5 teaspoon Baking Soda
• 0.5 teaspoon Salt
• 1 cup Greek Yogurt (Plain, any fat level)
• 2 large Eggs (Room temperature)
• 2 tablespoons Agave Syrup
• 1 teaspoon Vanilla Extract
• 0.5 cup Milk (Dairy or plant‑based)
• 0.25 cup Applesauce (Unsweetened, replaces butter or oil)
• 2 tablespoons Coconut Oil (For greasing the sheet pan; butter works too)

Instructions

1. Make Oat Flour

   Place 1 cup rolled oats in a food processor and pulse until a fine flour forms.

   Time: PT5M

2. Combine Dry Ingredients

   In a large mixing bowl, whisk together the oat flour, spelt flour, tapioca starch, baking powder, baking soda, and salt.

   Time: PT5M

3. Mix Wet Ingredients

   In a separate bowl, combine 1 cup Greek yogurt, 2 eggs, 2 tbsp agave syrup, 1 tsp vanilla extract, 0.5 cup milk, and 0.25 cup unsweetened applesauce. Whisk until smooth.

   Time: PT5M

4. Combine Wet and Dry, Rest Batter

   Pour the wet mixture into the dry ingredients and stir gently until just combined—do not overmix. Let the batter rest for 5 minutes.

   Time: PT5M

5. Preheat Oven and Grease Pan

   Preheat the oven to 200°C (392°F). Lightly coat the sheet pan with coconut oil or butter.

   Time: PT5M

   Temperature: 200°C

6. Transfer Batter to Pan

   Pour the batter onto the prepared sheet pan and smooth the top with a spatula.

   Time: PT5M

7. Bake Pancakes

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

   Time: PT15M

   Temperature: 200°C

8. Slice and Serve

   Remove the pan from the oven, let cool 2 minutes, then cut into 9‑ or 12‑inch slices. Serve with maple syrup or your favorite toppings.

   Time: PT5M

Nutrition Facts

Calories

240

Protein

8 g

Carbohydrates

30 g

Fat

4 g

Fiber

3 g