PANTRY STAPLE RECIPES: Whole Wheat Sheet Pan Pancake

Wondering what to do with all that jarred, canned, and dried goodness hiding in the back of your pantry?
We’re here to help, with a plethora of appetizing, crowd-pleasing recipes to make the most of your backstocked groceries–and your newfound free time.

So, grab a can opener and let’s get cooking. We got this!

 

Recipe by Blessed Simplicity from blessedsimplicity.com
SERVINGS: 8
PREP TIME: 5 minutes
COOK TIME: 17 minutes

 

INGREDIENTS:

  • 3.5 Cups Whole Wheat Flour
  • 1 tsp salt
  • 1 tsp backing soda
  • 2.5 tsp baking powder
  • 4 Eggs
  • 3-4 cups buttermilk
  • 1/8 cup honey
  • 1/3 cup oil
  • Chocolate Chips (optional)
  • Blueberries (optional)

DIRECTIONS:

  1. Preheat oven to 425
  2. Combine dry ingredients in large bowl
  3. Add in eggs, oil, buttermilk and honey
  4. Mix well with mixer
  5. Pour in sheet pan greased with butter or coated in cooking spray
  6. Bake at 425 for 12 minutes or until cooked through
  7. Slice and serve with maple syrup and whipped cream

PLAN AHEAD

  1. Double the recipe and bake two pans to freeze. Cook completely, slice and freeze in layers separated by waxed paper.

 

TOOLS USED IN THIS RECIPE:

Mixing Bowl
Sheet Pan
Mixer

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