If you’ve mastered the art of whipping up a big batch of pancakes on weekend mornings, good on you. For the rest of us, who find the dripping batter a pain and don’t like eating that last stack of cold cakes while the rest of the sticky-fingered crew moves on to coffee and more cartoons, this recipe could be a godsend.
We’re not sure why we hadn’t thought of this sheet pan recipe before! Perfect for mornings when pancakes are called for, but the crew is too big to make the silver dollar process practical.
This version from the Uncomplicated Chef was made for Pamela’s, the female-founded gluten-free brand that’s more than likely made it to your pantry once or twice if you eat GF. We love this apple, cinnamon and cranberry take, but the options are endless — chocolate chips are a strong choice, as is a plain version with strawberries and maple syrup at the ready. You could also use traditional flour, milk and eggs, just watch your pancake in the oven to ensure the perfect golden brown.
Apple Cinnamon Sheet Pan Pancake
2 cups of Pamela’s Baking &Pancake Mix (follow package instructions for the batter)
1 apples sliced
1/4 cup of fresh cranberries (optional)
1/4 coconut sugar or plain sugar
1 tsp of cinnamon
Maple syrup for serving
Make the pancake batter as per package instructions.
Slice the apple
In a bowl mix apples and cranberries with sugar and cinnamon.
Pour batter on a baking sheet pan lined with parchment paper.
Top the batter with apples and cranberries
Bake on preheated oven 350 degrees for about 20 minutes until nice and fluffy.
Serve with butter and maple syrup.