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.

1. Preheat oven to 400° F.
2. In a large bowl, whisk mix with cocoa powder, egg, milk, oil, and vanilla extract. Let batter rest 5 min; it will continue to thicken.
3. Scrape batter into lined sheet 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.
4. 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.
5. Using a Flipper, cut into squares and serve!