Chocolate Sheet Pan Pancakes
These are ideal for a hands-off brunch where everyone gets a pancake hot off the pan without flipping a single cake! Prep ahead and bake cakes, then cool, portion, and wrap individually. Freeze up to three months; pop frozen into a toaster oven to reheat.
Perfectly Balance Your Plate
Serve with 1 cup fruit such as berries and 1⁄2 cup 2% plain Greek yogurt.
Ingredients
2 tbsp cocoa powder
1 egg
1 cup milk, your choice
2 tbsp oil
1 tsp vanilla extract
Toppings (optional): maple syrup, berries, icing sugar
Preparation
- Preheat oven to 400° F.
- Line 1⁄4 Sheet Pan with 1⁄4 Sheet Pan Liner.
- In a large bowl, whisk mix, cocoa powder, egg, milk, oil, and vanilla extract. Let batter rest 5 min; it will continue to thicken.
- Scrape batter into pan. Spread evenly to fill corners. Gently tap the pan on the kitchen counter a few times to help even out the batter and release air bubbles.
- Bake until centre springs back when pressed with a finger and a toothpick inserted in the centre comes out clean, 12 min. Let cool in pan 10 min.
- Using a Flipper, cut into squares and serve!
Nutritional Information
Per serving (1 pancake): Calories 170, Fat 7 g (Saturated 1.5 g, Trans 0.1 g), Cholesterol 35 mg, Sodium 230 mg, Carbohydrate 24 g (Fibre 1 g, Sugars 5 g), Protein 4 g.
Tips
Add sliced bananas, blueberries, or chocolate chips to the batter before baking.
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