Description
These Easy Sheet Pan Oat Pancakes are a hassle-free breakfast option, perfect for mornings when you want something delicious without the effort of flipping pancakes. Made with blended oats, yogurt, eggs, and topped with banana slices and frozen berries, these pancakes are baked to golden perfection in the oven, offering a light and fluffy treat that’s both wholesome and satisfying.
Ingredients
Scale
- Dry Ingredients:
- 80g (2.8oz) rolled oats
- 1.5 teaspoons baking powder
- Pinch of salt
- Pinch of cinnamon
- Wet Ingredients:
- 150g (6oz) plain fat-free yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- Toppings:
- 150g (6oz) frozen berries
- 1 medium banana, sliced
- Additional:
- Cooking oil spray (e.g., coconut oil spray)
Instructions
- Prepare the Oats:
- Blend the rolled oats in a blender until they form a fine flour-like consistency.
- Combine the blended oats with baking powder, salt, and cinnamon in a bowl.
- Mix the Batter:
- In a separate bowl, whisk together yogurt, eggs, and vanilla extract. Add this mixture to the oat mixture and stir until combined.
- Let the batter rest for 10 minutes to allow the baking powder to activate.
- Prepare the Baking Tray:
- Preheat the oven to 190°C (375°F), or 170°C fan (Gas Mark 5).
- Line a 9×13-inch baking tray with parchment paper and lightly spray with cooking oil. Spread the batter evenly onto the tray using a silicone spatula.
- Add Toppings:
- Scatter the frozen berries and banana slices over the batter. Lightly spray the top with cooking oil.
- Bake the Pancakes:
- Place the tray in the oven and bake for approximately 25 minutes, or until the top is lightly golden and the batter is cooked through.
- Allow the pancake to cool slightly before slicing into portions.
- Serve:
- Enjoy with your favorite toppings such as maple syrup, yogurt, or peanut butter.
- Category: Breakfast