Our Favorite Sheet Pan Cakes

One of our favorite weekend (or weekday!) rituals is making these sheet pancakes. My toddler LOVES them so they're always a win, every day of the week.

Not only do they come together super easily (it all comes together in a blender!), its also incredibly easy to sneak in superfood ingredients, too. You can easily sneak in chaga, nettle powder, rosehip powder- whatever medicinal ingredients you have in your home apothecary!

First, preheat your oven to 400 F.

In your high speed blender, first combine and blend the wet ingredients:

  • 1 1/2 cups of almond or coconut milk
  • 1 tsp Vanilla Extract
  • 2 ripe bananas
  • 4 eggs
  • 1/2 cup of melted coconut oil
  • 1/2 cup of Maple Syrup
Once it's all mixed, add in your dry ingredients
  • 4 cups of oat or quinoa flour
  • 1 tsp baking soda
  • 1 tsp Cinnamon powder
  • 1 tsp Chaga Mushroom powder (for some immune boosting goodness!)
Blend it all together until it creates a batter and its all well incorporated.
Pour it into a parchment lined sheet pan, reserving about 1 cup of batter. With this remaining cup of batter, add in 1/4 cup of wild blueberries (you can use frozen just make sure you thaw them first). Blend them up so you have a beautiful purple batter.
To create the swirl, pour the batter into two verticle lines ontop of your sheet pancakes. Using a knife, swirl the batter horizontly until you have a pretty tye dye pattern!

Bake in the oven for 15 minutes. Cut and Top with a bit of maple syrup! These pancakes keep in the fridge for 5 days, or in the freezer nicely!

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