Baked Pancake Sheet

I love pancakes for breakfast, and I prefer to make my own mix. I don’t think that the packaged mix helps that much, I'm still going to use several utensils and it's cheaper than buying a box of pancake mix. The only thing that sometimes annoys me is having to be aware of flipping them at the right time, not waiting too long because they’ll dry out or not flipping them too early because they are still super soft in the middle and it's a disaster when flipping, don't tell me it hasn't happened to you.

I decided to try baking this batter made with whole wheat flour and oatmeal in a medium size baking dish and I loved it! And yes these pancakes aren’t round shaped, they are square, but if your kids are super picky eaters, and they want them round, because otherwise they don't taste the same ;) You can cut them with a glass, or a cookie cutter. Leaving you with pancake scraps for breakfast.

I baked half of the mixture without adding toppings and for the rest of the mixture I used chocolate chips for one side and for the other half blueberries. If you have guests at home this holiday season this is the perfect breakfast, double, triple or quadruple this recipe. Tell me if you made them for an army, what toppings you used and if you had to cut them in circles or if the square shape worked out in your family.

Makes: two medium pans Prep time: 15 mins

Cooking time: about 10/15 mins depending on thickness.

Ingredients:

1 cup whole wheat flour

½ cup oatmeal

1 teaspoon baking powder

1 teaspoon baking soda

¼ teaspoon salt

1 tablespoon sugar, I used coconut sugar

1 ¼ cup milk

2 eggs

1 teaspoon vanilla extract

3 tablespoons olive oil

Ideas for toppings: chocolate chips, blueberries, strawberries, sliced banana, nuts, chopped fruit.

Directions:

1. Prepare a baking dish with parchment paper. Size: you could use two medium or three small ones

2. Preheat oven to 350

3. In a bowl mix all the dry ingredients together, I used a whisk

4. Add the wet ingredients to the dry ingredients

5. Mix well

6. Pour some of the mixture into the prepared pan, you don't want it to be too thick. I distributed it in two batches

7. If you are going to add toppings this is the moment

8. Bake for about 7 to 10 minutes

9. The best way to know if they are ready is to insert a wooden toothpick and if it comes out clean or with a few crumbs it's time to eat!

10. Serve with fruit, butter and maple syrup

Tips:

I don't recommend using a large baking dish, as the corners would dry out and the center would stay uncooked.

If you are going to serve the pancakes the next day, they heat up very well in the microwave.